Gluten Free Soft Pretzels
Let’s have some fun in the kitchen and bake a batch of gluten free Soft Pretzels! Like most people these days, we have time at home to gather ’round the kitchen and whip up some comfort food. Our family insists on having a good time together while we’re cooking, and baking soft pretzels is the perfect solution. These golden beauties bake up soft and chewy with a balanced amount of salt.
Tips for Success
We have a few simple tips to make perfect gluten free soft pretzels. The first is to use Flour Farm flour, which is blended into our GF Bonus Blend for Specialty Breads. Only a few of our recipes use this blend, but the lighter crumb offered by this mix makes the extra step worth it. Click on the link for the recipe. Also important is to allow the dough to hydrate in the refrigerator for at least four hours, preferably overnight. This extra time in the refrigerator gives the yeast the power to do its thing. Finally, dunk pretzels in a baking soda bath for that undeniable pretzel flavor. If you are short on time, you can give each pretzel a wash with a pastry brush, but the color may bake up mottled. Don’t forget to sprinkle with sea salt before baking. Yum!
In our home, grainy mustard is the dip of choice. However, there are many cheesy and beer based pretzel dip recipes if you want to check them out. One of our favorites is a simple cheese dip posted by Jamielyn at Iheartnaptime. If you have a go-to dunker recipe that you would like to share, please send it along and we happily will post a link for you!
How did our gluten free Soft Pretzels turn out for you? Did you enjoy making them as much as we do? Leave a rating and comment in the section provided below. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend in our GF Bonus Blend for Specialty Breads. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions; Recipe inspired by Gluten Free Artisan Bread in Five Minutes
Having Fun in the Flour Farm KitchenPrint
Wanna have some fun in the kitchen? Bake a batch of these gluten free Soft Pretzels. Dunk these golden beauties in your favorite grainy mustard or cheese sauce, slurp a pint of (root) beer, and share the love. Life is good!
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 482g (17 oz) Flour Farm’s Bonus Blend for Specialty Breads (4 C – 1T spoon & level) note: do not use Flour Farm without blending it first as detailed in the recipe provided at the link; dairy in blend optional
- 1 T Cane Sugar (14g)
- 1/2 T Instant or Rapid Rise Yeast (5g)
- 2 tsp Xanthan Gum (7g)
- 2 tsp Pectin, we use Pamona’s Universal Pectin (7g)
- 1 1/2 tsp Extra Fine Pink Himalayan Salt (9g)
- 444 ml (15 fl oz) Warm Water (1 3/4 C + 2 T)
- 1 tsp Apple Cider Vinegar (5 ml)
Baking Soda Bath (preferred)
- 1 L (or 36 fl oz) Water (4 1/2 C)
- 57g (2 oz) Baking Soda (1/4 C)
Baking Soda Wash (a quick alternative to the bath)
- 59 ml (2 fl oz) Warm Water (1/4 C)
- 1 tsp Baking Soda (4g)
- Sea Salt, Kosher Salt, or other Coarse Salt, we use Maldon’s Flaked Sea Salt
Equipment: Digital Scale (preferred,) Dough Whisk or Stand Up Mixer with Paddle Attachment, 2 qt Sauce Pan, Mixing Bowls, Measuring Cups and Spoons, Unbleached Parchment, Baking Sheets, baking Stone, Spider Ladle or Tongs, Cooling Rack
Before You Dive In – Prep: Please read!
- Mix a batch of Bonus Blend with dairy or without, click on the link for recipe
- Warm water to no more than 110 F (43 C)
Step 1: Whisk together the dry ingredients in a large bowl or the bowl attached to a stand mixer. This dough can be fully mixed with just a simple dough whisk, which is what we use.
Step 2: In a measuring cup, combine the water and vinegar.
Step 3: Slowly pour the water combo into the dry blend and use a dough whisk or blend on low to fully incorporate the flour. Use your hands to knead the dough for about 1 minute in the bowl until you form a smooth ball. (It may actually be a bit lumpy, but that’s ok.) Transfer ball to a clean bowl, cover loosely and allow dough to rise for 2 hours.
Step 4: Place dough in the refrigerator for a minimum of four hours, preferably overnight. Continue with the loose cover or a lid with a hole in it to allow the dough to breath.
Note: The dough refrigerates well for up to 10 days giving you options. You may make a full batch of pretzels or as many as you want. If you are not making the entire batch at once, tightly cover the dough after the second day to prevent it from drying out.
Ready to Bake!
Step 5: Move oven rack to center. Place a baking stone or rimless baking sheet on the rack. Place an oven proof tray on the bottom rack or on the floor of your oven. This is for the steam. Preheat oven to 450 F (230 C).
Step 6: Remove dough from the refrigerator. Lightly flour a flat surface. Divide the dough into ten evenly weighted balls and place on a baking sheet covered with parchment. We weigh out each ball to about 94g (3.3 oz); however, you may make your pretzels any size you want. We prefer this size because its easy to roll and bathe. Keep dough balls covered to prevent the dough from drying out.
Note: if you are making all 10 pretzels at once, you will need two rimless baking sheets covered in parchment.
Step 7: Roll out each ball of dough on a lightly floured surface into a long rope about 18″ (46 cm) long. Dust lightly with flour if the dough becomes tacky. Twist each rope into a pretzel shape and place on a lined baking sheet. Place pretzels several inches apart to allow room for a bit of expansion and air flow to bake. You will need two baking sheets for a full batch. Keep a loose cover over pretzels to aid the rising process. Allow pretzels to rise for 20 minutes. They will puff a bit, but will not double in size.
Step 8: Make the soda bath: Combine water and baking soda in a 2 qt sauce pan and heat to a simmer. Stir to evenly distribute dissolved soda.
Alternatively, combine the soda wash ingredients to brush on with a pastry brush, (or paper towel,) if short on time. Sprinkle immediately with salt. Go to Step 10. (The bath provides a more evenly coated pretzel with deeper flavor.)
Step 9: Gently lower a pretzel into the simmering water and cook for about 15-30 seconds. The longer you leave the dough in the water, the darker and more flavorful your pretzel will bake up. Scoop out the pretzel using a spider basket or slotted spoon and place back in its spot on the lined, rimless baking sheet. Sprinkle immediately with salt. Repeat to fill up one baking sheet.
Step 10: Slide the sheet of pretzels onto the hot baking stone or baking sheet in the oven, and pour 1 cup of hot water into the tray at the bottom for steam. Immediately close the door. Bake for 25 minutes. Pretzels will appear a luscious dark or golden brown, (the color depends on the the bath or wash.) While this batch is baking, dunk and prepare the next round if making.
Step 11: Remove pretzels from the oven and allow to cool on the pan for a few minutes before transferring to a cooling rack. Pretzels are best eaten warm on the same day. Freeze for up to a month.
The nutrition information provided below is for the recipe as written using Flour Farm’s Bonus Blend with Dairy, and does not include the baking soda bath or salt toppings. Each pretzel weighs approximately 90g (3 oz).
Prep time does not include refrigeration.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: bread
- Method: baking
- Cuisine: American
- Serving Size: 1 pretzel
- Calories: 190
- Sugar: 3g
- Sodium: 420g
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: gluten free soft pretzels
For more groovy gluten free recipes by Flour Farm, visit our main recipe page.