I think there are about 100 holiday parties and events in the next 2 weeks. And every.single.one. of them requires me to make something. Of course, I could just run to Wegmans and buy something. But mentally, there is something in me that just makes me want to make my own snack to bring. Or maybe I’m just mental.
For my son’s class party, I volunteered to make the “healthy snack” (another mom has what must be the “unhealthy snack” – cookies, maybe?). Oh, and there is a kid who is gluten-free in the class. No big deal. I make gluten-free recipes all the time for my side gig ghostwriting recipes. And I refuse to make 1 thing for the class and another thing for the 1 gluten-free child. That just feels icky. So the whole class is getting the same g-free treat.
I was cruising the Stonyfield website for ideas, and I decided to make the Yogurt Covered Pretzels recipe I found. To make these, I simply purchased 2 bags of gluten-free pretzels. The yogurt coating is gluten-free already. I used the recipe above as a guide but changed it a bit (notably, I decreased the amount of added sugar by half). Oh, and if you aren’t worried about making this gluten-free, just use regular pretzels.
So why would you make your own Homemade Yogurt Covered Pretzels instead of just buying them pre-made? Three reasons:
2. Palm Kernel Oil
3. The other 10+ ingredients in the “yogurt” coating
Homemade Yogurt Covered Pretzels:
- 1 10-14 oz bag of mini-pretzels (I used Gluten Free)
- 2 cups Stonyfield Organic Whole Milk French Vanilla Yogurt
- 1-2 cups powdered sugar
1. Whisk together the yogurt and the powdered sugar until the sugar is completely dissolved.
2. Preheat the oven to 250°.
3. Set up a cookie sheet with a wire cooling rack on top. The pretzels will go on the rack, with the cookie sheet under it to catch the drips.
4. Get all Henry Ford and make an assembly line with the following items: bowl of pretzels — yogurt mixture — wire rack/cookie sheet.
5. Using tongs, dip each pretzel in the yogurt mixture and place on the wire cooling rack.
6. When all the pretzels are covered and on the rack, turn OFF the oven. Place the wire rack and cookie sheet in the oven.
The original recipe calls for 3-4 hours in the oven. I left mine in overnight and I think that was perfect because it was long enough to dry the yogurt and keep the pretzels from getting soggy.
It’s important to use a wire rack. The first time I made these yogurt covered pretzels, I use a piece of parchment paper underneath the pretzels, and they turned out too soggy. They tasted fine but the texture was weird. Hating to waste anything, I crushed them up, added some craisins, and called it trail mix. My kids loved it.
Does this look good to you? Why not pin it for later?