Gluten Free Soft Pretzels

Chewy, Salty, Everything a Mall, Carnival or German Bierhalle could want!

Jul 05, 2022

A few weeks ago a friend told me that what she missed most when eating gluten free was really good soft pretzels. It had been so long since I’d made one presidents have come and gone… friends that’s way too long. Everyone else is grabbing one at the mall, and at festivals, even in beer gardens. Let’s rectify that shall we?

My favorite little local German joint serves small pretzels like these, and HUGE ones meant for sharing with 2 kinds of mustard OR a cheese spread spiked with garlic and paprika - spectacular. Let’s get everyone in on this pretzel action shall we? Feel free to make yours giant, there are instructions in the recipe, go ahead, no one will mind.

The chewy texture here comes from not only the combo of psyllium and xanthan in the dough, but also the signature baking soda bath - a trick I also employ when making bagels, to give that perfect pull when biting in.

When I was small my mom had a children’s cookbook with soft pretzel letters in it, that works well here too! Instead of the classic pretzel shape, why not make the letters of your name, or “Happy Birthday” or “40” or whatever suits your fancy? Simple twisted pretzel breadsticks would also be great with your backyard BBQ this summer or to stash in your bag for the carnival - while everyone else is chomping down you’ll join right in.

Gluten Free Soft Pretzels

Yield: 12 small or 6 large soft pretzels

1 Tb (9g) instant yeast
1 ½ cups (200g) fine brown rice flour
1 cup plus 2 Tb (130g) sorghum flour
2/3 cup (110g) tapioca starch
1/3 cup (60g) potato starch
3 Tb (40g) light brown sugar
1 Tb (9g) xanthan gum
1 tsp (6g) salt
2 Tb (g) psyllium husk
2 cup (470g) milk or nondairy milk like hemp, gf oat, or soy
3 Tb (42g) unsalted butter, melted or olive oil

8 cups water
6 Tb (72g) baking soda

1 egg, beaten
Flaky Salt or Pretzel Salt to sprinkle

Combine brown rice flour, sorghum flour, tapioca starch, cornstarch, yeast, brown sugar, kosher salt, psyllium husk, and xanthan gum in a bowl or the bowl of a stand mixer. Add the milk and butter and mix on low speed until a soft dough is formed. Let rest for 15 minutes.

Divide dough into 12 (or 6) pieces. Roll each piece into a long rope. Form that rope into a “U” and cross the ropes twice to twist. Fold the twist down to make a pretzel shape, and push the dough together where it crosses the u shape. Once they are all shaped let them rise in a warm place until almost doubled, around 1-2 hours depending on your kitchen temperature.

Once the pretzels have risen heat the oven to 425F and line a baking tray with parchment paper. Set aside.

Combine the water and baking soda and bring to a boil. Gently lower each pretzel into the pot of water for 30 seconds, remove with a slotted spoon. Put the pretzel back on the prepared pan and brush with beaten egg, and sprinkle with flaky salt. Repeat with all pretzels.

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.