Shortcut Soft Pretzel Bites (Whole-Wheat)

With the kids home over the holiday break, I’ve got a fun and easy kitchen project for you—pretzel bites! Normally, pretzels require yeast and rise time, but not with this shortcut recipe that uses Greek yogurt in the dough. There’ve been all sorts of recipes floating around the internet where you can use a similar method (instead of yeast) for pizza dough, bagels, breadsticks, and more. It’s nice to be able to indulge in these homemade goodies without having to work too hard!

What I Look For in Yogurt

When shopping for yogurt I always want it to be organic, whole milk, and plain.

Here are the reasons why:

  • Organic
    This will ensure that the cows producing your dairy products haven’t been treated with hormones or antibiotics, or consumed feed that’s been sprayed with synthetic fertilizers or chemical pesticides. If you can’t find a certified organic option, look for terms like “no hormones administered” and/or “no antibiotics administered.”
  • Whole
    In most cases, low-fat and fat-free dairy products are more highly processed than whole milk products, since they’ve been through a process that removes the natural fats.
  • Plain
    When it comes to dairy products like milk and yogurt, it’s always best to buy the plain version and flavor it yourself (or just have it plain). The majority of factory-made food contains far too much added sugar (and salt and oil, for that matter). At home, you control the amount and kind of sweetener!

In the case of this recipe, it’s necessary for the yogurt to also be Greek since it does not have as much liquid as regular. I sometimes buy Greek yogurt just to eat as well, but since it’s more expensive, it’s not a regular item around here.

Shortcut Soft Pretzel Bites on 100 Days of Real Food

Shortcut Soft Pretzel Bites on 100 Days of Real Food

Shortcut Soft Pretzel Bites (Whole-Wheat)

Adapted from The Gunny Sack
5 from 3 votes
Prep Time: 10 mins
Baking Time: 10 mins
Total Time: 20 mins
Print Recipe
Servings: 4 dozen bites



  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside. 
  • Mix together the flour, baking powder, and salt in the bowl of a stand mixer fitted with a dough hook.
  • Mix in the yogurt and knead until a ball forms.
  • Turn the dough out onto a floured surface and knead into a flat ball. Cut into four segments, then roll each segment into a rope. Cut each rope in half, then half again, then into thirds, to form 12 bite-sized pieces of dough. Repeat with remaining 3 segments of the dough ball to form a total of 4 dozen pieces.
  • Boil 1 cup of water and dissolve the baking soda. Use a slotted spoon to coat 3 or 4 of the dough bites at a time in the water. Transfer to prepared baking sheet (with even spacing), top each piece with a sprinkle of the salt, and bake until golden brown, about 7 to 10 minutes. Store in fridge for best results.


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Shortcut Soft Pretzel Bites (Whole-Wheat)
Amount Per Serving
Calories 101 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1116mg49%
Potassium 185mg5%
Carbohydrates 22g7%
Fiber 3g13%
Protein 4g8%
Calcium 85mg9%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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8 thoughts on “Shortcut Soft Pretzel Bites (Whole-Wheat)”


    5 stars
    I just made these pretzel bites with my seven year old. We do not have a mixer with a dough hook so we did the kneading by hand. They turned out perfect and delicious! They were a hit with all of my kids. We will definitely make these again.

  2. 5 stars
    I’m glad to see someone else is gluten free and a 100 Days supporter. Many of the recipes, like the one here, can be modified. I’ve been a fan of Lisa’s since she first started her blog, before the cookbooks or the fame. I was disheartened when I anxiously brought home my newly purchased Fast and Fabulous Cookbook, and as I was devouring the pages, I read the slam against gluten-free. Most people don’t want to be gluten-free. I’ve been forced to, having an allergy and Lupus, gluten detrimentally affects my body. I love bread, pretzels, muffins, all of it. I guess I just wish it might’ve said- it’s not for everyone- but the benefits are: yadayada. Instead of a reprimanding exclamation stating it’s not for everyone. Maybe a true scientific approach about the inflammation it triggers for most Americans. It may not be for everyone, but everyone can benefit from reducing the amount we take in, allergies or not.

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