Soft pretzels were one of those things I really missed when I started eating gluten free. Store bought options never quite hit the mark, so I decided to figure out how to make them at home.

These gluten free soft pretzels are everything you want them to be. Soft and chewy on the inside, golden and slightly crispy on the outside, with that classic salty pretzel flavor.

The process is easier than you might think. You make a simple dough, let it rise, shape it into pretzels, and give them a quick dip in boiling water with baking soda. That step is what makes them taste and look like real pretzels.

From start to finish, this recipe takes about an hour and makes 6 good sized pretzels. They’re best served warm with melted butter brushed right on top.

Whether you’re snacking at home or bringing these to a gathering, nobody will guess they’re gluten free. They’re just that good.

Why You’ll Love This Recipe

Finally, Gluten Free Pretzels That Are Actually Soft – If you have tried gluten free pretzels before and they turned out hard or crumbly, this recipe is different. The combination of xanthan gum and the baking soda bath gives these pretzels that soft, chewy texture you have been missing.

Perfect for Dipping – These soft pretzels are just begging to be dunked into mustard, warm cheese dip, or even chocolate sauce if you have a sweet tooth. The slightly salty, chewy pretzel is the perfect vehicle for whatever dip you are in the mood for.

The Baking Soda Bath Is the Secret – That quick dip in boiling water with baking soda is what gives these pretzels their signature chewy crust and deep golden color. It is the same technique used in traditional pretzel shops, and it works beautifully with gluten free dough too.

Ingredients

1 cup Warm Water (110F)
2 1/4 tsp Active Dry Yeast
1 tbsp Granulated Sugar
2 3/4 cups Gluten Free 1-to-1 Baking Flour
1 tsp Xanthan Gum
1 tsp Salt
2 tbsp Unsalted Butter, melted
1 large Egg, beaten

For the Bath

6 cups Water
1/4 cup Baking Soda

For the Topping

2 tbsp Unsalted Butter, melted
Coarse Sea Salt

How to Make

Step 1

Combine warm water, yeast, and sugar in a bowl. Let sit 5 minutes until foamy. Add gluten free flour, xanthan gum, salt, and melted butter. Mix until a soft dough forms, then knead gently on a floured surface for 2 minutes. Cover and let rise in a warm spot for 45 minutes.

Step 2

Preheat oven to 425F and line a baking sheet with parchment paper. Divide dough into 6 equal pieces. Roll each piece into a 16-inch rope and twist into a pretzel shape, pressing the ends firmly to seal.

Step 3

Bring 6 cups of water and baking soda to a rolling boil. Carefully lower each pretzel into the boiling water for 30 seconds per side, then transfer to the prepared baking sheet.

Step 4

Brush each pretzel with beaten egg and sprinkle generously with coarse sea salt.

Step 5

Bake for 14 to 16 minutes until deep golden brown. Remove from oven and immediately brush with melted butter. Serve warm with mustard or cheese dip.

Helpful Tips

Check Your Water Temperature

The water needs to be around 110F for the yeast to activate properly. If you don’t have a thermometer, it should feel warm on the inside of your wrist but not hot enough to be uncomfortable.

If the water is too hot, it will kill the yeast and your dough won’t rise at all. If it’s too cool, the yeast will just sit there and do nothing.

This is one of the most important steps in the whole recipe, so take a few extra seconds to get it right before you add anything to the bowl.

Make Sure Your Yeast Is Actually Active

After you mix the warm water, yeast, and sugar together, wait the full 5 minutes before moving on. You’re looking for the mixture to get foamy and bubbly on top, almost like a thin layer of foam on a drink.

If nothing happens after 5 minutes and the surface is still flat and quiet, your yeast is probably expired or the water temperature was off. Don’t keep going with dead yeast because your pretzels will come out flat and dense.

Just toss it, grab fresh yeast, and start this step over. It’s better to lose 5 minutes now than waste all your ingredients.

Go Easy When Kneading

Gluten free dough is not like regular dough. You only need to knead it for about 2 minutes, just enough to bring everything together into a smooth ball. Don’t try to work it the way you would with wheat dough.

Over-kneading gluten free dough makes it gummy and hard to shape. It can also make your pretzels tough and chewy in a bad way instead of soft and pillowy.

If the dough feels sticky while you’re kneading, dust your hands and the surface with a little extra gluten free flour. A little stickiness is normal though, so don’t go overboard adding flour or the pretzels will turn out dry.

Frequently Asked Questions

Can I skip the xanthan gum?

Xanthan gum acts as a binder that replaces the stretchy quality gluten normally provides. Without it, your dough will be much harder to roll into ropes and shape, and the pretzels may crumble apart.

If your gluten free flour blend already includes xanthan gum in its ingredients, then you can skip the extra teaspoon. Otherwise, it’s really important to keep it in this recipe.