I have never met someone who does not like fresh baked Gluten Free Soft Pretzels (known as Laugenbrezn in Austria). Just the smell gets me every time. Growing up one of my favorite lunch box meals was a soft Laugenbrezn, cut in half with a thick layer of butter. And yes, those gluten-free soft pretzels took me right back to my childhood. Golden brown, soft, and perfectly chewy—these gluten free pretzels are a must-try.
Jump to:
- Recipe Ingredient Notes
- Equipment needed to make Gluten Free Soft Pretzels
- What is psyllium husk?
- How to make Gluten Free Soft Pretzel Dough
- Shaping and Rising of Pretzel Dough
- Baking Soda Bath and Baking
- Storage
- How to Freeze Unbaked Gluten Free Pretzels
- How to Bake Frozen Unbaked Pretzels
- Pretzel Topping Ideas
- Gluten Free Sourdough Discard Pretzel
- FAQ about Gluten Free Soft Pretzels
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Bread Recipes
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I do NOT recommend using a store-bought blend for this recipe. While you may be tempted to take a shortcut, I highly recommend blending your own mix for this recipe. The flours I use in this recipe are also used in my own gluten-free flour blend and should be staples in every gluten-free pantry.
- Super Fine Brown Rice Flour: The brown rice flour gives the pretzels their structure. I recommend using super fine brown rice flour since regular ground brown rice flour will give the pretzels a gritty texture. I do NOT recommend using white rice flour since it is lower in protein and will cause a gummy texture in the dough.
- Sorghum Flour: Sorghum Flour is high in protein, soft flour with a light color. It helps the pretzels to get their light texture but also a depth of flavor.
- Tapioca Starch/Flour: Tapioca starch/flour gives baked goods a chewy texture as well as contributes to the browning.
- Corn Starch: Corn starch gives the gluten free pretzels their classic crisp brown exterior. It can be replaced with potato starch or tapioca starch.
Whole Psyllium Husks: Whole psyllium husk is the key to reducing the crumbly texture often associated with gluten free baked goods. It provides a wheat-like texture, giving gluten free dough the elasticity it needs. I only use whole psyllium husk in my gluten free bread recipes to achieve the best results.
Whole Milk: I have tested this recipe with water and whole milk and highly recommend using whole milk if you can. The casein found in whole milk mimics gluten and helps to create the structure of the pretzels. To make this soft pretzel recipe dairy free, replace the whole milk with 225 grams of water (or sparkling water) and 10 grams of apple cider vinegar. Please be aware your pretzels may be thin and not as fluffy. Using dairy milk is an option but remember, they do not contain casein like whole milk so the pretzels won't brown as much.
Active Dry Yeast: I prefer using active dry yeast, which requires activation in warm liquid before adding it to the dough. This step ensures the yeast is fully activated, contributing to the dough’s perfect rise and texture.
Equipment needed to make Gluten Free Soft Pretzels
To successfully make this gluten-free soft pretzel recipe, you will need the following equipment
- Digital Kitchen Scale
- A Stand Mixer fitted with the dough hook, hand mixer, or someone willing to knead the dough by hand
- two baking sheets, parchment paper
- A large pot or saucepan big enough to hold 12 cups of water, a slotted spoon or spatula, a pastry brush, a sharp knife or razor blad
What is psyllium husk?
Psyllium husks come from the seed of the Plantago plant, a native of India and Pakistan. It is naturally gluten-free. It is known as a source of soluble fiber which loves to absorb moisture. This ingredient helps reduce the crumbly structure often found in gluten-free baked goods. It gives the dough elasticity and flexibility and makes it workable.
Psyllium husk is especially useful in gluten-free recipes which rely on the structure gluten provides. Psyllium interacts strongly with the proteins in gluten-free flours, creating a sturdy enough structure to support highly leavened bread once the bread cools. Skipping psyllium husk may cause the pretzel dough to be difficult to shape into pretzels and most likely will fall apart in the water bath before baking.
How to make Gluten Free Soft Pretzel Dough
Making Soft Pretzels at home is actually very simple. What you do need are time and some patience. The shaped pretzels do need to rise for 60-90 minutes plus should be frozen for at least 15-20 minutes before boiling in the baking soda bath. The freezing helps the pretzels to keep their shape and reduces the risk to fall apart in the boiling water to almost zero (there is always a risk if you do not follow the recipe)
- Lightly dust a parchment-lined baking pan with some tapioca starch and set aside (lightly! just like 10 grams of flour or less)
- Start by activating the yeast in the warm whole milk. Warm the milk in a small bowl in your microwave for 30-60 seconds. The temperature should be around 110F (No hotter than 115F or you will kill the active dry yeast). I recommend using a digital thermometer to check the temperature.
- Sprinkle the yeast and a pinch of sugar over the warmed milk and allow for it to sit for 10-15 minutes. The yeast will be ready when it looks bubbly and frothy. IF the yeast is not bubbly and frothy looking after 10 minutes, it most likely is dead and not usable.
- In the bowl of a stand mixer combine brown rice flour, sorghum flour, tapioca starch, cornstarch, brown sugar, kosher salt, psyllium husk, and xanthan gum.
- When the yeast mixture is ready, add it to the dry ingredients along with the melted butter. Mix the mixture at a low speed to combine. Once the dough starts to come together, increase the speed of your mixer to medium-high and mix for 3-4 minutes. The dough will look soft and not like your typical bread dough (This is normal for Gluten Free bread doughs!)
- With a flexible spatula or your hands, remove the dough from your mixing bowl and place it on the lightly floured sheet pan. The dough may be a bit tacky but this is normal. Allow the dough to rest for 10 minutes before proceeding with shaping the pretzels. Resting the dough will reduce the stickiness! Please keep in mind Gluten Free Bread in general is on the stickier side.
Shaping and Rising of Pretzel Dough
Trust me, shaping pretzels is easier than it looks. Start with a clean work surface and have a little bit of tapioca starch nearby in case the pretzel dough is too sticky. You can also lightly spray your hands with some non stick cooking spray.
- Line a baking tray with parchment paper and lightly spray with a nonstick cooking spray. Set aside.
- Divide the gluten-free dough into equal pieces by weight. You should have around 550 grams of gluten-free pretzel dough.
- Roll a piece of dough in an 18-20" rope. Traditionally thicker in the middle and thinner towards the ends.
- Shape the dough into a U shape, ensuring the ends are even.
- Then, cross the two ropes over each other twice, creating a twisted effect that’s essential for that classic pretzel look. This twist not only gives the pretzels their iconic shape but also helps achieve an even bake and that satisfying chewy texture.
- Fold the twisted part down onto the rounded U-part and press the ends gently down to make it look like a pretzel. Carefully transfer to the prepared baking sheet. Repeat with all the dough.
- Once all the pretzels have been shaped allow for them to rise in a warm place until 50% bigger than their original size. I like to use my oven for this by preheating it for a few minutes until it's around 150F (check your oven thermometer!!), TURN OFF and place the sheet tray with the pretzels in the oven. It can take anywhere from 60-90 minutes for the pretzels to be ready. Remember, warmer environments speed up yeast activity and reduce proofing time, while cooler environments will slow it down.
I like to lightly sprinkle the pretzels with a little water before allowing them to be proofed. The additional moisture seems to encourage the proofing and keeps the dough from drying out.
Baking Soda Bath and Baking
- Once the gluten-free pretzels have risen, transfer them on the sheet pan to the freezer. They will be puffy looking and 50% bigger than their original size. Freezing the pretzels for 10-20 minutes, while you preheat the oven and prepare the baking soda bath prevents them from breaking apart while being boiled and ensures for them to keep their pretzel shape.
The baking soda bath gives the pretzels their signature color and distinctive soft pretzel chew. While many bakers prefer using food-grade lye, I believe baking soda will achieve a very similar result and is safer to work with.
- While the pretzels are in the freezer, preheat your oven to 425F and arrange your oven rack in the center of the oven.
- For the Baking Soda Bath, bring 8 cups of water to a boil in a large pot. Make sure it has enough space since the baking soda will foam up once you add it to the boiling water. While the water comes to a boil, line a baking pan with parchment paper and spray with non-stick spray, prepare the egg wash (or olive oil) and your toppings of choice. For a classic soft pretzel, I like to use flaky sea salt, a very coarse sea salt or pretzel salt. Spraying the parchment paper with a non-stick spray is a must unless you want your pretzels to stick to the parchment paper after being baked.
- Once the water is at a boil, carefully add the baking soda. It will foam up!
- Remove the pretzels from the freezer and with a slotted spoon, carefully add one pretzel to the boiling baking soda bath and allow to boil for 25-30 seconds. Make sure to carefully turn it over halfway through. Boiling the pretzels longer than 30 seconds may cause them to taste metallic (NOT a good taste). Remove the pretzel from the baking soda bath and place it on the prepared baking sheet. Repeat with all the pretzels.
- Once all the pretzels have been boiled, brush them with the egg wash (or olive oil) and top them with your toppings of choice. Use a sharp knife or razor blade to score the pretzels on the thickest part. This will allow them to release steam while baking.
- Place the pretzels in the center of your fully preheated oven and bake for 15-17 minutes until dark golden brown. I highly recommend keeping an eye on them after 14-15 minutes because no one likes burnt pretzels.
- Remove the baked pretzels from the oven and allow them to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.
Storage
Allow the pretzels to cool completely at room temperature before storing them. This prevents moisture buildup, which can make the pretzels soggy. If you have any leftovers, store them in a paper bag over night at room temperature. Gluten Free Pretzels are the best the day they have been baked.
How to Freeze Unbaked Gluten Free Pretzels
- Prepare the dough and shape it into pretzels as you normally would.
- After shaping the gluten free soft pretzels, skip the second proofing step. The dough will rise slightly during freezing and baking.
- Place the shaped pretzels on a baking sheet lined with parchment paper, ensuring they don’t touch each other. Freeze them for 1-2 hours, or until they are firm. This prevents them from sticking together during storage.
- Once the pretzels are firm, wrap each one tightly in plastic wrap or aluminum foil. This protects them from freezer burn and helps maintain their shape.
- Place the wrapped pretzels in a resealable freezer bag or an airtight container. Label the container with the date. The unbaked pretzels can be frozen for up to 1 month.
How to Bake Frozen Unbaked Pretzels
- When you’re ready to bake, remove the gluten free pretzels from the freezer and let them thaw at room temperature for about 20-30 minutes. They don’t need to fully thaw, just enough so they’re not rock-hard.
- Prepare the baking soda bath as you normally would. Once thawed, dip each pretzel in the boiling baking soda solution for about 30 seconds, then place them on a parchment-lined baking sheet.
- Bake the pretzels in a preheated oven, following the recipes baking instructions. You may need to add a few extra minutes to the baking time.
Pretzel Topping Ideas
While coarse sea salt or pretzel salt are the most traditional way to top soft pretzels, here are a few fun ideas on how to switch things up.
- Sesame Seeds
- Everything But the Bagel Seasoning
- Cheese: Top the boiled pretzels with some grated cheese before baking. I like to use grated mozzarella or if I feel fancy some grated gruyere cheese. Bake as directed but keep an eye on the cheese. You don't want it to burn. Alternatively, you can also top the fully baked pretzels with grated cheese and broil until the cheese is melted.
- Cinnamon Sugar: Boil the pretzels as directed, brush with egg wash, and bake (skipping the flaky salt). Once the pretzels have been baked, generously brush them in melted butter and dip them in cinnamon sugar (100 grams granulated white sugar and 1 tablespoon ground cinnamon).
Gluten Free Sourdough Discard Pretzel
Do you happen to have a gluten free sourdough discard in your fridge and are not sure what to do with it? Replace 50 grams of Super Fine Brown Rice Flour and 50 grams of Milk with 100 grams of sourdough discard. This will NOT replace the active dry yeast used in the recipe but give the gluten free pretzel a wonderful flavor.
FAQ about Gluten Free Soft Pretzels
Short answer: No. I don't recommend using products like Bob's Red Mill, Cup4Cup, and King Arthur Measure for Measure in this recipe. I highly recommend using the recommended gluten-free flours mentioned in my recipe for gluten-free soft pretzels.
You can but you should not. The baking soda bath gives the pretzels their signature color and distinctive soft pretzel chew.
Yes. Place the baked, fully cooled pretzels in an airtight container or ziplock bag and freeze for up to 2 months. Thaw them at room temperature and "recrisp" them at 350F in your oven or Toaster oven for 5-10 minutes.
I do not recommend skipping the Psyllium Husk since it is an important contributor to the structure and crumb of my recipe for Soft Gluten Free Pretzels.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Bread Recipes
📖 Recipe
Gluten Free Soft Pretzels
If you're craving fresh-baked Gluten Free Soft Pretzels (Laugenbrezn in Austria), this recipe will take you right back to childhood. Golden brown, soft, and perfectly chewy—these gluten-free pretzels are a must-try. Serve them solo or with your favorite mustard or cheese sauce for an irresistible snack.
Ingredients
To Activate Yeast
- 235 grams whole milk
- 4.5 grams active dry yeast
- pinch of granulated white sugar
Gluten Free Soft Pretzel Dough
- 100 grams super-fine brown rice flour
- 65 grams sorghum flour
- 55 grams tapioca starch
- 30 grams corn starch
- 20 grams light brown sugar
- 4.5 grams xanthan gum
- 3 grams kosher salt
- 2 grams whole psyllium husk
- 20 grams unsalted butter, melted
For Baking Soda Bath
- 8 cups water
- 70 grams baking soda
To Finish
- 1 egg yolk whisked together with 1 teaspoon water
- Flaky Sea Salt or Pretzel Salt
Instructions
How to make Gluten Free Soft Pretzel Dough
- Warm 235 grams of milk in a small bowl to 110-114F.
- Add active dry yeast and pinch of sugar and allow to sit for 10 minutes. Your yeast is ready to use when it looks bubbly and frothy.
- In the bowl of your stand mixer combine brown rice flour, sorghum flour, tapioca starch, cornstarch, brown sugar, kosher salt, psyllium husk, and xanthan gum
- When the yeast mixture is ready, add it to the dry ingredients along with the melted butter. Mix the mixture at a low speed to combine. Once the dough starts to come together, increase the speed of your mixer to medium-high and mix for 3-4 minutes. The dough will look soft
- Remove the dough from the mixing bowl and place it on the lightly floured sheet pan. The dough may be a bit tacky but this is normal. Allow the dough to rest for 10 minutes before proceeding with shaping the pretzels.
Shaping and rising of pretzel dough
Pictures of shaping the pretzels can be found here: Shaping Gluten-Free Pretzels
- Line a baking tray with parchment paper and lightly spray with a nonstick cooking spray. Set aside.
- Divide the gluten-free dough into equal pieces by weight.
- Roll a piece of dough in an 18-20″ rope and shape into a U. Cross the two ropes twice to make them look like a twist. Fold the twisted part down onto the rounded U- part and press the ends gently down to make it look like a pretzel. Carefully transfer to the prepared baking sheet. Repeat with all the dough.
- Once all the pretzels have been shaped allow for them to rise in a warm place until 50% bigger than their original size. I like to use my oven for this by preheating it for a few minutes until it’s around 150F (check your oven thermometer!!), TURN OFF and place the sheet tray with the pretzels in the oven. It can take anywhere from 60-90 minutes for the pretzels to be ready to be baked.
Baking soda bath and Baking
- Once the gluten-free pretzels have risen, transfer them on the sheet pan to the freezer for 10-20 minutes.
- While the pretzels are in the freezer, preheat your oven to 425F and arrange your oven rack in the center of the oven.
- For the Baking Soda Bath, bring 8 cups of water to a boil in a large pot. Make sure it has enough space since the baking soda will foam up once you add it to the boiling water.
- While the water comes to a boil, line a baking pan with parchment paper and spray with non-stick spray, prepare the egg wash (or olive oil) and your toppings of choice.
- Once the water is at a boil, carefully add the baking soda. It will foam up!
- Remove the pretzels from the freezer and with a slotted spoon, carefully add one pretzel to the boiling baking soda bath and allow to boil for 25-30 seconds. Make sure to carefully turn it over halfway through. Boiling the pretzels longer than 30 seconds may cause them to taste metallic (NOT a good taste). Remove the pretzel from the baking soda bath and place it on the prepared baking sheet. Repeat with all the pretzels.
- Once all the pretzels have been boiled, brush them with the egg wash (or olive oil) and top them with your toppings of choice. Use a sharp knife or razor blade to score the pretzels on the thickest part.
- Bake for 14-17 minutes until dark golden brown
- Remove the baked pretzels from the oven and allow them to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free soft pretzels are best enjoyed warm – right from the oven! But if you happen to have any leftovers, store them in an airtight container for up to 3 days.
Notes
Please take the time to read the blog post above the recipe card where I share detailed instructions how to bake Gluten Free Soft Pretzle. This recipe works best if made as written.
Baking Times: Baking times as always depend on the oven! Make sure to use an oven thermometer to ensure your oven is set at the right temperature.
Gluten Free Flour Substitutions
- Super Fine Brown Rice Flour - Cassava flour
- Sorghum Flour - Millet or chickpea flour
- Tapioca Starch - Potato starch
- Corn Starch - Potato starch or tapioca starch
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 245
Calories are a guestimate.
Natalie says
Hi! I’m so excited to try these! I have Psyllium Husk Powder on hand but not whole psyllium husks. It’s the same brand - just mine looks more powdery than what you linked. If I’m measuring in grams, think the same amount will be fine? Thank you!
Daniela says
I believe it should be fine 🙂
Anna - Vegnfit says
This is amazing how good they turn out considering they are gluten free. I love pretzels with salt or sesame sprinkled on top.
Thanks for showing exactly how to fold them ☺️
CS says
Really would love to try this recipe however the amount of pop-up ads that I have to close in order to even read through the recipe to the end is ridiculous. Off to find a recipe that I can actually read.
Daniela says
It could be worse… I could put my recipes behind a paywall. Or add a forced subscription to pay for running my website. But here I am, sharing my recipes for free. All the best.
Keely says
You can't make everyone happy, right? Thank you for this recipe. We do soft pretzels at church on Ash Wednesday The kids get to fold their own pretzels. I had a gluten free mix I used this year for my son and it wasn't that great. I'm excited to try this one instead!
Daniela says
Oh you are so right! One really can't make everyone happy. Hope this recipe works for you
Rachel says
Use less of the fine. i think it's recommended using 25 to 30% less
Amy says
These sound great. I love a juicy burger on a pretzel bun.
Daniela says
Don't we all HAHA!
Stephanie says
Wow these pretzels look stunning. Your photos are making me hungry! My husband is celiac and will appreciate this recipe as it has been some time since he has eaten a pretzel! Thanks for sharing this recipe!! 🥨
Tavo says
One of the best pretzels I have had! They were really fluffy, just like I like them, and I loved that they're gluten-free! I am making them again for sure!
Kayla DiMaggio says
These soft pretzels were perfect! I have such a hard time replicating good gluten-free recipes but your step by step was just what I needed. They came out great!
Natalie says
Wow, these pretzels look perfect. My son would love them for breakfast. I'll save your recipe to give it a try. Thanks!
Anaiah says
They DO exist!! Where has this been all my life? I am so excited to give this gluten free soft pretzel recipe a try. It's been forever since I've been able to enjoy one. Thanks for also sharing how to make my own gluten free flour blend, so helpful!
Tereza Zhelyazkova says
Hello,could it be possible to make them without yeast ?
Daniela says
No, they need to be made with yeast
Chantry says
These are heavenly! Thank you for the detailed instructions! I love that I can use my sourdough starter in this recipe. yum!
Jacqui says
So glad to see a recipe that actually makes a baking soda bath (perfect for home bakers)!! A great authentic recipe
Jeannie says
I love pretzels especially when they are hot, but have a hard time eating them. These soft pretzels are perfect to enjoy without worrying if I will break my tooth, bonus that it's gluten-free to share with my sister.
Sam says
I'm a huge fan of pretzels, especially soft ones, and these do NOT dissappoint. I'm hooked!!
Michelle says
I had no idea these could be made gluten free! So cool!
nancy says
i'm super excited to try these! looks really fluffy and moist too
Katie says
Love this gluten-free pretzel recipe! I am addicted to pretzels so finding a gluten-free recipe was game changing!
Emilye says
These look wonderful! I have read the notes on ingredient substituions, but couldn’t find anything on xanthan gum — would it be possible to make these without xanthan gum, or is there anything I can use to replace it? Thank you!
Daniela says
You could replace the xanthan gum with 9 grams of guar gum. But I never bake with guar gum and have not tested this and will not guarantee it will work.
Sonja says
Wow. Ich bin grad zufällig auf deinen Blog gestoßen (via Instagram). Bin selber Tirolerin, lebe in Schweden und mein Sohn hat Zöliakie. Bretzen wären ein Traum! Ich muss allerdings schauen, ob es die Zutaten hier alle gibt….
Daniela says
oh hallo! herzlich willkommen hier! falls du fragen hast wegen den zutaten bitte gerne fragen! Ich hoffe das du die in Schweden findest. Ich muss mal die deutschen named fuer alles suchen und ne product liste machen.
Kelly Freemyer says
My young son has to be gluten and dairy free. In you substitute section you mentioned dairy free milk can be used but you can’t guarantee the result (which I totally understand). But have you since posting this recipe or anyone commented back about having any luck?
I used to make Soft pretzels before having to go gluten free and we all miss them. Hoping someone has tried and had good luck with a dairy free option.
Daniela says
Kelly, one of my readers has made them with non-dairy milk and has had no issues. Replace the whole milk with 225 grams of water (or sparkling water) and 10 grams of apple cider vinegar.
Andrina Sansing says
Hello, if I use your flour blend, how many grams of your blend do I use ? I look forward to making this for sure . Yum!
Daniela says
Please make sure to read the Recipe Ingredient Notes since this recipe can NOT be made with a flour blend.
Donna says
A packet of active dry yeast is 21 grams. Does this recipe really just require 4.5 grams? I was all set to make these, but now I’m not sure.
Daniela says
A packet of active dry yeast (here in the US) is 7 grams. There are normally 3 packs combined which equal 21grams. This recipe only requires 4.5 grams.
Stephanie says
I’m so excited to try these! I am a soap maker and happen to have food grade lye on hand (and know how to safely handle it). What would the sub for baking soda to lye be? Thank you!
Daniela says
Hello, I am not much of a help when it comes to using lye since I have not worked with it in years. I also don't want to share tips how to use it without me actually testing it. I am sorry I am not much of a help here
Tracy says
Can these be frozen?
How is best to reheat?
They are amazing, but I can't always serve them warm.
Laura says
I want to make several batches of these in succession- I made your pretzel buns and they were amazing! Thank you so much for these recipes! When making the baking soda bath- after the 6 pretzels are done, do you add more baking soda if you are doing more than those 6? Does it affect the outcome of the taste if the baking soda is less after doing those 6 pretzels? And also would you add more boiling water/change the water mixture between batches? I'm so excited to actually be eating a pretzel again!
Susan Skylark says
I can make gluten/dairy free croissants but had about given up on a gluten free soft pretzel (and bagels!) but your recipe has accomplished the impossible! They don't dissolve in boiling water, you can handle the dough, and they don't absorb a ton of sodium from the baking soda (I tried a different recipe and it was so salty as to be inedible!), to say nothing of being chewy and perfectly golden brown.
I can't do dairy, very frustrating when casein seems to be so important to so many gluten free dough recipes wherein you actually need to handle the dough (cinnamon rolls!). I add egg whites to my yeast bread and that really seems to help, so in this recipe I used 1 egg white and enough water to equal one cup in place of the milk. I also don't have psyllium husk so added extra xanthin gum. The dough was probably a little stickier than it is as written, but not impossible (much better than many recipes I've tried!). I just did pretzel bites as my ropes kept breaking, but it should work well for your pretzel bun recipe. And I actually used half the dough for pretzels and the other half for bagels, just to see if I could, and it actually works (I used 8 cups water and 1/4 cup sugar for the water bath). My gluten free son is so excited, he hasn't had a bagel in years! Thanks so much!
Daniela says
Susan, I am SO glad this worked out for you and especially your son. And thank you for sharing the egg white/water combo. I never heard of this. Super helpful!
Maria says
These are SO delicious!!
Do you think I can make them into pretzel bites? Some of my pretzels kept breaking after leaving the hot bath. Pretzel bites seem easier to shape but I might be wrong. Any ideas? Thanks!
Daniela says
It sounds like you rolled them too thin or didn’t freeze them 🙂 That should normally ensure they are not breaking apart
Bradley Travis says
I was baking these for a crowd, so I doubled the recipe. I am not gluten-free, but those I cook for are. I really struggled with this one, my dough was very sticky and difficult to work with. Thanks to the great results others have had, I think I will try again. Should I not do a straight across doubling of these ingredients? I also had to substitute sorghum flour with millet flour as I could not find sorghum flour in my town for the life of me! (I tried Publix, The Fresh Market, and Walmart before finally finding Millet flour (still no sign of Sorghum Flour) at Whole Foods).
I was using a digital kitchen scale for everything. I was quite precise in my measurements. I am an amateur baker, so I am sure there are spots I could have messed up on the way. I would appreciate any help and tips! Thanks!
Daniela says
Bradley, I am sorry this didn’t work out for you. I recommend to start with the recipe as written (not double it). Using millet flour may be an issue but shouldn’t cause the dough to be sticky.
Sara says
Oh I have longed for a gf pretzel and can't wait to give this recipe a try. Can't do dairy though so wondered how successful it will be.
Daniela says
The recipe will still work great. The reason dairy is used is because lactose mimics gluten. But many readers have made it dairy free
KCG says
I can't wait to try these! One question: if I wanted to make hard/crispy pretzels (still thick and in this same shape), would I be able to bake these longer, or would it require different ingredient/recipe? I'm guessing it's a different recipe but wanted to ask! I'd love a recipe for hard pretzels too some day. 🙂
Daniela says
hi! I never even thought of those hard pretzels we used to get as kids 🤣 now you got me thinking. You could try rolling them thinner and baking longer? I would have to think about this a bit
Suzie Friedman says
I love your website and I'm very excited to try this recipe tomorrow after having found all the ingredients! Just for planning purposes, about how many pretzels does the recipe make? Thank you!
Daniela says
this recipe should make 6 pretzels. but you can also make them a tad bigger and make 5 🙂