Gluten-Free Peanut Butter Stuffed Pretzels
Indulge in the perfect harmony of sweet and savory with these Gluten-Free Peanut Butter Stuffed Pretzels—an irresistible twist on a classic snack! This recipe pairs soft, golden-brown, gluten-free pretzel dough with creamy, rich peanut butter filling for a mouthwatering treat that's as fun to make as it is to eat. Featuring a quick boil in a baking soda bath and a sprinkle of coarse sea salt, these homemade pretzels boast the signature chewy texture and delightful flavor that pretzel lovers adore—now in a gluten-free, peanut-filled form. Perfect for both casual snacking and impressing guests, these pretzels come together in under an hour, making them a go-to recipe for those craving an unforgettable gluten-free snack experience.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2.25 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 cup Warm water (about 110°F)
- 2 tablespoons Unsalted butter, melted
- 0.5 cup Creamy peanut butter
- 0.25 cup Baking soda
- 6 cups Water for boiling
- 2 tablespoons Coarse sea salt
- 1 whole Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, instant yeast, granulated sugar, and salt.
Add the warm water and melted butter to the dry ingredients and mix until a soft dough forms. Knead the dough for about 3-5 minutes until smooth and pliable.
Cover the bowl with a damp cloth and let the dough rest for 10 minutes.
While the dough is resting, line a baking sheet with parchment paper.
Divide the dough into 8 equal portions. Flatten each portion into a rectangle about 4x6 inches.
Spread approximately 1 tablespoon of creamy peanut butter along one edge of the rectangle, leaving some space on the sides. Roll the dough over the peanut butter to create a log shape, pinching the ends to seal the peanut butter inside.
Bring the ends of each dough log together to form a pretzel shape, pressing gently to adhere.
In a large pot, bring 6 cups of water to a boil and add the baking soda. Stir to dissolve.
Carefully drop the pretzels into the boiling soda water, one or two at a time, for about 30 seconds each, then remove them with a slotted spoon and place back onto the prepared baking sheet.
Preheat the oven to 425°F (220°C).
Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Remove from the oven and allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 30791 mg | 1339% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 39.7 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
