Ingredients
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2 tablespoons baking soda
Two-Ingredient Dough:
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1 cup self-rising flour, plus more for kneading
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1 cup plain Greek yogurt
Topping:
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3 tablespoons butter, melted
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1 teaspoon coarse salt, or as needed
Directions
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Bring 6 cups of water to a low boil in a large pot. Add baking soda.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
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Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
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Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
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One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
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Transfer to the prepared baking sheet.
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Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.
Nutrition Facts (per serving)
| 252 | Calories |
| 14g | Fat |
| 25g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 252 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 8g | 40% |
| Cholesterol 34mg | 11% |
| Sodium 2253mg | 98% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 1g | 3% |
| Protein 6g | 12% |
| Potassium 41mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
