Gluten Free Soft Pretzel
Craving the chewy, buttery goodness of a classic soft pretzel but need a gluten-free option? This Gluten-Free Soft Pretzel recipe delivers all the comforting texture and flavor you love without compromising on dietary needs. Made with gluten-free all-purpose flour and a simple yeast-based dough, these pretzels are boiled in a traditional baking soda bath to achieve an authentic golden crust. Perfectly soft on the inside and sprinkled with coarse salt, they bake to perfection in under 15 minutes. Ideal as a snack, appetizer, or game-day treat, these pretzels are easy to customize with your favorite toppings or dipping sauces. Warm, satisfying, and incredibly easy to make, this recipe is your go-to for gluten-free baking success.
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour (with xanthan gum)
- 1 packet Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Milk (warm, about 110°F / 43°C)
- 4 tablespoons Unsalted butter (melted)
- 1 Egg (room temperature, for dough)
- 1 Large egg (for egg wash)
- 5 cups Hot water (for baking soda bath)
- 0.333 cup Baking soda
- 1 tablespoon Coarse salt (for topping)
Instructions
In a small bowl, combine the warm milk, sugar, and active dry yeast. Let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the gluten-free flour and salt.
Pour the yeast mixture, melted butter, and egg into the dry ingredients. Mix until a soft dough forms. If the dough feels too sticky, add an additional tablespoon of flour at a time until manageable.
Transfer the dough to a lightly floured surface and knead gently for 1-2 minutes, forming a smooth ball. Cover with a clean kitchen towel and let rest for 10 minutes.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Set aside.
In a large saucepan, bring 5 cups of water to a boil. Slowly stir in the baking soda until dissolved. Reduce the heat to a gentle simmer.
Divide the dough into 8 equal pieces. Roll each piece into a 16-inch rope and shape it into a pretzel by making a U-shape, crossing the ends, and folding them down to the bottom of the U.
Carefully lower each pretzel into the simmering baking soda bath for 30 seconds, working one or two at a time. Use a slotted spoon to remove the pretzels and place them on the prepared baking sheet.
In a small bowl, whisk the egg for the egg wash. Brush each pretzel with the egg wash to promote browning and sprinkle with coarse salt.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.
Remove from the oven and let cool slightly before serving. Enjoy warm with your favorite dipping sauce!
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 29344 mg | 1276% | |
| Total Carbohydrate | 303.1 g | 110% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 28.4 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 432 mg | 33% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 805 mg | 17% | |
*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.
