Description

Hey friends, Beau here! Let’s talk about one of life’s simple pleasures: a perfectly soft pretzel. That golden-brown, lightly salted, melt-in-your-mouth wonder that begs to be dunked in mustard or cheese sauce. If you’ve been gluten-free, you probably thought this was a distant dream. Not anymore! This recipe is approachable, foolproof, and utterly delicious.

Ingredients

Scale

Dough:

2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
1 tbsp sugar
2 ¼ tsp instant yeast (1 packet)
1 tsp salt
1 cup warm water (110°F / 43°C)
1 tbsp olive oil

Boil Bath:

6 cups water
¼ cup baking soda

Topping:

1 egg, beaten (or melted butter/plant milk for egg-free)
Coarse salt

Instructions

1. Wake Up the Yeast

Combine warm water and sugar in a large bowl. Sprinkle yeast on top, stir gently, and let sit 5–10 minutes until foamy.

2. Create the Dough

Add flour, salt, and olive oil to yeast mixture. Mix on medium speed (stand mixer or wooden spoon) until soft, sticky dough forms.

3. Rise & Shine

Cover bowl with a towel or plastic wrap. Let dough rest in a warm spot for 30–45 min until slightly puffy.

4. Shape It Up

Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
Bring water and baking soda to a rolling boil.
Turn dough onto lightly floured surface. Divide into 6–8 pieces. Roll each into an 18–20 inch rope and shape into pretzels (or make bites/sticks). Tip: Lightly oil hands if dough is sticky.

5. The Magical Bath

Boil each pretzel for 20–30 sec in the baking soda water, remove with slotted spoon, and place on baking sheet.

6. Bake to Golden Glory

Brush with egg wash and sprinkle with coarse salt. Bake 15–18 min until deep golden brown.

Notes

Embrace the stickiness of gluten-free dough—more flour = denser pretzels.
Don’t skip the baking soda bath; it’s the magic behind that chewy crust.
Cold-fermenting the dough up to 24 hours adds flavor.

Prep Time: 20 min
Cook Time: 15 min

Nutrition

Calories: 190
Fat: 4 g
Carbohydrates: 34 g
Protein: 4 g