Gluten-Free Soft Pretzels Recipe

A gluten-free flour blend with xanthan gum holds the dough together well enough to shape into ropes without tearing, and a brief baking soda water bath before baking is what gives the crust its deep mahogany color and classic tangy pretzel flavor, since without it the loaves would bake up pale and bread-like instead.

Prep

50 min

Cook

15 min

Total

65 min

Servings

8

Ingredients

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Instructions

1. 1In a large bowl or stand mixer bowl, stir the warm water, yeast, and sugar together and let sit for 5-10 minutes, until foamy on top.
2. 2Add the gluten-free flour blend, salt, and melted butter to the yeast mixture. Mix on low speed with a dough hook (or stir vigorously by hand) for 3-4 minutes, until you get a soft, slightly sticky dough that holds together; it will not be smooth and elastic like wheat dough.
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3. 3Cover the bowl with plastic wrap and set in a warm spot for 30-35 minutes, until noticeably puffed (gluten-free dough won't double in size the way wheat dough does).
4. 4Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
5. 5Bring 10 cups of water to a boil in a large pot and whisk in the baking soda; it will fizz up, so add it slowly.
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6. 6Turn the dough out onto a lightly floured (gluten-free flour) surface and divide into 8 equal pieces. Roll each piece into a rope about 20 inches long, working slowly since gluten-free dough tears more easily than wheat dough.
7. 7Shape each rope into a pretzel by forming a U, crossing the ends over each other twice, then folding the twisted ends down onto the bottom curve of the U.
8. 8Using a slotted spatula, lower each pretzel into the simmering baking soda water for 20-30 seconds per side, then let excess water drip off before transferring to the prepared baking sheets.
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9. 9Brush each pretzel with the beaten egg and sprinkle generously with coarse pretzel salt.
10. 10Bake for 12-15 minutes, until deep golden brown. Cool on a wire rack for at least 5 minutes before eating.

Tips & variations

• Choose a gluten-free flour blend that already contains xanthan gum; if using one without it, add 1 teaspoon of xanthan gum to the dry ingredients.
• For cinnamon-sugar pretzels, skip the pretzel salt topping and toss the warm baked pretzels in a mix of melted butter, cinnamon, and sugar right after they come out of the oven.
• Roll ropes on a very lightly floured surface; too much extra flour worked into a gluten-free dough makes it crack when shaped.
• For pretzel bites instead of full pretzels, cut each rope into 1-inch pieces before the baking soda bath and reduce the bake time to 9-10 minutes.

Storage & reheating

Store cooled pretzels in an airtight container at room temperature for up to 2 days. To refresh, warm in a 350°F (175°C) oven for 5 minutes. Freeze fully cooled pretzels in a single layer, then transfer to a freezer bag for up to 2 months; reheat straight from frozen at 350°F (175°C) for 8-10 minutes.

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