Gluten-Free Soft Pretzels
Updated
I’ll never feel left out on game day again with this gluten-free soft pretzels recipe. I made the dough with instant yeast for a fluffy rise and dark brown sugar for a rich taste. This gluten-free take on a classic snack is so chewy and delicious with a wonderful malty flavor that I can’t get enough of!
Gluten-Free Soft Pretzels Recipe
I made these gluten-free soft pretzels with a few simple baking ingredients to recreate the same taste and texture of traditional soft pretzels. I dipped the dough is dipped in a bath of boiling water mixed with baking soda and honey to create its signature dark and chewy crust and baked them in the oven to fluffy perfection.
Gluten-Free Baking Tips
- Gluten-free dough is generally stickier than regular dough. If it’s too sticky to handle, lightly oil your hands instead of adding more flour to keep the texture right.
- The baking soda bath is crucial for that classic pretzel texture and taste. Don’t skip this step!
- Honey in the boiling water is another essential ingredient. It adds a subtle sweetness and helps in achieving a nice golden brown color.
- Check if your yeast is active and not expired. Expired yeast can prevent your dough from rising.
Gluten-Free Soft Pretzels
Ingredients
For the Dough
- 3 cups all-purpose gluten-free flour blend with xanthan gum, Spooned and leveled. Make sure to use a brand of gluten-free flour recommended for yeast baking.
- 2 tablespoons dark brown sugar
- 2 teaspoons instant yeast
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup warm water, about 100°F (38°C)
- 1 large egg, room temperature
- 1 tablespoon unsalted butter, room temperature, you can also substitute dairy-free butter
For the Baking Soda Bath
- 2 quarts water
- ¼ cup baking soda
- 1 tablespoon honey*
For Baking
- Coarse sea salt, for sprinkling
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, brown sugar, yeast, baking powder, salt, water, egg, and butter. If using a stand mixer, use a dough hook attachment and knead on a medium-high speed until the dough becomes smooth and slightly sticky.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (the ideal temperature is between 75°F to 78°F / 24-26°C) until it doubles in size, about 1 hour. Gluten-free doughs can take longer to rise. Be patient and give it enough time to double in size.
- Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
- Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and roll each piece into a 9-inch long rope.
- To shape the pretzels, make a U-shape with the rope, twist the ends together twice, and fold them down, pressing them into the bottom of the U to create a pretzel shape.
- Prepare the baking soda bath by bringing the water to a boil and adding the baking soda and honey.
- Boil each pretzel in the baking soda bath for 10 to 15 seconds, then place them on the prepared baking sheet.
- Sprinkle the pretzels with coarse sea salt.
- Bake for 15 to 18 minutes or until golden brown. Allow the pretzels to cool on the baking sheet for at least 10 minutes before serving.
Notes
- You can use alternatives like honey, maple syrup, or a granulated sugar substitute. Keep in mind that each sweetener may slightly alter the flavor.
- We recommend Pillsbury Gluten-Free or Better Batter gluten-free flour. Not all brands of gluten-free flour are recommended for yeast baking. Make sure to use a brand of gluten-free flour that is recommended for yeast baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Soft Pretzels Step by Step
Gather all your ingredients.
Whisk ingredients together: In a large mixing bowl, whisk together 3 cups of gluten-free all-purpose flour with xanthan gum, 2 tablespoons of dark brown sugar, 2 teaspoons of instant yeast, 1 teaspoon of baking powder, 1 teaspoon of salt, 1 cup of warm water, 1 large room-temperature egg, and 1 tablespoon of room-temperature unsalted butter. If using a stand mixer, use a dough hook attachment and knead on a medium-high speed until the dough becomes smooth and slightly sticky.
Let dough rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (the ideal temperature is between 75°F to 78°F) until it doubles in size, about 1 hour. Gluten-free doughs can take longer to rise. Be patient and give it enough time to double in size.
Preheat oven: Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside. Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and roll each piece into a 9-inch long rope.
Shape pretzels: To shape the pretzels, make a U-shape with the rope, twist the ends together twice, and fold them down, pressing them into the bottom of the U to create a pretzel shape.
Prepare the baking soda bath by bringing 2 quarts of water to a boil and adding ¼ cup of baking soda and 1 tablespoon of honey.
Boil each pretzel in the baking soda bath for 10 to 15 seconds, then place them on the prepared baking sheet.
Sprinkle with salt: Sprinkle the pretzels with coarse sea salt.
Bake pretzels: Bake for 15 to 18 minutes or until golden brown. Allow the pretzels to cool on the baking sheet for at least 10 minutes before serving.
Variations
Shapes: You can shape the gluten-free dough into bites, rolls, or pretzel twists.
Toppings: Feel free to experiment with sesame seeds, poppy seeds, garlic powder, or even cinnamon sugar for a sweet version.
Storage Instructions
These are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. You can also freeze them in freezer bags for up to 3 months.
Serving Suggestions
I love serving soft pretzels warm with dips like vegan queso, mustard, and beer cheese—especially on game day when snacks are a must. For casual get-togethers, I’ll slice them into bite-sized pieces and pile them on a platter with small bowls of dip. If I’m hosting, I sometimes set up a mini pretzel bar with different sauces and toppings or hang whole pretzels on a stand for a fun presentation. They also go great with a cold beer, a cheese board, or a cozy bowl of soup. To keep them warm, I wrap them in a clean kitchen towel or pop them in a low oven until it’s time to serve.
These turned out a beautiful, golden brown. I was missing the hard, chewy crust though. I couldn’t believe how soft and fluffy they were. My kids devoured them. I used King Arthur’s GF Bread Flour as it was all I had on hand. I made pretzel bites and did half salted and half with cinnamon sugar. I think I’ll try again with a different flour to see how they turn out. Overall, a good bite!
We need a little more practice rolling them into pretzels but they taste AMAZING!!
Thank you so much!! 😋
Made these into balls and they were absolutely amazing.
Could I make the dough and freeze it before the rise? I would then thaw and let rise one hour before shaping. Would that work well with gluten free flour?
That should be okay!
Would the recipe work if they were shaped into balls instead of pretzel shapes? My family loves when I make them and I always do a double batch because 12 isn’t enough for us, but shaping all of them is a huge time commitment!
Thank you!
Hi Maggie, yes, feel free to shape them into bites or rolls!
Delicious! I love when a recipe comes out perfectly the first time making it!! We baked these for a Valentine’s Day party and made the dough into heart shapes as well. I used Namaste gluten free flour, and replaced the egg with 1T of vinegar. Wish I could share a picture- they look as good as they taste! Thank you for the recipe!!
Is it possible to reduce recipe to half? Just use one small egg? It’s just me 12 would be a lot. I’m very new at no gluten food, but they sound great!
Hi Cheryl, that should work out!
For the baking soda bath – the 2 quarts of water – what measurement are you using? In Canada we don’t use quarts and if we do it’s different than the American quart so not sure what the amount is for sure seeing as you are in the UK…. What ml are you using?
Thank you
Hi Sherry, 2 quarts is equal to 1893 ml!
Made these with king author gluten free flour and they came out amazing and not dense at all!
I’m surprised you can even accomplish these with no gluten but they came out great. Not as good as ones with gluten but that is to be expected. Good job.
I made these with my nieces. We chose the recipe because it was all common ingredients we already had. We loved them! We will definitely make them again!