Ingredients
Scale
- 1 cup warm milk (or water), 105–115°F
- 1 tablespoon sugar
- 3 cups gluten-free all-purpose flour blend (with xanthan gum included, or add 1 tsp)
- 1 teaspoon salt
- 2 tablespoons melted butter
- 8 cups water
- 3/4 cup baking soda
- 1 egg (for wash)
- Coarse salt (for sprinkling)
Instructions
- Proof yeast in warm milk with sugar until foamy, about 5–10 minutes.
- Mix gluten-free flour, salt, and melted butter; combine with yeast mixture to form dough.
- Let the dough rise in a warm spot for 30–45 minutes until puffy.
- Divide dough into 8 pieces, roll each into ropes, and shape into pretzels.
- Dip each shaped pretzel in simmering water with baking soda for 20–30 seconds.
- Transfer to a parchment-lined sheet, brush with egg wash, and sprinkle with coarse salt.
- Bake at 425°F for 12–16 minutes until deep golden.
Notes
For best results, chill the dough for 20–30 minutes before shaping to make it easier to handle. Store cooled pretzels in an airtight container for up to 48 hours.
- Prep Time: 30
- Cook Time: 16
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 pretzel
- Calories: 270
- Sugar: 1g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg