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Pretzel Buns

Calories: WW Freestyle Points: 3
Pretzel Buns

I don't recommend skipping the boiling part on these pretzels, because they will taste more like pizza dough than soft pretzels. The baking soda is what gives these treats a very "soft pretzel" flavor. Instead of the traditional twist, I created a spiral before placing these in the water so I could use them as a sandwich bun, or as a snack (with some mustard to dip). This technique is also easier than the twist on a regular soft pretzel.

I use a dough cutter to lift the spirals from the work surface. You can find a good Dough Cutter here.

Total Cook/Prep time: 45 minutes


  • For the dough:
  • 1 cup fat-free Greek yogurt
  • 1 cup self-rising flour
  • Other ingredients:
  • 6 cups water
  • 1/4 cup baking soda
  • 1 scrambled egg (used as egg wash at the end)
  • salt or sesame seeds


Pre-heat oven to 450 degrees.

Start boiling the water in a small pot with the baking soda.

Prepare the dough:

Mix the yogurt and flour in a bowl until it forms a ball of dough.

Place the dough on a lightly floured surface.

Divide the dough in 4 pieces. I use a dough cutter for this, but a large knife will do. Just cut the dough in half, and then half again to make 4 quarters.

Roll each section of dough into a log of approximately 10 inches long.

Bend each log into a spiral shape.


One at a time, gently place each dough spiral into the water for about 30 - 60 seconds.

Lift them out of the water using a spatula.

Place them onto the parchment lined baking sheet.

Note: if the spirals opened during boiling, you can adjust/tighten them back up on the baking sheet.

Sprinkle with salt or seeds.


Bake them for approximately 25 minutes, or until the pretzels are golden brown. I go more by the color than the cooking time.

Optional: Brush them with egg wash after baking to make them shiny.

  5 (1 reviews)
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