Gluten-Free Pretzel Bites with Oat Flour (No-Yeast)
These gluten-free pretzel bites with oat flour come together in under 30 minutes with no yeast or rising time. Greek yogurt adds protein while the baking soda bath creates that classic pretzel taste—golden outside, soft inside! Perfect for quick snacking.
These gluten-free pretzel bites with oat flour deliver authentic pretzel flavor without the traditional hassle of yeast and rising time. Golden and toasted on the outside yet perfectly soft on the inside, these no-yeast treats come together in under 30 minutes. The quick baking soda bath gives them that classic pretzel taste, while the greek yogurt adds protein and keeps them tender.
My family loves these as an afternoon snack, and I appreciate how adaptable they are – you can use a variety of flours depending on what you have on hand. When my gluten-sensitive friends visit, these are always a hit and I love the protein boost from the greek yogurt.
Why You’ll Love This Gluten-Free Pretzel Bites Recipe
- Quick and easy: No yeast means no rising time and these come together in less than 30 minutes.
- Versatile ingredients: Works with various flours including oat flour for a gluten-free option.
- Authentic pretzel flavor: The baking soda bath gives these that distinctive pretzel taste and appearance.
- Protein-packed: Greek yogurt adds protein while keeping the pretzel bites soft and tender.
Ingredients & Substitutions
Here is everything you need to make gluten-free pretzel bites with oat flour:
Greek Yogurt: Provides moisture and protein while keeping the pretzel bites soft. You must use thick greek yogurt. Regular yogurt is too thin and won’t rise. You can also use whipped cottage cheese instead of greek yogurt.
Honey: Adds a touch of sweetness that balances the saltiness. Maple syrup, agave nectar, or a teaspoon of sugar works just as well.
Light Olive Oil: Avocado oil, melted butter, or coconut oil are great alternatives.
Oat Flour: Gives a nutty flavor and gluten-free base. You can make your own by blending rolled oats in a food processor until fine. You can also use these additional flour options. The measurements in the table replace the oat and gluten-free flour combo in the recipe card at the bottom of this post.
| Flour Options and Measurements |
|---|
| 3/4 cup (90g) Oat Flour |
| 1 cup (112g) Almond Flour + 1/4 cup (30g) Gluten-Free Flour |
| 3/4 cup (90g) Gluten-Free Flour |
| 3/4 cup (90g) All-Purpose Flour |
Gluten-Free Flour: Helps with structure and texture. All-purpose flour works perfectly if you don’t need the recipe to be gluten-free. You can also the same amount of tapioca starch.
Baking Powder: Provides lift without needing yeast. There’s no direct substitute, but it’s essential for the texture.
Salt: Enhances the flavors in the dough. Kosher salt or fine sea salt work equally well.
Coarse Sea Salt: Creates that classic pretzel topping. Pretzel salt, kosher salt, or everything bagel seasoning can be used for variety.
Baking Soda: When mixed with water, creates the alkaline bath that gives pretzels their distinctive flavor and color. This is a must for authentic pretzel taste.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: The recipe is already gluten-free as written with oat flour and gluten-free flour blend!
Dairy-Free: Substitute the Greek yogurt with dairy-free greek yogurt.
Vegan: Use plant-based yogurt instead of Greek yogurt and replace honey with maple syrup or agave nectar.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Gluten-Free Pretzel Bites Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Baking Soda Bath
Bring 2 cups of water to a boil in a small saucepan. Turn off the heat and add 2 tablespoons baking soda. Stir until completely dissolved, then set aside. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Mix the Pretzel Dough
In a medium bowl, whisk together 1/2 cup oat flour, 1/4 cup gluten-free flour, 1 teaspoon baking powder, and 1/8 teaspoon salt until well combined.
Add 2/3 cup plain Greek yogurt, 1 tablespoon honey, and 1 tablespoon light olive oil to the dry ingredients. Stir with a spatula until a slightly sticky dough forms. The dough should hold together but still be a bit tacky to the touch.
Step 3: Shape the Pretzel Bites
Lightly oil your hands to prevent sticking. Scoop out the dough and divide it into 4 equal portions. Roll each portion into a rope about 1 inch thick on a piece of parchment paper or lightly oiled surface. Cut each rope into 1-2 inch pieces.
Step 4: Baking Soda Bath
Carefully drop the pieces into the prepared baking soda water and submerge for about 5-10 seconds. Remove with a slotted spoon and place on a paper towel to absorb excess water.
Step 5: Bake the Pretzel Bites
Arrange the pretzel bites on the prepared baking sheet, leaving a little space between each. Sprinkle with coarse sea salt. Bake at 425°F for 9-11 minutes or until golden brown on top.
Let the pretzel bites cool for a few minutes before serving warm.
Expert Recipe Tips
Oil your hands: This prevents the sticky dough from clinging to your fingers and makes shaping much easier.
Don’t skip the baking soda bath: This step is crucial for achieving that distinctive pretzel flavor and golden-brown exterior.
Keep pieces uniform in size: This ensures all pretzel bites cook evenly and are done at the same time.
Watch carefully while baking: These can go from perfectly golden to over-browned quickly, so keep an eye on them after the 8-minute mark.
Delicious Serving Suggestions
- Honey mustard: These taste incredible dipped in my Greek Yogurt Honey Mustard Sauce.
- Cheese sauce: I like to serve these with a simple cheddar cheese sauce for dipping. You’ll love it because the sharp cheese complements the subtle sweetness of the pretzel bites.
- Cinnamon sugar coating: Instead of salt, I sometimes toss the warm pretzel bites in a mixture of cinnamon and sugar. You’ll love it because it transforms them into a dessert-like treat. Then dip them in my 3-Ingredient Greek Yogurt Cream Cheese Dip.
- Garlic butter drizzle: Melted butter mixed with a little garlic powder makes these even more irresistible. You’ll appreciate how it adds richness to the simple pretzel bites.
Do you love no-yeast bread snacks? Check out more of my gluten-free snack recipes:
- Gluten-Free Cinnamon Pretzel Bites (No Yeast)
- Gluten-Free Stuffed Protein Bagel Bites (No-Yeast)
- Greek Yogurt Low-Carb Bagels Everything Seasoning (No Yeast)
- Cheddar Cheese Bagels with Greek Yogurt (No Yeast)
- Gluten-Free Blueberry Bagels Greek Yogurt (No Yeast)
- Cinnamon and Raisin Bagels with Greek Yogurt (No Yeast)
Gluten-Free Pretzel Bites with Oat Flour (No-Yeast)
Ingredients
- 2/3 cup greek yogurt (plain) (152g)
- 1 tablespoon honey
- 1 tablespoon oil (light olive or avocado)
- 1/2 cup oat flour (60g)
- 1/4 cup gluten-free flour (30g) (or all-purpose)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon coarse sea salt
Baking Soda Bath:
- 2 cups water
- 2 tablespoons baking soda
Instructions
- Bring 2 cups of water to a boil in a small saucepan. Turn off the heat and add 2 tablespoons baking soda. Stir until completely dissolved, then set aside. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together 1/2 cup oat flour, 1/4 cup gluten-free flour, 1 teaspoon baking powder, and 1/8 teaspoon salt until well combined.Add 2/3 cup plain Greek yogurt, 1 tablespoon honey, and 1 tablespoon light olive oil to the dry ingredients. Stir with a spatula until a slightly sticky dough forms. The dough should hold together but still be a bit tacky to the touch.
- Lightly oil your hands to prevent sticking. Scoop out the dough and divide it into 4 equal portions. Roll each portion into a rope about 1 inch thick on a piece of parchment paper or lightly oiled surface. Cut each rope into 1-2 inch pieces.
- Carefully drop the pieces into the prepared baking soda water and submerge for about 5-10 seconds. Remove with a slotted spoon and place on a paper towel to absorb excess water.
- Arrange the pretzel bites on the prepared baking sheet, leaving a little space between each. Sprinkle with coarse sea salt. Bake at 425°F for 9-11 minutes or until golden brown on top.Let the pretzel bites cool for a few minutes before serving warm.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
These were really easy to make! And they tasted just like pretzels. We dipped them in some leftover marinara sauce and they were very tasty 🙂
Thank you so much for the review, Francis! I’m so glad you love them 🙂
I can’t wait for you to try these pretzel bites!!! Please let me know what you think.