An easy recipe for gluten-free soft pretzels.This gluten-free soft pretzel recipe is made with instant yeast for a fluffy rise and dark brown sugar for a rich taste. A gluten-free take on the classic snack, the pretzels are perfect for game day and beyond.
3cupsall-purpose gluten-free flour blend with xanthan gumSpooned and leveled. Make sure to use a brand of gluten-free flour recommended for yeast baking.
2tablespoonsdark brown sugar
2teaspoonsinstant yeast
1teaspoonbaking powder
1teaspoonsalt
1cupwarm waterabout 100°F
1largeeggroom temperature
1tablespoonunsalted butterroom temperature, you can also substitute dairy-free butter
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!”