Zero point pretzels are soft, chewy homemade pretzels made with self-rising flour and plain nonfat Greek yogurt, without yeast or a long rise. They bake in about 15 minutes and are best served warm with coarse salt; “zero point” is a points-program label, not a guarantee, because ingredient brands and serving sizes can affect tracking.
Ingredients
- 1 cup (120 g) self-rising flour, plus up to 2 tablespoons (16 g) for dusting and adjustments
- 1 cup (225 g) plain nonfat Greek yogurt, thick and strained if possible
- 1 large egg (about 50 g without shell), beaten, for brushing
- 1 teaspoon (5 ml) water, to thin the egg wash
- 1 teaspoon (3 g) coarse pretzel salt or flaky salt, or to taste
- Nonstick cooking spray, for the baking sheet or parchment
Instructions
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly coat it with nonstick spray. Set out a small bowl for the beaten egg and water.
- Mix the flour and yogurt in a medium bowl with a sturdy spoon until a shaggy dough forms. The dough should be soft and slightly tacky, not wet. If it is sticky enough to cling heavily to your fingers, work in extra flour 1 teaspoon at a time; if dry crumbs remain, add yogurt 1 teaspoon at a time.
- Dust a clean work surface lightly with flour. Knead the dough for about 2 minutes, folding and pressing until it looks mostly smooth. Avoid adding a lot of extra flour, which can make the pretzels dense. Divide into four equal portions.
- Roll each portion into a rope about 18 inches (45 cm) long. If the dough springs back, let it rest for 5 minutes, then continue rolling gently. Shape each rope into a U, cross the ends twice, and fold them down onto the rounded bottom of the U to make a pretzel. Pinch the ends in place and transfer to the prepared sheet, leaving space between pretzels.
- Whisk the egg with 1 teaspoon (5 ml) water. Brush a thin, even layer over each pretzel and sprinkle with coarse salt. The egg wash encourages browning; use only enough salt to season the surface, since coarse salt can taste quite strong.
- Bake for 13–15 minutes, until the pretzels are puffed and golden brown. If they remain pale, bake for another 1–2 minutes, watching closely. The egg wash must be fully cooked: USDA FSIS guidance sets the safe minimum temperature for egg dishes at 160°F (71°C); check a thick pretzel with a food thermometer if you need to verify it.
- Let the pretzels cool on the baking sheet for 5 minutes, then serve warm. Their crust is most pleasant soon after baking, while the inside is still soft.
Tips
- Use thick Greek yogurt rather than regular yogurt. Regular yogurt contains more liquid and can make the dough sticky; strain it through a fine sieve or clean cloth until thick, or add flour gradually until the dough can be shaped.
- Self-rising flour already contains leavening and salt. If you only have all-purpose flour, make a substitute with 1 cup (120 g) all-purpose flour, 1½ teaspoons (6 g) baking powder, and ¼ teaspoon (1.5 g) fine salt. Mix it thoroughly before adding the yogurt.
- Measure flour by spooning it into the cup and leveling the top, or weigh it. Packing flour into a measuring cup can add too much and produce dry, tough pretzels.
- For a softer finish, avoid baking until dark brown. Salt them just before baking so it sticks to the egg wash, and add any extra salt after baking only if needed.
Serving Suggestions
Serve the pretzels warm as a snack, lunchbox addition, or simple side with soup. They pair well with mustard, a yogurt-based herb dip, or a small bowl of warm cheese sauce. For a more substantial snack, serve with sliced vegetables and a dip; keep toppings separate until serving so the pretzel crust does not turn soggy.
Variations
For a sweet version, leave off the coarse salt and brush the baked pretzels lightly with melted butter, then dust with cinnamon sugar. For a savory change, sprinkle with sesame seeds, poppy seeds, or a little garlic powder before baking. A pinch of dried herbs mixed into the flour adds a subtle flavor without changing the shaping method.
You can also make smaller pretzel bites: divide the dough into eight portions, roll into shorter ropes, and tie each into a loose knot. Begin checking them around 10 minutes, as small pieces bake faster. For a dairy-free adaptation, thick unsweetened dairy-free yogurt may work, but its moisture and acidity vary; add it gradually and expect a somewhat different texture. The classic two-ingredient dough relies on dairy yogurt, so the result is not identical.
Storage and Reheating
Cool the pretzels, then refrigerate them in an airtight container within 2 hours of baking. They keep for up to 3 days refrigerated; the texture will firm as they chill. Reheat in a 300°F (150°C) oven for about 5–8 minutes, or until warmed through. A microwave works in a pinch—heat one pretzel for 15–20 seconds—but makes the crust softer.
For longer storage, freeze fully cooled pretzels in a freezer-safe bag for up to 2 months. Thaw in the refrigerator or reheat from frozen at 325°F (165°C) for about 10–12 minutes, checking that the center is hot. Do not leave baked pretzels at room temperature for more than 2 hours, especially because the dough contains yogurt and egg wash.
Frequently Asked Questions
Are zero point pretzels really zero points?
That depends on the current rules of your points-tracking program, the specific flour and yogurt, and how you portion the recipe. Check the program’s calculator and product entries rather than assuming the name guarantees a particular score.
Why is my dough sticky?
Yogurt thickness varies, and a wetter yogurt can make the dough cling. Add flour a teaspoon at a time and flour your hands lightly; avoid adding a large amount at once, because excess flour makes the pretzels heavy.
Can I make the dough ahead?
It is easiest to shape and bake shortly after mixing, since the leavening starts working once it is combined with the yogurt. If you need to prepare ahead, shape the pretzels, cover, and refrigerate for up to 2 hours, then brush with egg wash and bake. The cold dough may need an extra minute or two.
Can I make these without egg wash?
Yes. The egg wash provides color and helps salt or seeds stick, but it is optional. Brush with a little milk or yogurt thinned with water instead, or bake without a wash; the pretzels will likely look paler and toppings may not adhere as well.
Why did my pretzels turn out dense?
Common causes include too much flour, over-kneading, or baking until they dry out. Measure flour carefully, knead only until the dough is smooth enough to shape, and begin checking at 13 minutes. A soft, slightly tacky dough usually bakes more tenderly than a stiff one.
Can I use this dough for bagels?
You can shape it into rings, but the result is not the same as a traditional boiled bagel. This dough is designed for quick baking without yeast or boiling, so expect a softer, more bread-like texture.
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