Who could resist these gluten-free soft pretzels? They’re CHEWY, BREADY perfection and easier to make than you’d think!
Serve these pretzels with gluten-free cheese sauce or mustard for a delicious appetizer. (We also love rolling them in cinnamon sugar!)
Make them in advance and freeze to bake up later!
Soft, warm pretzels are such a tasty and nostalgic comfort food. (If you grew up getting Auntie Anne’s or Wetzel’s Pretzels at the mall, you know what I’m talking about!)
These pretzels are just as delicious as the classic soft pretzels you know about love. The gluten-free dough is SO easy to work with and turns out perfectly every time.
Make them in a classic pretzel shape or turn them into gluten free pretzel bites, like I did in this recipe. Dip them in cheese sauce, mustard, or roll them in melted butter and cinnamon sugar.
There’s no wrong way to enjoy these boiled pretzels. They’re the real deal — and trust me when I say they will disappear quickly!
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For more gluten-free bread recipes, try this gluten-free sandwich bread, gluten-free rolls, gluten-free flatbread and gluten-free pizza crust.
You also might like these gluten-free biscuits or gluten-free corn muffins!
For another make-ahead appetizer, try these bacon wrapped dates.
Why You’ll Love this Recipe
- Bready and chewy
- Make them with pretzel salt or cinnamon sugar
- Classic pretzel flavor + texture
- Perfect appetizer (make them in advance and freezer for later!)
Ingredients for You’ll Need
These delicious soft pretzels are made with simple ingredients. Here are a few notes on the key ingredients for the pretzel dough.
- Gluten-free 1:1 baking flour: Use high-quality 1:1 gluten-free baking flour for the best results. I recommend using a flour blend that contains xanthan gum.
- Instant yeast: I like to use highly active, instant yeast for gluten-free baking. This recipe is unique in that boiling the pretzels activates the yeast so you don’t have to let it rise.
- Whole Psyllium husk: It is important to use whole psyllium husks (not psyllium husk powder) to get the right homemade pretzel dough consistency.
- Butter: Adds some richness to the dough! Use dairy-free butter like Earth Balance Buttery Sticks if you prefer.
- Brown sugar: Brown sugar gives these pretzels an irresistible slight sweetness and depth of flavor.
Ingredients for Egg Wash Pretzel Topping
Here’s what you need to make the egg wash (for the top of the pretzels):
- Water: Water and egg combine to make a shiny, beautiful finish to these homemade gluten free pretzels.
- Salt: I like to use coarse kosher salt to give the pretzels a bit of crunchy texture.
- Egg: Egg is applied with a pastry brush to help give the pretzels a shiny finish, and adds fat and flavor.
How to Make Gluten-Free Soft Pretzels
Make the Pretzel Dough
- Preheat the oven to 450F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer, add the gluten-free flour, brown sugar, instant yeast, salt, baking powder and whole psyllium husk. Mix on medium-low speed until evenly combined.
- With the mixer running on low speed, slowly pour in the melted butter and water. Increase the speed to medium-high and mix for 5 minutes.
- NOTE: The dough should look like thick cookie dough. Add another couple tablespoons of flour to the dough if it looks too wet. (Amount of flour can vary based on what brand you use, the weather that day, etc.) You don’t want the dough to be too stiff or the pretzel bites will be dense – but you want it thick enough so you can roll it out. Basically you want to keep the dough as light as possible – but still rollable. So don’t overdo it with adding more flour! Add just enough so you can reasonably work with it.
- Use an oiled spatula to scrape down the sides of the bowl. Form the dough into a ball.
- Transfer the dough to a lightly greased or floured work surface, and divide dough into 6 pieces.
- Roll each chunk of gluten-free pretzel dough into a 1-2 inch thick long rope.
- Cut each strip of dough into 1-2 inch pieces. It doesn’t have to be exact, but try to make the pieces even.
Make the Baking Soda Bath
- Mix the water and baking soda together in a large pot. Bring to a rolling boil.
- Place 8-10 pretzel bites into the boiling water for a quick 10-15 seconds. (Any longer and your pretzels could take on a metallic taste.)
- Let the excess liquid drip off before placing the pretzel bites a couple inches apart on the prepared baking sheets.
- Cut a slit diagonally across each pretzel bite.
Make the Egg Wash & Bake
- Whisk together the egg wash.
- Brush each pretzel bite with the egg wash and sprinkle with coarse salt.
- Bake the pretzel bites for 15-18 minutes until golden brown. Remove from the oven and serve warm. Enjoy these delicious soft pretzels!
Storage Instructions
These gluten-free soft pretzels are best enjoyed the day they’re made, but can be stored in an airtight container at room temperature for up to three days.
MAKE-AHEAD: Follow the recipe through boiling the pretzels. After cutting the slit in each pretzel, place them in a single layer on a parchment-lined plate or small baking sheet. Freeze for a few hours and then transfer to a Ziplock bag and freeze for up to 2 months.
To bake, brush with the egg wash and sprinkle with salt. Add 3-5 minutes to the bake time.
FAQs
No, unfortunately, Auntie Anne’s does not make any gluten-free pretzels. You can check allergens of their products on their website.
Yes, most soft pretzels are made using wheat flour, which contains gluten. However, this recipe is made using gluten-free flour, so these pretzels are safe to eat on a gluten-free diet.
Yes, Trader Joe’s does have gluten-free hard pretzels — but not gluten-free soft pretzels.
Expert Tips & Tricks
- Don’t skip the baking soda bath: It may be tempting to skip the the baking soda bath, but this step helps give this gluten free pretzel recipe a nice, golden-brown color and chewy texture. Don’t skip this step!
- Use whole psyllium husk: Remember that whole psyllium husk is essential to the chewy texture of these pretzels. Psyllium husk powder will not give the same results!
More gluten-free bread recipes
I hope you love this recipe as much as we do! If you try these gluten-free soft pretzels, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Soft Pretzel Bites
Ingredients
For the Pretzel Dough:
- 4 ¼ cups gluten-free 1:1 baking flour 640 grams
- ¼ cup brown sugar 52 grams
- 1 tablespoon instant yeast
- 2 teaspoons salt
- ½ teaspoon baking powder
- ¼ cup whole psyllium husk 30 grams
- 3 tablespoons butter melted (or vegan butter)
- 2 1/2 cups water 600 grams
For the Baking Soda Bath:
- 1/2 cup baking soda 120 grams
- 9 cups water 2,160ml
For the Egg Wash:
- 1 egg
- 1 tablespoon water
- Coarse salt for sprinkling
Instructions
MAKE THE GLUTEN-FREE PRETZEL DOUGH
- In the bowl of a stand mixer, add the gluten-free flour, brown sugar, instant yeast, salt, baking powder and whole psyllium husk. Mix on medium-low speed until evenly combined.
- With the mixer running on low speed, slowly pour in the melted butter and water. Increase the speed to medium-high and mix for 5 minutes.
- NOTE: The dough should look like thick cookie dough. Add another couple tablespoons of flour to the dough if it looks too wet. (Amount of flour can vary based on what brand you use, the weather that day, etc.) You don’t want the dough to be too stiff or the pretzel bites will be dense – but you want it thick enough so you can roll it out. Basically you want to keep the dough as light as possible – but still rollable. So don’t overdo it with adding more flour! Add just enough so you can reasonably work with it.
- Use an oiled spatula to scrape down the sides of the bowl. Form the dough into a ball.
- Transfer the dough to a lightly greased or floured work surface, and cut the dough into 6 pieces.
- Roll each chunk of dough into a 1-2 inch thick strip.
- Cut each strip of dough into 1-2 inch pieces. It doesn’t have to be exact, but try to make the pieces even.
MAKE THE BAKING SODA BATH
- Mix the water and baking soda together in a large pot. Bring to a boil.
- Place 8-10 pretzel bites into the boiling water for a quick 10-15 seconds. (Any longer and your pretzels could take on a metallic taste.)
- Let the excess liquid drip off before placing the pretzel bites a couple inches apart on the prepared baking sheets.
- Cut a slit diagonally across each pretzel bite. (This is the point where you can stop and freeze the pretzel bites for later! See note.)
MAKE THE EGG WASH/BAKE
- Preheat the oven to 450F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk together the egg wash.
- Brush each pretzel bite with the egg wash and sprinkle with coarse salt.
- Bake the pretzel bites for 15-18 minutes until golden brown. Remove from the oven and serve warm. Enjoy!
Notes
- Don’t skip the baking soda bath: It may be tempting to skip the the baking soda bath, but this step helps give this gluten free pretzel recipe a nice, golden-brown color and chewy texture. Don’t skip this step!
- Use whole psyllium husk: Remember that whole psyllium husk is essential to the chewy texture of these pretzels. Psyllium husk powder will not give the same results!
- Gluten-free 1:1 baking flour: Use high-quality 1:1 gluten-free baking flour for the best results. I recommend using a flour blend that contains xanthan gum.
- Instant yeast: I like to use highly active, instant yeast for gluten-free baking. Unlike traditional bread doughs, gluten-free dough only needs one rise.
- Follow the recipe through boiling the pretzels. After cutting the slit in each pretzel, place them in a single layer on a parchment-lined plate or small baking sheet. Freeze for a few hours and then transfer to a Ziplock bag and freeze for up to 2 months. To bake, brush with the egg wash and sprinkle with salt. Add 3-5 minutes to the bake time.
Thank you so much for this recipe! You would never believe these were gluten free!
These gluten-free soft pretzel bites are so good and really easy to make. They turn out so well and are perfect for someone that can’t have gluten but is craving soft pretzels.
These turned out so good! Paired so well with cheese sauce. A great recipe.
I’m allergic to psyllium any alternate additives for dough lightness?? Maybe coconut??
Unfortunately there isn’t anything quite like psyllium!
Is there a substitute for whole psyllium husks? How does psyllium husk powder change the outcome?
You can use half the amount of psyllium husk powder. However the pretzels won’t be as fluffy and some brands of psyllium husk powder can make the dough look slightly purplish.
I’m confused on the psyllium husk powder. On ingredient list you call for it but in your article you say not to use powder be sure to use whole psyllium husk ?
Oh no! Thanks for catching that! Whole psyllium husk is what you want to use. I hope this helps! Glad you mentioned it 🙂