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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.
Ingredients
- All-Purpose Gluten-Free Flour with Xanthan Gum: We recommend Pillsbury Gluten-Free or Better Batter gluten-free flour. Not all brands of gluten-free flour are recommended for yeast baking.
- Dark Brown Sugar: Adds rich sweetness to the dough. You can use alternatives like honey, maple syrup, or a granulated sugar substitute. Keep in mind that each sweetener may slightly alter the flavor.
- Instant Yeast: Helps the dough rise.
- Baking Powder: Gives the gluten-free flour blend an extra kick for a classic rise.
- Salt: You’ll need regular salt for the dough and coarse sea salt for sprinkling on top.
- Warm Water: Hydrates the dough.
- Egg: Adds richness and moisture to the dough.
- Unsalted Butter: Helps enrich the dough. Dairy-free butter can be used as an alternative.
- Baking Soda: Creates that classic chewy crust and deep golden color.
- Honey: Adds a touch of sweetness and color to the dough.
Tips and Notes
- 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.
- Gluten-free doughs can take longer to rise. Be patient and give it enough time to double in size.
- 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.
My Dough Didn’t Rise—What Went Wrong?
Check if your yeast is active and not expired. Also, ensure that the rising environment is warm enough. The ideal temperature is between 75°F to 78°F.
Can I Make Other Shapes?
Absolutely! Feel free to shape the gluten-free dough into bites, rolls, or pretzel twists.
Can I Add Other Toppings?
Absolutely! Feel free to experiment with sesame seeds, poppy seeds, garlic powder, or even cinnamon sugar for a sweet version.
Storage Instructions
These gluten-free soft pretzels 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.
More Gluten-Free Bread Recipes to Try!
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
- 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 until it doubles in size, about 1 hour.
- 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.
- 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
- Make sure to use a brand of gluten-free flour that is recommended for yeast baking. We recommend Pillsbury gluten-free or Better Batter for yeast baking.
- 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.
- Gluten-free doughs can take longer to rise. Be patient and give it enough time to double in size.
- 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.
- To store: Gluten-free soft pretzels can be stored in an airtight container at room temperature for up to 2 days.
- To freeze: Tightly wrap the gluten-free soft pretzels in plastic wrap and place them in a freezer bag for up to 3 months.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Soft Pretzels Step-by-Step
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.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.
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.
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 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.
Just made these today. I used Pam’s one to one, which I noticed after they were baked does not have xanthan gum. I was really worried about dough because mine was pretty dry. After it rose, it was like working with play dough, but they came out nice and tasty. I love your recipes because they are simple. Thank you!