Yogurt-covered pretzels make for a sweet, salty and savory treat that only requires three ingredients and a minimal amount of effort to make. Using an oven that has been heated and then turned off helps the pretzels dry that much faster.
Once made, these pretzels can keep for up to 3 days when kept in a tightly sealed container.
- Begin preparations Add 2 cups of plain or flavored yogurt to a large bowl. Slowly add 5 cups of powdered sugar, one cup at a time, and use an electric hand mixer to blend everything well to make the pretzel frosting. Preheat the oven to 250 degrees Fahrenheit. Place a wire rack into a half-size baking sheet.
- Dip the pretzels in the frosting Using a 10-ounce bag of pretzels, select whole pretzels and dip them into the frosting. Use tongs or wear rubber gloves to make cleanup easier. Place each dipped pretzel onto the wire rack. Arrange the pretzels so that they do not touch while on the rack. Complete dipping until the rack is full.
- Dry the pretzels Turn off the oven and place the baking sheet in the oven. Prop the oven door open slightly to let the excess heat escape, which will keep the pretzels from becoming soggy. Leave the pretzels in the oven for up to four hours before storing and enjoying them.