Yogurt Covered Pretzels
These Yogurt Covered Pretzels are a no-bake, sweet-and-salty snack made with real Greek yogurt, vanilla, and crunchy mini pretzels. Perfect for parties, lunchboxes, or make-ahead fridge treats.
Ingredients
- 4 cups mini pretzels twists or small rods; use gluten-free if needed
- 1 1/2 cups whole milk Greek yogurt plain or vanilla; use thick Greek yogurt for best coating
- 3 cups powdered sugar sifted; also called confectioners’ sugar
- 2 tablespoons coconut oil or vegetable shortening melted
- 2 teaspoons pure vanilla extract or 1 teaspoon vanilla + 1/2 teaspoon almond extract for bakery-style flavor
- 1 pinch fine sea salt
- colored sprinkles optional, for topping
- crushed freeze-dried strawberries or raspberries optional, for fruity topping
- melted white or dark chocolate optional, for drizzling
Instructions
- Line 2 large baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easy.
- In a medium mixing bowl, whisk together the Greek yogurt, melted coconut oil or shortening, vanilla extract, and a pinch of fine sea salt until smooth and glossy. Make sure the oil is warm but not hot so it doesn’t curdle the yogurt.
- Add the powdered sugar about 1 cup at a time, whisking well after each addition. The mixture should thicken into a silky coating, similar to loose frosting or slightly thick pancake batter.
- If the yogurt coating is too runny and slides off a spoon, whisk in an additional 1/4 cup powdered sugar at a time. If it becomes too thick to flow, whisk in 1–2 teaspoons of yogurt at a time until it is thick enough to cling to pretzels without clumping.
- Add about 1 cup of mini pretzels to the bowl of yogurt coating. Use a fork or small tongs to gently toss and turn the pretzels until each piece is evenly coated. Working in small batches helps prevent clumping.
- Lift each coated pretzel out of the bowl with a fork, letting the excess yogurt mixture drip back into the bowl. Lightly tap the fork on the side of the bowl to remove extra coating for a cleaner look.
- Place the coated pretzels in a single layer on the prepared baking sheets, making sure they do not touch. If using toppings such as sprinkles or crushed freeze-dried fruit, sprinkle them over the pretzels while the coating is still wet.
- Continue coating the remaining pretzels in small batches, returning them to the bowl of yogurt mixture as needed. If the coating thickens as it sits, whisk in a teaspoon of yogurt or a small splash of warm water to loosen it slightly.
- Transfer the baking sheets to the refrigerator and chill for 30–45 minutes, or until the yogurt coating feels firm and dry to the touch. For a firmer shell, place the trays in the freezer for about 20 minutes.
- If desired, melt white chocolate or dark chocolate and drizzle it in thin zigzags over the chilled pretzels. Return the trays to the fridge briefly to set the chocolate.
- Once fully set, gently peel the yogurt covered pretzels off the parchment and transfer them to an airtight container. Store in the refrigerator until ready to serve.
Notes
Use thick Greek yogurt so the coating clings well. Adjust the thickness with a little more powdered sugar (if too thin) or a spoonful of yogurt (if too thick). Work in small batches to avoid pretzels clumping together, and chill thoroughly so the coating sets. Because these are made with real yogurt, keep them stored in the refrigerator and avoid leaving them out in warm or humid conditions. For longer storage, freeze in a single layer, then transfer to a freezer bag and store for up to 2 months.
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