Gluten-Free Pretzel Bread
Indulge in the comfort of fresh-baked Gluten-Free Pretzel Bread, a delightful twist on a traditional favorite that's perfect for those avoiding gluten. This recipe combines gluten-free all-purpose flour and xanthan gum for a soft yet chewy texture, while the classic pretzel flavor is achieved through a baking soda bath that creates its signature golden crust. A blend of warm water, olive oil, and apple cider vinegar ensures the dough is easy to work with and rises beautifully. With coarse sea salt sprinkled on top, each bite delivers a satisfying salty crunch that pairs wonderfully with soups, dips, or as a snack on its own. Quick to prepare and baked to perfection in under 30 minutes, this gluten-free pretzel bread is a crowd-pleasing treat you’ll keep coming back to.
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 packet Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1.5 cups Warm water
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Baking soda
- 4 cups Water (for boiling)
- 1 tablespoon Coarse sea salt
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, instant yeast, sugar, and salt.
In a separate container, mix the warm water, olive oil, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and mix with a fork until everything is well combined and forms a sticky dough.
Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm place for about 30 minutes or until it doubles in size.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Bring 4 cups of water to a boil in a large pot, then carefully add the baking soda. This will help achieve the classic pretzel crust.
Divide the risen dough into 8 equal portions. Roll each portion into a ball.
Using a slotted spoon, carefully drop one dough ball at a time into the boiling baking soda water for about 20 seconds, then remove and place on the prepared baking sheet.
Repeat this boiling process with all dough balls.
Sprinkle the tops of the boiled dough balls generously with coarse sea salt.
Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and the bread sounds hollow when tapped.
Allow the pretzel bread to cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15774 mg | 686% | |
| Total Carbohydrate | 334.3 g | 122% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 13.7 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 83 mg | 2% | |
*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.
