With these tasty and easy Gluten Free Soft Pretzels you’ll never wish for a store-bought pretzel again. These are the real thing, and reminiscent of the Auntie Anne mall favorites you loved! You can even make these into pretzel bites for little dippers. These are the perfect game day appetizer or holiday savory snack.
As a teenager and even in college, every time I went shopping with my mom, we would buy a soft pretzel with all the delicious toppings. That would be our lunch, and we loved it! Then celiac struck and neither of us were able to enjoy our favorite lunch-time snack on a Saturday shopping trip. Turns out, soft pretzels are a delight to make at home. Now I love making these pretzels before my mom and I go out together.
Why I Love These Pretzels:
- Gluten free – Soft pretzels like so many other bread-like recipes can be difficult to find. So, I had to create this pretzel recipe, and I’ve never regretted it. Just like this gluten-free sourdough bread. Most of this time, these recipes are even better homemade! I know you know what I mean.
- Soft – Soft pretzels are such an amazing snack, and one of my all-time favorites. As much as I love those little, crunchy pretzels, there’s something about a big, soft pretzel that makes my heart so happy. Me and my family simply can’t get enough.
- Dip – I love foods I can dip. Maybe it’s the fun of it that makes me feel like a kid again, or the simple fact that I love to switch up flavors with a dressing, I’m not sure. But, one thing’s for sure: you have to try these pretzels with this spicy white queso. And if you’re not into dairy, then try some honey mustard which also goes greta with our extra crispy gluten free onion rings!
Need more recipes with pretzels? Here are a few with crunchy mini pretzels I don’t want you to miss out on: pretzel bar & party, mini cheeseballs, Chinese noodle casserole, gluten-free charcuterie board, and protein balls (gluten free)
How to Make Soft Pretzels:
Preheat the oven to 200°C (400°F)
Mix: In a mixing bowl, mix the flour with the instant yeast, the sugar, and the salt. In a separate bowl mix all the wet ingredients: the egg, the melted butter, beer, and warm water.
Combine: Pour the wet ingredients into the dry ingredients and either with a mixer or your hands, mix well to incorporate all the ingredients. You should get a dough that is not too wet or sticky but also not too try or crumbly. If it is too wet add a bit more flour, if it is too crumbly and dry add more warm water.
Proof: Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to nearly double its size. Spray the top of the dough very lightly with cooking oil spray. Then cover the bowl very tightly with an oiled piece of plastic wrap or the oiled top of your proofing bucket. Place it somewhere warm and let it rise for about an hour.
Divide: When the dough is ready, line rimmed baking sheets with unbleached parchment paper and set them aside. Divide dough into 6 equal pieces and roll each into a ball. Working with one piece of dough at a time, roll into a thin rope about 12 inches long, pressing down and out with your palms, and sprinkling lightly with flour to prevent sticking.
Shape: Make a U shape with each rope of dough, holding the ends. Cross the ends over each other, pinching ends onto the bottom of the dough into a traditional pretzel shape.
Boil: In a large pot, make the baking soda bath by dissolving the baking soda and salt in approximately 6 cups of water, and bringing it to a rolling boil over medium-high heat. Then place pretzels—one at a time—into the boiling cooking water. Cook for 30 seconds each. Using a slotted spoon, remove pretzels , allowing any excess water to drip back into the pot before transferring to the prepared baking sheet.
Brush: Once all pretzels have been boiled, brush the tops of each with egg wash.
Bake: Place the baking sheet in the center of the preheated oven and bake until golden brown all over (about 15-18 minutes).
Cool: Allow pretzels to cool on the baking sheet for 5 minutes before serving.
Serve with your favorite dipping sauce!
Make Ahead, Freezing, Reheating Instructions:
Make ahead: I recommend making the full recipe and storing until you’re ready to eat. If you can wait that long!
Freezing: You can freeze the finished pretzels in an airtight container for up to three months.
Reheating: Simply let the pretzels thaw on the counter until soft again. If you want that fresh warm taste, you can pop them into the microwave for about 10-15 seconds to get that.
Recipe Variations:
- Topping – After baking, brush with a bit of melted butter and top with cinnamon and sugar or parmesan cheese.
- Pretzel bites – Follow the same instructions but when it is time to roll them into pretzel shapes, roll them into long ropes and cut into bites.
- Dip – I love using a number of dips with this recipe. Melty cheese sauce is always delicious with the traditional salted pretzel. If you chose to use a cinnamon and sugar topping, dipping in chocolate sauce is scrumptious! And never forget about classic mustard.
More Delicious Gluten Free Recipes:
- Gluten-free biscuits
- Gluten-free crescent rolls
- Gluten-free garlic bread
- Gluten-free blackberry muffins
- Gluten-free croutons
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Easy Gluten Free Soft Pretzels (Bites Option Too)
Ingredients
- 2 1/2 cup Gluten free all purpose flour
- 1 tbsp Instant yeast
- 2 tbsp Sugar
- 1/2 tsp Salt
- 50 g Butter melted
- 1 Egg
- 220 ml (1 cup) Gluten-free beer
- 110 ml (1/2 cup) Warm water
Bath for Boiling
- 6 cup Water
- 1 tbsp Baking Soda
- 1 tsp Salt
- 1 Egg for egg wash
Instructions
- Preheat the oven to 200°C (400°F)
- In a mixing bowl, mix the flour with the instant yeast,the sugar and the salt. In a separatebowl mix all the wet ingredients. The egg, with the melted butter, beer and warm water.
- Pour the wet ingredients to the dry ingredients and either with a mixer or your hands, mixwell to incorporate all the ingredients. You should get a dough that is not too wet or sticky but also not too try or crumbly. If it is too wet add a bit more flour, If it is too crumbly and dry add more warm water.
- Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to nearly double its size. Spray the top of the dough very lightly with cooking oil spray. Cover the bowl very tightly with an oiled piece of plastic wrap or the oiled top of your proofing bucket. Place it somewhere warm and let it rise for about an hour.
- When the dough is ready, line rimmed baking sheets with unbleached parchment paper and set them aside. Divide dough into 6 equal pieces and roll each into a ball. Working with one piece of dough at a time, roll into a thin rope about 12 inches long, pressing down and out with your palms and sprinkling lightly with flour to prevent sticking.
- Make a U shape with each rope of dough, holding the ends. Cross the ends over each other, pinching ends onto the bottom of the dough.
- In a large pot, make the baking soda bath by dissolving the baking soda and salt in approximately 6 cups of water, and bringing it to a rolling boil over medium-high heat. Place pretzels–one at a time–into the boiling cooking water. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to the prepared baking sheet.
- Once all pretzels have been boiled, brush the tops of each with egg wash.
- Place the baking sheet in the center of the preheated oven. Bake until golden brown allover (about 15-18 minutes).
- Allow pretzels to cool on the baking sheet for 5 minutes before serving.
- Serve with a dipping sauce of choice.
Molly Kinne says
Unfortunately the dough fell a part during the transfer process to the bath etc. i ended up just cutting up the rest to make bites. They have the flavor and consistency of a soft pretzel just couldn’t get it to hold up. Any suggestions?
Chandice says
Hi Molly, I am so sorry to hear this, did you follow the recipe exactly with the flour indicated?
Marian says
Any ideas of what to replace the GF beer with? Currently doing no alcohol
Chandice says
Gluten free non-alcoholic beer works great!
Chandice Probst says
These soft NYC pretzels are the real deal! So delicious and easy to make as well.
Sara says
Would Bob’s Red Mill 1:1 flour work? I can’t get the KA flour. Also, what type of gluten free beer are you using?
Chandice says
I would say it would be the next best gf 1:1 flour to use. Any gluten free beer works great!