Like me on Facebook for updates on delicious recipes!  

Homemade Glazin Raisin Pretzels

Pin It!

Homemade Glazin Raisin Pretzels:

Some things are meant to be devoured:

  • Chocolate mousse pie
  • Crème brûlée
  • Fresh summer watermelon

I’d add Ryan Gosling to the list, but it would probably get me into trouble on this blog… 😕

Glazin Raisin Pretzels

Glazin Raisin pretzels are definitely meant to be devoured – they’re like a cinnamon roll, but better because there’s less dough and much more sugary-sweet glaze.

Everyone knows the glaze is the best part.

Auntie Anne's Pretzel

Glazin Raisin Pretzels

  • 1 cup milk of choice (240g)
  • 1 tsp sweetener (sugar, agave, honey, etc. Not xylitol or stevia, as it won’t feed the yeast.) (5g)
  • 1 tbsp yeast (9g)
  • 2 1/2 cups whole-wheat or all-purpose flour (or a combination) (315g)
  • 1 tsp salt
  • 2 tbsp brown sugar or coconut brown sugar (30g)
  • 2 tbsp butter spread (like Earth Balance or Smart Balance Light)(30g) or firm coconut oil
  • 1/2 cup raisins (80g)
  • 1/3 cup baking soda (80g)
  • Extra flour, as needed

Heat the first two ingredients in a measuring cup to around 110 degrees F. Sprinkle the yeast on top, and let it sit 5 minutes. If your yeast is good, it will bubble. Meanwhile, in a large bowl, stir together the flour, salt, and the 2 tbsp sugar. (Do not use xylitol.) Cut in the butter spread or oil, using a fork or a stand mixer. Then stir in the raisins. Thoroughly combine this mix with the yeast mixture, using your hands or a stand mixer, then knead dough on a floured surface or in the bowl for 5 minutes, adding more flour as needed to keep it from being too sticky to knead. (I mixed dough in the bowl and added a total of 6 tbsp extra flour by the end of the 5 minutes.)

Lightly grease the mixing bowl. Set dough in the bowl, cover the bowl with a towel, and put the bowl in a warm place (such as an oven on “bread proof”) for 50 to 60 minutes or until it’s doubled in size. Preheat the oven to 350 F and lightly grease a baking tray. In a long and shallow container or dish, dissolve the 1/3 cup baking soda in 3 cups of warm water, then set aside. Get out the risen dough: punch the dough to deflate, then form evenly-sized pieces (8-10 large pretzels or 16-20 smaller ones). Roll each section of dough as thinly as you possibly can (the thinner the better), then twist into a pretzel shape. Dip each into the baking soda water, shake to dry, then arrange the pretzels on the baking tray. The baking time will vary, depending on whether you’re using whole-wheat or  all-purpose flour; pretzels are done when they have turned golden-brown and you can smell them (about 15-18 minutes).

Glazin Raisin Glaze:

  • 1/4 cup yogurt of choice, such as So Delicious Coconutmilk Yogurt (65g)
  • pure stevia to taste, or 2 1/2 tbsp powdered sugar
  • up to 1 tbsp milk of choice, as needed for a thinner glaze (I used 1 tbsp) (15g)
  • 1/8 tsp pure vanilla extract

Stir together all ingredients. Apply glaze to each pretzel directly before serving, or use glaze as a dip instead.

Click for: Glazin Raisin Pretzel Nutrition Facts

Soft Pretzels Recipe

Link of the Day:

Healthy Snack Recipes

Fifty-Five No-Bake Snack Recipes

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
Tags: ,

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Jess says:

    I’ve never thought of making sweet pretzels before…definitely bookmarking this to try ASAP!

  2. Melissa says:

    Yum! That is looks so, so good. I love the addition of glaze and raisins to the pretzels. It sounds like it would work really well.

  3. Lisa says:

    Wow those look so good!
    Since I’m definitely a sweets lover over savory, these pretzels are totally my thing.

  4. Steph says:

    Yummy! I’d love to see bagels in the future! (Maybe blueberry?)

  5. Yes, the glaze is the best part! 😉

  6. Livi says:

    these look so good! do you think it’ll work with gluten free flour?

    1. Russell says:

      I was wondering the same thing.

      1. Sorry, I haven’t ever tried it. if you try, be sure to report back!

  7. These look delish- and devouring Ryan Gosling ain’t nothing to be ashamed of :)

  8. Makayla says:

    This recipe looks so yummy…..I LOVE raisins! (LOL! Ryan Gosling would be on my list too! :)

  9. anonymous says:

    What type of raisins did you use? SunMaid? An organic brand?

  10. Katy says:

    I love the name of these pretzels! Cinnamon raisin bread is the bomb so I bet pretzel style is amazing. Oh, Ryan Gosling. :)

  11. That icing looks pretty legitimate! You can imagine my shock then when I saw the ingredients list. Well done.

  12. Beth John says:

    I hate raisin so I have never bought one of these, however, I love the almond ones so I just might have to play around with this recipe.

  13. Emilylovesraisins says:

    These look really good! ive never made pretzels before though… :/
    PS. is 1/3 CUP baking soda correct? that seems like… a lot.

    1. becauseHeloves! says:

      I think the baking soda makes a crust for the pretzels. You don’t actually mix it in

      1. Emilylovesraisins says:

        Oh i guess that makes sense! I didn’t want to be the fail that put in 1/3 cup of baking soda when it was supposed to be 1/3 tablespoon. My friend’s sister did something like that once with banana bread, she mixed up the sugar and salt. 😛

        1. becauseHeloves! says:

          I have totally done that before! I had to throw out the batter and try again (:

  14. These do not even look real, that’s how perfect they are! I am going to be thinking about this all the way up until the moment I have time to make them! YUM!

  15. becauseHeloves! says:

    What a cute name for this recipe! I’m making dessert for like nine people this weekend, and I don’t know which recipe of yours to choose! They all look too good! (:

  16. Alexa says:

    These look great Katie, but nearly 1200 mg of sodium per pretzel? That’s almost your daily recommended amount!

    1. Sorry for the confusion… I edited the nutrition facts.

  17. Ellen says:

    Excellent! The more glaze the better, says me:)

  18. Sandra says:

    Love your work, very sweet and delicat :)

    But you might want to scale back on the 80 grams off baking soda…… :)

  19. These look fantastic!!! I just tried making a glaze with maple syrup added to it…obviously it didn’t turn out perfectly white but the consistency was off! I thought it was thick enough but after removing it from the fridge it hadn’t thickened much…looking at your quantities I KNOW I need to add much more icing sugar next time!

  20. eribis says:

    I’m going to make these but I agree….the sodium does seem high. Maybe Katie made a mistake.

    1. It needed to be clarified. Fixed now :)

  21. Kasey says:

    I’m definitely interested to hear if anyone attempts to experiment with gluten free flour on this recipe.

  22. I’ve never used yeast before, but I have a few little packs. I’m a bit anxious to use it, because I know it’s easy to mess it up. Do you have any tips that may help? I want to try this recipe, but I’m worried it wont work for me. It looks like an absolutely fantastic recipe Katie! It always, always puts a smile on my face when you post! God bless! :)

  23. Lily says:

    Hi, Katie! How much stevia did you use in your glaze? I’m relatively new to working with that stuff so I like to get an idea of how much to use. Thanks for yet another amazing recipe!

  24. i’d have to agree with you on ryan gosling:)

  25. James D says:

    They look yummy! And the raisins are so cute among them. I wonder if they would be good also with figs instead or raisins…

  26. Salpy says:

    Ok, how much baking soda was that??!! And when do you add it in?

  27. Audrey says:

    Could Splenda be used in place of sugar or would that also interfere with the yeast? I want to bake these for the roomies too, and dietary needs put the kabosh on sugar. Thanks for the recipe! I think I will make pretzel nuggets and dip in the glaze :)

    1. Emilylovesraisins says:

      i’d probably use sugar to be safe. 2 T + 1 t is only 26 grams of sugar in the entire batch, which means there’s less than 1.5 grams per pretzel. plus there’s debate about the safety of splenda so I’d definitely use sugar.
      PS the pretzel nugget idea sounds AH MAY ZING :)

    2. Emilylovesraisins says:

      (Don’t take my word for it though. It might work! plus I don’t know if 1.5 grams is a lot per pretzel for your room mate. Maybe you can use part sugar, part sweetener?)

      1. Audrey says:

        Thanks! I’ll try it with sugar,since you’re right and it is only 1 tsp., and tell you how the little nuggets turned out :)

  28. Love the idea of using the glaze as a dip! Definitely going to have to on my to try list :)

  29. These pretzels look so good! You’re definitely right about the glaze being the best part. I remember doing a soft pretzel fundraiser when I was younger, and some of the pretzels came with little packets of glaze to drizzle over top. Needless to say, I ate the glaze straight up. Nobody ever suspected a thing…

  30. Kathryn says:

    I love your blog! I found it last week and now keep finding myself drawn to it–almost everyday! :) Thank you!

  31. eribis says:

    I made these over the weekend… I didn’t have raisins so I made a cinnamon sugar mixture and after dipping them into the baking soda mix I sprinkled the cinnamon sugar on them. Words can not BEGIN to describe how DELICIOUS these turned out to be! I will for sure be making them again! I still want to try them with raisins.

  32. I’m not sure I have ever seen sweet pretzels like this, I always go for lots of salt on mine. But I like the raisins and glaze!

  33. cassie says:

    Hi Katie,
    I was just wondering if I could post your recipes on my blog? I want to give you full credit and everything so let me know!

  34. Wow! I can’t believe I haven’t had this already! Perfect combination! Yum 😉

    <3 Carsla

    Founder & CEO of Connect-the-Cloths
A stylist's, foodie's, & writer's blog in development.

  35. Tori Lorvig says:

    Dearest Katie,
    My name is Tori and I’m a senior at Wilton-Lyndeborough Coop in Wilton, NH. I am making a cookbook for my senior project, and it will include an array of recipes, many of which will be healthy. I love your blog and would be ecstatic to be allowed to use some of your recipes. I will be offering a few copies of my book to friends and family but will not be selling it to the public for profit so I will not be earning money from it. If I have your permission, could I use some of your recipes and give you credit in either the description or the back of the book?

    1. Hi Tori,
      To be honest, I’m not exactly sure what the copyright issues would be with that (in relation to the future cookbook) or how the publisher would feel about it. I guess it would depend on the number of people… How many friends will be receiving the book? And how many recipes from the site will you need?

      1. Tori Lorvig says:

        I’m publishing the book on and will not have it available to the public. I’m guessing there will 20 books made, tops. I’m not sure about how many recipes will be used, maybe 10.

  36. Anonymous says:

    Hi Katie. So I made these today and they were amazing, like seriously. Even my family, who are very picky loved them. I just wanted to take the time and thank you. You don’t know me, but you’ve done a lot for me this past year. Last year I had this idea that I just didn’t look good. I felt not skinny enough, so I started skipping breakfast…and lunch. I would only eat dinner, and at that it would only be 300-400 calories. On top of that I would run. I liked to run, but I knew I was doing it for a lot the wrong reasons. My energy levels were horrific, I would get these crazy mood swings, and it was just horrible. Everyone around me would always tell me how exhausted I looked, and I would laugh and say oh that’s just how I look. Little did they know I was slowly KILLING myself. At the end of the school year there was one day I wasn’t able to go running because it was extremely. Hot. I didn’t go running that day and was nervous the whole day about how I was going to burn off those calories I didn’t burn off. I was seriously having a panic attack. Then out of nowhere it just hit me: you don’t have to run. You don’t have to skip breakfast, or lunch. And you’re NOT fat. After that, I really stopped running and told myself I would go back when I was doing it because I liked it, not because I needed to do it. So I focused on eating healthy. Coming from a family who doesn’t eat so healthy I knew this was going to be hard. But I stuck it out. I started searching for healthy recipes and meals. And I started to eat breakfast and lunch. Slowly, but surely. Then one day I cam across your website. Your recipes amazed me, they were so good! I realized all I had to do was be healthy. It wasn’t about how I looked, it was about health. I’m proud to say I’ve tried all your pancake recipes, (I love pancakes) and many of your other recipes. Also, once in a while I do eat something totally and utterly unhealthy for me, and I’m even preorder to say I never feel guilty. :) Thank you, keep doing what you’re doing. (can’t wait for your cookbook btw, it will be my bible! )

    1. Thank you so much for making them! Not sure if you saw my post about it, but I went through something very similar in terms of overexercising and having no energy, and I’m sorry you had to experience it too. Glad you are taking your health–and your life!–back. :)

  37. Molly says:

    Do you think you could use oat flour in this recipe, or would it change the texture/outcome?