Name: Baked Sea Salt Pretzels Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups self-rising flour, plus more for dusting; 1 cup Stonyfield Organic Whole Milk Greek Plain Yogurt or Stonyfield Organic Traditional Whole Milk Plain Yogurt; 2 tsp flaky sea salt; 1 egg yolk; 1 Tbsp water

There’s nothing quite as satisfying as pulling a tray of golden, warm Baked Sea Salt Pretzels from your oven, the air in your kitchen tingling with that incredible fresh-bread aroma and just a hint of salt. This recipe captures all the crusty, chewy magic of classic pretzels but without the fuss—no yeast, no long rising times—just a charmingly simple dough and a cozy bake. Whether you’re entertaining friends, looking for a fun family baking project, or simply need a comforting snack, these pretzels deliver happy, salty bites every time.

Baked Sea Salt Pretzels Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how simple ingredients—ones you probably already have at home—come together to create such bold, bakery-level flavor. Each plays its part, from structure to that signature, irresistible pretzel shine.

Self-rising flour: The secret shortcut—provides a light, tender texture and eliminates the need for yeast or extra leaveners.
Whole milk Greek yogurt: Adds tang, moisture, and just the right amount of chew to the pretzel dough. Choose a rich, creamy brand for best results.
Flaky sea salt: The essential finishing touch; its delicate crystals give that signature crunch and pop of briny flavor.
Egg yolk: When brushed on top, it’s the key to getting that beautiful, shiny, golden-brown crust we all crave.
Water: Loosens the egg yolk for the perfect egg wash consistency, helping the salt adhere and the exterior turn glossy.

How to Make Baked Sea Salt Pretzels

Step 1: Preheat Your Oven

Start by setting your oven to 400°F (200°C) so it’s piping hot when you’re ready to bake. A good, consistent temperature ensures that the Baked Sea Salt Pretzels puff up nicely and develop their irresistible exterior.

Step 2: Mix the Dough

Grab a large mixing bowl and combine the self-rising flour and Greek yogurt. Don’t be afraid to get a little messy—use a sturdy spatula or even your clean hands! Mix it until everything comes together into a somewhat shaggy ball; that’ll give your pretzels their chewy bite.

Step 3: Shape the Pretzels

Dust your work surface with flour, then divide the dough into four even pieces. Roll each piece out into a long rope—aim for about 18 inches. Each one gets twisted into that classic pretzel loop: make a big U-shape, then cross both ends over each other twice, and tuck them down to finish off that iconic twist.

Step 4: Prepare for Baking

Line a baking sheet with parchment paper and gently lay your pretzels on top, giving them a bit of room so they bake evenly. Beat your egg yolk with a tablespoon of water. Using a pastry brush, lavish each pretzel with a layer of egg wash—this is what delivers the golden, glossy finish. Lastly, sprinkle generously with flaky sea salt, making sure you cover those twists and loops well.

Step 5: Bake and Enjoy

Slide your tray into the oven and let the magic happen! In just 8 to 10 minutes, your Baked Sea Salt Pretzels will go from pale ropes to beautifully bronzed and puffy snacks. As soon as they’re cool enough to handle, serve them with tangy yellow mustard or your favorite dip—and watch them disappear.

How to Serve Baked Sea Salt Pretzels

Garnishes

For a classic look, keep things simple and let the sea salt shine. But if you’re feeling adventurous, try a sprinkle of freshly cracked black pepper, a dusting of smoked paprika, or even some crushed dried herbs like rosemary or thyme for an aromatic twist.

Side Dishes

Baked Sea Salt Pretzels pair perfectly with little bowls of good yellow mustard, sharp cheddar, or even a creamy beer cheese dip. If you want a bigger spread, serve alongside a platter of mixed olives, pickles, or a crisp salad to balance the richness.

Creative Ways to Present

Stack your pretzels high on a rustic wooden board for visual drama, or thread them onto skewers and serve as individual snack sticks. For parties, cut the pretzels into bite-sized nuggets and pile them in a basket with various sauces for dunking—think honey mustard, sriracha mayo, or garlic butter.

Make Ahead and Storage

Storing Leftovers

If you manage to have any extra Baked Sea Salt Pretzels, pop them in an airtight container once completely cool. They’ll stay fresh and tasty on the counter for about a day, or you can keep them in the fridge for up to three days to maintain their chewiness.

Freezing

Yes, these pretzels freeze beautifully! Wrap each one tightly in plastic wrap or foil, then stash them in a freezer-safe bag. They’ll keep for up to two months, ready to rescue snack time whenever that carb craving strikes.

Reheating

For best results, reheat your Baked Sea Salt Pretzels straight from the fridge or freezer. Warm them in a 350°F oven for 5 to 8 minutes; this revives the crust and brings back their soft interior, just like they were fresh from the oven. Skip the microwave if you want to keep them from getting too rubbery.

FAQs

Can I use all-purpose flour instead of self-rising flour?

Absolutely! If you only have all-purpose flour, just add 3 teaspoons of baking powder and 1 teaspoon of salt for each 2 cups of flour. This quick homemade swap will give you the same pillowy texture as self-rising flour in your Baked Sea Salt Pretzels.

What if I don’t have Greek yogurt?

You can substitute regular whole milk yogurt—just know that your dough may be a little stickier, so you might need to sprinkle in an extra tablespoon or two of flour until it’s easy to work with.

Do I need to boil the pretzels before baking?

Nope! Thanks to the richness of the dough and the egg wash, these pretzels skip the boiling step. You’ll still get that deep golden sheen and soft chew, all without fussing with a pot of water.

How do I keep the pretzels soft after baking?

If you’re not serving them right away, cover the pretzels with a clean, slightly damp kitchen towel as they cool. This helps trap just the right amount of moisture so they stay soft and delightful.

Can I double or halve this recipe?

Definitely! This recipe is flexible—double the ingredients for a party, or halve for a cozy night in. Just make sure to keep an eye on baking time; smaller or larger pretzels may need a tweak of a minute or two.

Final Thoughts

If you’ve never tried making Baked Sea Salt Pretzels at home, this is your gentle nudge—they’re easier than you think, wildly satisfying, and better than anything you’ll find in a bag. Have some fun in the kitchen, and treat yourself to the kind of warm, salty snack happiness everyone deserves!