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Gluten-Free Soft Pretzels

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Gluten-Free Soft Pretzels Recipe Gluten-Free Soft Pretzels Recipe

Whether you enjoy softer mall-style or chewier stadium-style pretzels, this recipe is sure to please. Their salty, "alkalized" taste, thick crust, and soft interior crumb are true to the flavors and textures of the pretzels we all know and love.

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At a glance

Prep
Bake
Total
Yield
12 pretzels
Nutrition information

Ingredients

Choose your measure:

Pretzels

Water bath

  • 4 quarts water
  • 1/4 cup baking soda
  • 2 tablespoons granulated sugar

Topping

  • coarse, kosher, or pretzel salt, optional

Instructions

  1. Combine the flour, sugar, yeast, salt, xanthan gum, and baking powder. Add the water, egg, and butter and stir until a firm dough forms, about 4 minutes in a stand mixer fitted with a paddle attachment. If the dough seems dry, add 1 to 2 tablespoons water.
  2. Knead the dough until smooth, then transfer it to a lightly greased bowl. Cover and let rise until almost doubled, 45 to 90 minutes.
  3. Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment. Bring 4 quarts water to a boil in a large pot.
  4. Turn the dough out onto a lightly floured surface. Gently deflate it, and divide it into 12 equal pieces.
  5. Cover the pieces and, one at a time, roll them into 12" to 14" ropes. Shape the ropes into pretzels and place them on the prepared pans.
  6. Add the baking soda and sugar to the boiling water and wait for the foam to subside.
  7. Drop the pretzels one at a time into the water, and boil them for about 5 seconds; they should initially sink, then float to the surface in that time.
  8. Return the pretzels to the pans and sprinkle them with the coarse salt of your choice, if desired.
  9. Bake the pretzels until golden brown and finished to your liking, about 18 to 20 minutes for soft pretzels, 25 minutes for chewier pretzels, and 35 minutes for hard pretzels.
  10. Allow the pretzels to cool on the pans for 10 minutes before serving.
  11. Yield: 12 pretzels.

Nutrition Information

  • Serving Size 1 pretzel (83g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 200
  • Calories from Fat 25
  • Total Fat 3g
  • Saturated Fat 1.5g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 270mg
  • Total Carbohydrate 40g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.