Make these delicious pretzels in no time – add a side of yellow mustard and you’re sure to win the day!
Ready In: 25 mins
Prep: 15 mins
Cook: 10 mins
Yields: 4 pretzels
- 2 Cself-rising flour, plus more for dusting
- 1 C Stonyfield Greek Plain Whole Milk yogurt
- 3 T unsalted butter, melted
- 2 t flaky sea salt
- 1 egg yolk
- 1 T water
Preheat oven to 400°F (200°C).
In a large bowl, mix the self-rising flour and greek yogurt until it comes together to form a ball.
Slice the dough into 4 equal pieces and roll them into ropes.
Take 1 rope and hold 1 end in each hand, make a U-shape on floured surface. Leaving about a 3-inch tail on each end, cross the dough ends. Cross the ends again, twisting them together much like a twist tie. Bring the 3-inch tails down, and attach to dough under bottom of U-shape (1 end at about 5 o'clock and the other at about 7 o'clock), forming the shape of a pretzel. Repeat procedure with remaining 3 dough pieces.
Transfer the pretzels to a parchment paper-lined baking sheet.
Brush the pretzels with egg wash (1 egg yolk and 1 tbsp water) and sprinkle with flaky sea salt.
Bake in oven until browned, about 8-10 minutes then enjoy with mustard or your favorite dipping sauce!