Ingredients
Scale
- 2 cups gluten-free flour blend
- 1–2 tbsp psyllium husk or 1 tsp xanthan gum
- 1 packet instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 cup warm water (110°F / 43°C)
- 2 tbsp butter or oil
- 4 cups water (for baking soda bath)
- 2/3 cup baking soda
- 1 egg (for wash)
- Coarse sea salt (for sprinkling)
Instructions
- Mix gluten-free flour blend with psyllium husk (or xanthan gum), yeast, sugar, and salt.
- Add warm water and butter or oil to form a soft, slightly tacky dough.
- Let dough rise for 30–45 minutes until slightly puffy.
- Divide dough and roll into ropes, twisting into pretzel shapes.
- Bring 4 cups of water to a simmer, add baking soda, and dip pretzels for 20-30 seconds.
- Brush pretzels with egg wash and sprinkle with coarse salt.
- Bake at 425°F (218°C) for 12–15 minutes until golden brown.
Notes
Dust hands with tapioca starch while shaping to prevent sticking and ensure the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 pretzel
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg