Easy, no-yeast recipe for creating soft pretzel bites, with yummy green olives and Parmesan cheese baked right in!
Who loves soft pretzels? I do, I do! 🙂
I wanted to make soft pretzel bites, but I wanted it to be quick and easy with only a few steps and a brief ingredient list. To me, 'quick and easy' means no yeast! I know yeast is awesome, but I just don't have time for all that rising, and resting, and rising again nonsense. And kneading?!?! The thought of it exhausts me LOL.
These turned out great, and they really are easy! The hardest part is cutting the butter into the flour, but I honestly didn't sweat that too much. Once I couldn't really see the butter anymore, I called it done and moved to the next step.
This is not a fussy recipe, which is exactly the kind of recipe I like!
Everyone in the family loved these. However, there was a little debate as to whether they were really like soft pretzels, because they also have a little bit of a biscuity texture (is 'biscuity' a word? Oh well, now it is, ha!)
So, we never really resolved that debate. DH maintains that they are mini-biscuits, but Thing 2 and I think they are like soft pretzels. Thing 1 was off at college when I made these, but when he gets home I will make another batch so we can get his opinion too!
In any event, the good news is that this is a versatile recipe. You can call them pretzel bites and serve them as a snack or appetizer. OR, call them biscuits and serve them as a side dish at dinner. You have options!!
By the way, these are super-delicious dipped in your favorite mustard. (Just like a pretzel. See why I think they are pretzels? LOL)
There are also a lot of other dips that are delicious with this pretzel bites. Check out my list of over 25 different ideas for what to dip pretzels in! (For these, I think the savory dips would be more appropriate than the sweet dips)
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Olive Parmesan Pretzel Bites Recipe
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Olive Parmesan Pretzel Bites
- 2 cups flour
- 4 tablespoons unsalted butter cut into pieces and softened
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ⅓ cup Parmesan cheese
- ½ cup chopped green olives no pimentos
- ⅔ cup milk
- 1 egg beaten
- Preheat the oven to 400 degrees F (200 degrees C).
- Add the flour to a medium bowl, then cut the butter pieces into the flour (I just used a fork to smush it in)2 cups flour, 4 tablespoons unsalted butter
- Add the sugar, baking powder, salt, and Parmesan cheese and mix.2 tablespoons sugar, 2 teaspoons baking powder, ⅛ teaspoon salt, ⅓ cup Parmesan cheese
- Add the chopped olives and mix.½ cup chopped green olives
- Add the milk, a little at a time, and combine until it forms a dough. Don't worry if you don't quite use all the milk.⅔ cup milk
- Pull out a chunk of the dough, form it into a long snake
- Place the pieces on parchment paper on a baking sheet.
- Cut into bite sized pieces
- Repeat until all the dough has been rolled and cut.
- Brush the pretzel bites with the beaten egg.1 egg
- Sprinkle with course salt.
- Bake for 12-14 minutes.
- Serve warm for best results, with mustard for dipping.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Can these be frozen?
Yes, these can be frozen! Make sure they are in an airtight plastic freezer bag or container when you place them in the freezer. After I thaw them (overnight in the fridge or on the counter), I like to loosely wrap them in foil and heat them in the oven at 300 degrees for abut 10 minutes to refresh them.
These are delicious. I never thought of mustard with pretzels but when they are warm dijon mustard on these are to die for or at least eat them all. Definitely a keeper recipe.
Yay! Glad you liked it. Thanks for stopping by! 🙂
Quick and easy is my kind of recipe! Thanks for sharing at #HomeMattersParty
Mmmm, we love soft pretzels and these look delicious! Thank you for sharing on Party in Your PJ's. Pinned.
Life Diet Health
Kristin these look and sound delicious... I'd say biscuity is a word but they look pretzely to me!????Thanks for sharing at Fiesta Friday.
Kat (The Baking Explorer)
They sound delicious and so moreish!