Gluten Free Soft Pretzels

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.

The perfect gluten-free soft pretzels are golden brown with a soft, bready interior, and of course chewy. And we all know chewy can be a challenge when it comes to gluten-free baking. Serve those gluten-free pretzels on their own or dunked in your favorite mustard or cheese sauce.

This recipe for gluten-free soft pretzels is made with simple ingredients and comes together quickly. I do NOT recommend using a store-bought gluten-free flour blend for this recipe and blend your own flours for this recipe.

It is recommended to read this blog post instead of using the "jump to the recipe" button. I provide ingredient notes, substitutions for dietary adjustments as well as step by step instructions (including pictures).

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 a 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 light color. It helps the pretzels to get their light texture but also a deepth of flavor.
• Tapioca Starch/Flour: Tapioca starch/flour gives baked goods a chewy texture as well as the contributes to the browning.
• Corn Starch: Corn starch gives the gluten-free pretzels their classic crisp brown exterior.

Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten-free baked goods. It also gives the dough a wheat-like texture. I have only tested this recipe with Whole Psyllium Husks. This product can be found in your local health food store as well. Not all whole psyllium husk products are created equally. Aside from NOW Foods I also recommend the brand Organic India (I have NOT tested this recipe with Psyllium Husk Powder)

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.

Active Dry Yeast: I prefer active dry yeast which has to be activated in a warm liquid before adding it to the dough.

Ingredient Substitution Notes

If you must replace any of the ingredients used in the original recipe for Gluten-Free Soft Pretzels, please be aware your results may vary. I do not recommend replacing all the ingredients since you will be creating a whole new recipe.

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

Whole Milk: 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 non-dairy milk is an option but remember, they do not contain casein like whole milk.

Butter: If you are dairy-free, please substitute the butter with your favorite dairy-free butter substitute. I do not recommend oil.

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
• 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, 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)

Step 1: Lightly dust a parchment-lined baking pan with some tapioca starch and set aside (lightly! just like 10 grams of flour or less)

Step 2: 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 your 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. Your yeast will be ready when it looks bubbly and frothy. IF your yeast is not bubbly and frothy looking after 10 minutes, it most likely is dead and not usable.

Step 3: 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.

Step 4: 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)

Step 5: 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.

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.

Step 1: Line a baking tray with parchment paper and lightly spray with a nonstick cooking spray. Set aside.

Step 2: Divide the gluten-free dough into equal pieces by weight. You should have around 550 grams of gluten-free pretzel dough.

Step 3: Roll a piece of dough in an 18-20" rope. Traditionally thicker in the middle and thinner towards the ends.

Step 4: Shape the dough into a U shape

Step 5: Cross the two ropes twice to make them look like a twist.

Step 6: 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.

Step 7: 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. Pro Tip: I like to lightly sprinkle the pretzels with a little water before allowing them to proof. 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 the same 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 14-17 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.

I highly recommend enjoying these gluten-free soft pretzels while still warm - right from the oven! But if you happen to have any leftovers, store them in an airtight container for up to 3 days.

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 Sour Dough Pretzel

Do you happen to have a gluten-free sourdough starter in your fridge and are not sure what to do with it? Add up to 30 grams of cold, straight from the fridge sourdough start to your gluten-free pretzel dough (along with the yeast and milk) to give them a unique, more flavorful taste. No need to activate the sourdough before using it.

Making a gluten-free sourdough starter is easier than you may think. I make mine with sorghum flour or a mixture of sorghum flour and buckwheat.

FAQ about Gluten Free Soft Pretzels

Can I make this recipe with my favorite gluten-free flour blend?
I don't recommend using products like Bob's Red Mill, Cup4Cup, and King Arthur Measure for Measure in this recipe. These products are NOT designed to be used for recipes containing yeast. I highly recommend using the recommended gluten-free flours mentioned in my recipe for gluten-free soft pretzels.

Can I skip the baking soda bath?
You can but you should not. The baking soda bath gives the pretzels their signature color and distinctive soft pretzel chew.

Can I make this recipe vegan?
Please make sure to read the Ingredient Substitution Notes regarding making this recipe vegan.

My dough is very sticky
Did you measure the ingredients correctly using a digital kitchen scale? Did you measure the milk correctly? Did you allow the dough to rest for 10 minutes before shaping the pretzels? This dough will be tacky but should be easy to work with. You may lighly flour your hands and work space before rolling out the pretzels which should help with the stickyness.

Can I freeze unbaked pretzels?
To freeze the unbaked pretzels, I recommend freezing them after shaping and before rising. Once ready to bake, remove them from the freezer and allow for them to thaw in the fridge overnight, and proof them as directed in the recipe.

Can I freeze baked pretzels?
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.

Can I skip the Psyllium Husk?
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.

Can I double this recipe?
Yes, you can double this recipe.