Gluten Free Soft Pretzels Recipe

Soft, chewy pretzels are one of my favorite weekend baking projects — and yes, you can get that same golden crust and pillow-y inside using gluten-free flour. I’ve tested this gluten-free soft pretzels recipe several times to balance texture and flavor, and the result is reliably tender with a satisfying chew. These are approachable for home bakers and taste great fresh from the oven.

Why Make This Recipe

• They deliver that classic pretzel taste and chewy texture without gluten, perfect for celiac-friendly gatherings.
• The dough comes together quickly using a stand mixer or even a sturdy bowl and paddle, so it’s convenient on busy days.
• You can customize toppings — coarse salt, sesame seeds, or cinnamon sugar — to suit savory or sweet cravings.
• It’s a crowd-pleaser for game day, school lunches, or an easy party appetizer.
• Personal insight: I love this recipe because the baking soda bath gives an authentic pretzel crust even when working with gluten-free flours, and the results improved dramatically after I started chilling the dough briefly before shaping.
  Find more ideas in my collection of gluten-free bread recipes.

Recipe Overview

• Prep time: 30 minutes (plus 45–60 minutes rising)
• Cook time: 12–16 minutes (per batch)
• Total time: ~1 hour 30 minutes (with proofing)
• Servings: 8 medium pretzels
• Difficulty: Medium — shaping takes a little practice but the steps are straightforward
• Method: Yeast dough is mixed, proofed, shaped, briefly boiled in a baking soda bath, then baked until deep golden.

My Experience Making This Recipe

I tested this recipe across different gluten-free blends and learned that blends with a mix of rice flour and starch (tapioca or potato) give the best chew. Early attempts were too crumbly until I added a small amount of xanthan gum and chilled the dough briefly — that change made shaping and texture much better.

How to Make Gluten Free Soft Pretzels Recipe

Start by proofing yeast in 1 cup of warm milk (or water) at 105–115°F with 1 tablespoon sugar until foamy, about 5–10 minutes. Mix 3 cups gluten-free all-purpose flour blend (with xanthan gum included, or add 1 tsp), 1 teaspoon salt, and 2 tablespoons melted butter; combine with the yeast mixture to form a soft, slightly sticky dough. Let it rise in a warm spot 30–45 minutes until a bit puffy, then divide into 8 pieces, roll each into ropes, and shape into pretzels. Briefly dip each shaped pretzel for 20–30 seconds in a simmering bath of 8 cups water and 3/4 cup baking soda, transfer to a parchment-lined sheet, brush with egg wash, sprinkle coarse salt, and bake at 425°F for 12–16 minutes until deep golden.

Expert Tips for Success

• Use a reliable gluten-free blend that lists rice flour and starches; blends formulated for yeast baking work best. If your blend lacks xanthan gum, add 1 teaspoon per 3 cups of flour.
• Warm liquids should be 105–115°F to activate yeast without killing it — use an instant-read thermometer to be precise.
• Chill the dough 20–30 minutes before shaping to firm it up; gluten-free doughs are stickier and easier to handle when cold.
• Don’t skip the baking soda bath — it’s essential for that mahogany crust and authentic pretzel flavor. Use a large pot and keep the water at a low simmer, not a rolling boil.
• For even browning, rotate pans halfway through baking and use an oven thermometer to confirm your oven is at 425°F.

How to Serve Gluten Free Soft Pretzels Recipe

• Serve warm with classic yellow mustard, grainy deli mustard, or a creamy beer-cheese dip for a game-day favorite.
• Sweet option: brush with melted butter and toss in cinnamon sugar for a dessert-style pretzel.
• Cut into pieces and serve alongside a charcuterie board with cheeses and pickles for a casual party.
• Presentation tip: serve on a wooden board with small bowls of dipping sauces and sprinkle flaky sea salt for visual appeal.

Storage and Reheating Guide

Store cooled pretzels in an airtight container or resealable bag at room temperature for up to 48 hours to maintain softness. For longer storage, freeze baked pretzels wrapped tightly in plastic and placed in a freezer bag for up to 1 month. To reheat, thaw at room temperature for 30 minutes, then warm in a 350°F oven for 6–8 minutes or microwave for 20–30 seconds (microwave will soften crust). You can also freeze shaped, unbaked pretzels on a tray, then transfer to a bag; bake from frozen, adding 4–6 minutes to the baking time.

Recipe Variations

• Dairy-free: swap milk and butter for unsweetened almond milk (or other non-dairy milk) and olive oil or coconut oil melted.
• Egg-free: skip the egg wash and brush with a mix of olive oil and a little non-dairy milk, or use aquafaba (chickpea liquid) for shine.
• Whole-grain GF: use a blend that incorporates sorghum or buckwheat flour for more fiber — add a touch more starch (tapioca) if the dough feels heavy.
• Flavor twists: add garlic powder and parmesan before baking, or top with everything bagel seasoning for a savory punch.

Nutritional Highlights

• These pretzels provide a source of quick energy from starches; using whole-grain gluten-free flours increases fiber and micronutrients.
• Gluten-free does not automatically mean lower calorie — portion control matters; one medium pretzel is typically a moderate serving.
• Allergen note: recipe commonly contains dairy, egg, and may contain soy depending on your flour blend. Always check labels if you have allergies.

Troubleshooting Common Issues

• Dough too sticky to shape: chill the dough 20–30 minutes and lightly oil your hands rather than adding large amounts of extra flour, which can make pretzels dry.
• Pretzels are pale after baking: your oven may be low, or the baking soda bath was too weak. Ensure the oven is 425°F and don’t skimp on the 3/4 cup baking soda in 8 cups water bath.
• Dense, gummy interior: the dough may have been overworked or under-proofed; allow a proper 30–45 minute rise and handle the dough gently.

Frequently Asked Questions

Q: Can I use active dry yeast or instant yeast?
A: Yes. For active dry yeast, proof in warm liquid (105–115°F) with sugar. For instant yeast, you can mix it directly into the dry ingredients and shorten proofing slightly. Either works as long as the yeast is fresh and foamy when proofed.

Q: Can I make the dough ahead and refrigerate overnight?
A: Yes — place dough in an oiled bowl, cover tightly, and refrigerate up to 24 hours. Chilled dough often develops better flavor; bring it to room temperature for 20–30 minutes before shaping.

Q: How do I get a glossy, dark brown crust without adding extra sugar?
A: The baking soda bath, followed by an egg wash, gives that signature gloss and color. Make sure the water is at a gentle simmer and use the full baking soda amount (about 3/4 cup in 8 cups water).

Q: Can I make mini pretzels and does baking time change?
A: Yes—shape smaller ropes for mini pretzels and reduce baking time to about 8–10 minutes, watching closely for deep golden color.

Conclusion

If you want more tested gluten-free soft pretzel recipes and variations, check these helpful resources: Easy Gluten Free Soft Pretzels – The Loopy Whisk, Gluten Free Soft Pretzels | Auntie Ann’s Style, Better-than-Mall Gluten Free Soft Pretzels | Snixy Kitchen, Easy Gluten-Free Soft Pretzels Recipe | healthyGFfamily.com, and Gluten-Free Soft Pretzels Recipe | King Arthur Baking. These guides offer helpful tweaks and photos if you want to explore more techniques.

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