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Homemade Glazin Raisin Pretzels

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

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Published on November 14, 2013

Meet Katie

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  1. 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.

  2. 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.

      • 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. 😛

  3. 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. 🙂

  4. 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! (:

  5. Lisa @bitesforbabies says

    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!

  6. Claire Elizabeth says

    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! 🙂

  7. 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!

  8. 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…

  9. 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 🙂

    • 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 🙂

    • 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?)

      • 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 🙂

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