Gluten free Soft Pretzels

by Lyndall Kriedemann
These gluten-free pretzels are soft, chewy, and delicious with a wonderful malty flavor that'll keep you coming back for more!

Ingredients 

For the Dough

  • 3 cups Glutagon 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

  •  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 220°C. 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. 
  • 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.

Nutrition

Serving: 1pretzel Calories: 135kcal, Carbohydrates: 26g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 18mg, Sodium: 936mg, Potassium: 30mg, Fiber: 4g, Sugar: 4g, Vitamin A: 52IU, Vitamin C: 0.01mg, Calcium: 49mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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