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–+ servings

Gluten-Free Cinnamon Pretzel Bites (No Yeast)

Gentle Tummy
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Ingredients
  

Baking Soda Bath:

  • 2 cups water
  • 2 tablespoons baking soda

Protein Greek Yogurt Cream Cheese Dip:

  • 1/2 cup greek yogurt
  • 2 oz cream cheese
  • 2 tablespoons maple syrup
  • 2 pinches salt

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 to cool slightly while you prepare the dough. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a medium bowl, combine 1/2 cup oat flour, 1/2 cup gluten-free flour, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk together until well incorporated.
    Add 2/3 cup plain Greek yogurt, 2 tablespoons maple syrup, 1 tablespoon light olive oil, and 1 teaspoon vanilla extract to the dry ingredients. Mix with a spatula or electric mixer until a slightly sticky cookie dough-like consistency forms. The dough should feel soft and slightly sticky—don’t add extra flour.
  • Using a small cookie scoop or tablespoon, portion the dough into equal-sized pieces. Lightly oil your hands with olive oil to prevent sticking, then roll each scoop into a smooth ball. Gently press each ball into an oval shape.
  • Briefly drop each pretzel bite into the prepared baking soda bath, fully submerging for about 5 seconds—longer can affect texture. Remove with a slotted spoon or fork and place on paper towels to absorb excess water. Let them sit for about 30 seconds to drain—this helps prevent soggy bottoms.
  • Transfer the pretzel bites to the parchment-lined baking sheet, spacing them at least 1 inch apart. Bake at 425°F for 9-10 minutes until the tops are golden brown.
  • In a small food processor or chopper cup, combine 1/2 cup Greek yogurt, 2 ounces cream cheese, 2 tablespoons maple syrup, and 2 pinches of salt. Blend until smooth and creamy. Transfer to a serving bowl and refrigerate until ready to serve.
  • While the pretzel bites are baking, combine 2 tablespoons cane sugar and 1/2 teaspoon cinnamon in a small, shallow bowl. Mix well.
    Once the pretzel bites are baked, lightly brush each one with melted butter using a pastry brush. Immediately roll in the cinnamon sugar mixture until fully coated.

Video

Notes

Use a cookie scoop for uniform size: This ensures all your pretzel bites cook evenly. I've found a 1½ tablespoon scoop works perfectly.
Don't skip the baking soda bath: This quick dip is what gives pretzels their characteristic flavor and golden crust.
Oil your hands well: The dough can be sticky, so re-oil your hands between rolling every few bites for smooth, even pretzel shapes.
Watch closely while baking: These can go from perfectly golden to too dark quickly because of their size.
Roll in cinnamon sugar while warm: You’ll want to brush the pretzel bites with butter while they’re warm so the butter will melt. And roll in the sugar mixture immediately.
Did you make this recipe?Please let me know in the comments below how it turned out :)