A lot of people are needlessly intimidated at the thought of making an authentic gluten free soft pretzel recipe at home.
For some, it’s the soda bath (what the heck is that?!). For others, it’s rolling and forming the gluten free soft pretzel dough. Still others just aren’t that comfortable baking.
Me? Well, I can’t leave well enough alone.
I have a wonderful gluten free soft pretzel recipe that I developed in 2008. Yes, 2008! (I’ve been doing this gluten free thing for a long time). Yet, because I hadn’t made the recipe in so long, I decided it needed “tweaking.” You can probably guess the result.
Just so you know, I’ve improved my gfJules Gluten Free All Purpose Flour over the years since 2008, now making it with all non-GMO ingredients, among other things. I’ve also taken it to a new level when used in things like pie crusts, pastry and rolled doughs and cookies; everything else is still awesome, but these applications, in particular, are now made better than even when made with regular wheat flour (seriously, I hear this all the time from customers). I’d like to think my efforts to keep improving my pre-made blend are why it keeps being voted #1 Gluten Free Flour in the consumer choice Gluten Free Awards.
Back to the gluten free soft pretzel recipe … once in awhile when I try a really old recipe with my improved gfJules Flour, I find that I need to add a bit more liquid to get the dough where it needs to be. So it was when I tried this recipe again that I thought I should hedge my bets and add a bit more liquid to the dough when I made it.
However, I had just returned from a week away from my kitchen, driving around the northeast with my kids, not doing math. So instead of adding 8 tablespoons of water, I added 8 ounces of water (twice as much — oops!). The first batch was, well, concerning. They actually made great gluten-free pretzel buns, if you’re into that. Very flat and it was a struggle not only to braid them, but to tell they were ever braided once they’d baked!
Making a second batch, I realized my error and made them again, adding only the one tablespoon extra water I’d initially anticipated I would need. The dough was much easier to work with (no kidding, right?!), but these pretzels rose to kingdom come, then sunk (although they still tasted pretzel-y). The third batch I thought I had it all figured out, not allowing the pretzels to rise much at all before boiling, but they STILL rose too fast and were too puffy, looking rather unattractive after baking, truth be told.
So then I baked batch #4 and I bet you can guess where I netted out in the end: I was right all along with 8 tablespoons of water, as I wrote in the original recipe.
Is there a moral to this story? Well, my husband would tell you that it’s leave well enough alone, and he would also tell you that “even Jules makes baking mistakes and creates recipes that don’t turn out on the first try.”
The happy ending to all this, of course, is that each batch still tasted great. Kind of like saying that homely girl or boy in high school has a “great personality.” You know what I mean.
I did decide with the last batch to cut back on the yeast, and if you’ve made this recipe of mine before, you’ll notice that change. I usually like to tell people to just add one packet of yeast to breads and pizza doughs to make it easy, but in this case, I think you’ll find a nicer, more pretzel-y result if you measure out half of one packet per batch of gluten free soft pretzels.
In the end, I guess I would say that even with all these experiments, I can assure you that the recipe is quick to make and whether they’re pretty or not, they’ll still taste good. Remember, a soda bath is just boiling water with baking soda in it — don’t be intimidated! And even a misshapen gluten free soft pretzel made with this recipe and my gfJules Flour tastes awesome! Ever seen soft pretzel “bites” or “sticks”? They’re just as tasty!
And for those of you looking to make gluten-free pretzel buns, try adding more water (start with 4 tablespoons extra) and don’t try to braid them. Just roll the dough into balls and follow the directions as written from there. You may need to bake longer, depending on the size of your bun, so just know if a toothpick stuck into the middle comes out with dough, it’s not done yet!
Check out some of the young gluten free soft pretzel bakers who’ve made these treats over the years. They trusted my recipe and didn’t make any changes … wish I could have done the same!
If they can do it, so can you.
Grab some baking soda and some mustard and get busy! And one more thing: just like “regular” soft pretzels, these are best enjoyed the day they’re made. The large sea salt on top makes them look wrinkly on day two.
Happy pretzel-making!
Gluten Free Soft Pretzel Recipe
Ingredients
- 1 1/3 cups + 2 Tbs. (197 grams) gfJules™ Gluten Free All-Purpose Flour
- 1/2 tsp. salt
- 1/2 package (1 1/8 tsp.) rapid rise/bread machine yeast, gluten-free (Red Star®)
- 1 tsp. granulated cane sugar
- 8 Tbs. warm water (110° F)
- 1 Tbs. honey or agave nectar
- 1 egg, room temperature (or egg substitute like 1 Tbs. flaxseed meal steeped in 3 Tbs. warm water)
- (1/2 cup baking soda for soda bath)
- oil, butter or non-dairy alternative for brushing on top of pretzels (Earth Balance® Buttery Spread)
- coarse sea salt, sesame seeds, or other toppings of choice
Instructions
In a small bowl, mix warm water, sugar and yeast and let stand for 5 minutes. Measure and whisk together the gfJules Flour and salt set aside.
In a large bowl, whisk the egg and honey. Stir in half of the proofed yeast mixture, then add half the flour mixture to the bowl. Beat on low speed, then add remaining flour mixture and yeast mixture, beating again to integrate the ingredients, then add one minute of mixing.
The dough should be tacky, not wet or difficult to pull apart. If it is very wet, add more gfJules Flour by the tablespoon; if it is difficult to separate the dough into 4 balls because the dough is tough or tight, add warm water by the tablespoon to the dough, mixing until integrated and the dough is looser.
You want it to be able to roll the dough out like soft playdough, but it should not be too wet that it's difficult to roll.
Divide the dough into 4 equal sized balls. Gently roll small fistfuls of dough to approximately 1/2 inch diameter thick logs (use a very light dusting of gfJules™ All Purpose Flour to dust the rolling surface only if needed to keep the dough from sticking). If the dough is too coated in flour, it will be difficult to roll it out because there will be no friction, so dampen your mat or rolling surface.
Take both ends of each log and twist into the middle.
Press together to form a pretzel shape. Gently dab water under each of the ends of the twist to help them stick together, or they may release during the boil.
Lay each pretzel onto a parchment-paper lined baking sheet.
Use a pastry brush to dust off any excess flour, then liberally brush or spray the pretzel dough with water to keep it from drying out while rising. Cover with another sheet of oiled parchment and set aside to proof for up to 15 minutes. You do not want the pretzels to rise too much or too fast, so if your kitchen is already warm (as in summer), there is no need to move the pretzels to an oven or hotter location.
Prepare a soda bath by adding baking soda to 8-10 cups of water in a large pot and bring to a boil over high heat. Stir until the soda is completely dissolved.
Preheat the oven to 375° (static) or 350° (convection).
Once the soda bath has achieved a rolling boil, gently submerge pretzels individually into the bath for 30 seconds, flipping over after about 15 seconds.
Remove with a slotted spoon or skimmer, drain and replace the pretzels onto the parchment-lined baking sheet.
Brush the boiled pretzels with oil or melted butter and top with coarse sea salt or other toppings. Bake for 10 minutes, or until golden brown. The pretzels will get darker using a convection setting. Do not over-bake.
Remove to cool slightly before serving plain or with your favorite mustard!
Notes
As with any soft pretzel, these are best served the same day they are made.
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Can you possibly create an area on your site that allows us to print our recipes in recipe card format?
Hi Betty,
I am converting the recipes over, one-by-one, to a printable recipe card format. Some with specific how-to photos will be more than a recipe card, but it should be much easier to print off once I’m done converting them. I have over 430 recipes, and it’s just little ol’ me doing it, so I’m working as fast as I can! I’ll do this one for you now – hope that helps!
~jules
Hi Jules!
Since Pretzel rolls are now all the rage in place of Hamburger Buns, I was wondering if these could be made in bun shapes for burgers or even hot dogs? Would you do anything different to make it happen?
Hi Mary Ellen, I think thats a great idea! I would start with a smaller bun size so you can see how long they need to cook, and follow the same directions except the pretzel shape, of course. The key is the soda bath to get that “pretzel-y” finish on the crust. Let me know how it goes!
~jules
Hi! I was so excited to make this, but I didn’t have any of your custom flour blend. When I went to your site to order, I made sure to read the ingredients, because my daughter is really allergic to corn (along with wheat and sesame.) Unfortunately, I learned that corn is in the flour blend. Do you offer a blend that is corn free?
Hi- have a look at this article on gluten-free flours for a ratio recipe I suggest which you can make without corn. I hope you enjoy it! https://gfjules.com/gluten-free-flour-comparison/
~jules
When put them in the pot of boiling water they disolved. What should I do next time Thanks.
Hi Megan, can you give me a bit more info? Did you make any ingredient substitutions? What flour did you use? Also, what do you mean by “dissolved”? Did they untwist or did the dough actually fall apart?
Thanks for more info and I’ll do what I can to help!
~jules
Can I substitute maple syrup for the honey or agave syrup? My niece is allergic to honey and agave. Thank you Jules.
Hi Katherine, yes, absolutely!
~jules
Can you use active dry yeast instead of rapid rise yeast? If yes, would you leave it longer or the same amount of time?
Hi Stephanie, you can absolutely use active dry yeast instead, but I’d suggest at least doubling the rise time.
~jules
I have your original recipe book, Jules, and I wondered if your flour mix from that book will work to make these goodies?
Rosemarie Menassas
Abbotsford, BC
Canada
Hi Rosemarie –
How fun that you have my first book! It seems like so long ago that I wrote it, but I do still turn to some of the recipes, as I did today in fact! You can absolutely use that homemade blend recipe in any of my recipes.
Happy baking!
~jules
Been looking for your books on the web, could not find them. Would love to have your first book. Have tried several gf bread recipes, not really happy with any of them.
Hi Merry, here are links for my 3 published books:
Nearly Normal Cooking for Gluten Free Eating
The First Year: Celiac Disease and Living Gluten Free
Free for All Cooking
As for bread recipes, do you have my gfJules flour or my bread mix? I have lots of great GF bread recipes in my books but also here on this site. Search under the “Breads” tab under “recipes” or give my easy bread mix a try. I think you’ll be very pleased with the results!
~jules
Hi Jules – I have a high sensitivity to yeast, so I love seeing all these amazing GF recipes…and soft pretzels are one of my weaknesses…but I can’t even make them GF because of needing yeast! Have you tried any yeast alternatives with your recipes? I would appreciate any suggestions/recommendations!
Hi Stephanie, the only yeast “substitutes” I’ve used have been chemical ones (baking powder and baking soda). Not sure how they’d fare in this soft pretzel recipe because of the shaping steps. I suppose it wouldn’t hurt to try (they would still taste good, no matter how they looked, right?!). I think if you tried 2 tsp. baking powder and 1 tsp. baking soda, and if the dough seemed too wet or puffy to shape, maybe gently put the dough in a large gallon bag and cut the corner out so you could pipe the dough into the boiling water bath, you might have the best results. Let me know how it goes if you try it!!!
~jules
Hello
I just made these pretzels and while I loved the texture, my pretzels tasted like baking soda. Do you have any idea of what I did wrong? I dipped the pretzels into the baking soda bath as is written in the recipe.
Hi Josey, just cut back on the soda in the bakings soda bath next time. Sometimes it doesn’t boil off as fast as others and leaves more of a reside that some people are more sensitive to than others. The soda bath helps to seal the dough to make that familiar pretzel “skin,” but the pretzels will taste great even without as much soda or even without the bath, they just won’t have the same seal on the outsides.
Enjoy! and thanks for writing in!
~jules
I made these and my son loved them – third night in a row the kids begged me to make them.
Just pulled my first batch out of the oven 5 minutes ago and only have one left! My 10 yr old and her friends gobbled them up, and these are regular-gluten kids!! Off to make a second batch
thanks Jules!!
That’s quite a testament, Holly! Congratulations on your pretzel-baking success and on having another winning recipe to add to your box! Way to go!!!
~jules
My daughter has been craving soft pretzels since being diagnosed with her gluten sensitivity last summer. We made these today… JACKPOT! They tasted absolutely delicious, and best of all, made her soooo happy! Thanks!!!
Oh Margot, that’s so wonderful to hear! I’m thrilled that you were able to make them again safely for her!!!
If I want to make these ahead for a party what would be the best way to go about it? Should I get all the way to baking and then just par bake them? Or bake them fully and just reheat briefly before serving? Or something else? Thanks!
Hi Natalie, I would recommend forming them and then covering them well and putting them in the fridge if the party is the next day, or leave them covered to rise at room temp if the party is later that day. Then proceed with the recipe. They really are best freshly made or re-heated. Enjoy!
Jules what is the difference in the yeast? I don’t have rapid rise/bread machine yeast. Will it make much difference?
Hi Susan, check out my article on yeast for more info, but basically, if you have regular yeast, you’ll want to let them rise longer. Hope that helps!
Hey there remember the pretzel rolls I made recently?! That was made with your bread mix! They were great! Recipe on my site look at albums for pretzel … Only thing the next day they were hard :0(
That’s great to hear, Nathalie! I find that pretzel dough in general is pretty hard the next day unless re-heated (even gluten soft pretzels). Probably has something to do with the thinness of the dough making it more prone to drying out. We made soft pretzels yesterday and were just sure to polish them off the same day!
Thanks for the recipe. I have made this recipe three times and the last two times the dough is really crumbly. I added water and it didn’t seem to help. I had to make them into prezel balls, any suggestions? Thanks!
Hi Jennifer – why don’t you email Support@julesglutenfree.com and they can walk through the recipe with you to better help. The dough should be wet enough to hold together and not be crumbly, so adding more water would be key. Perhaps adding it earlier in the process so it would be better absorbed. Send and email and we’ll do our best with you to figure out where it might have gone wrong. I applaud you for making the best of it and making pretzel balls though — brilliant!
Thanks! I e-mailed the support team.
I’m hoping to make these pretzels, but I’m out of your all purpose flour. I do have a bread mix packet. Can I use the bread mix as a substitute for the flour or is there any difference? Thanks for your help– you’ve made my son’s life much easier ; )
Hi Liz, I haven’t tried the pretzels with my bread mix – the mix is quite different from my pretzel recipe, but now you have me curious! I tell you what: if you want to try my bread mix in this recipe and let me know how it works out, any changes you made to the directions etc., and send us a picture, I’ll send you another bag of bread mix to replace that one! You’ve really got me curious now! Let me know how it goes by emailing us at Support@JulesGlutenFree.com!!! Have fun!
Can I use any gf all purpose flour recipe? I like to make my own. Can’t wait to try them! Thanks
Linda – I hope you enjoy the recipe! All GF flour blends behave differently though, so if yours doesn’t work well in this recipe, I’d suggest trying it again with my blend for optimal results. Have fun – making homemade soft pretzels is much easier than it looks!
Going to make these real soon! They sound great! Thanks Jules!!!
these were fantastic!
I’m going to try and make pizza pretzels with pizza sauce and cheese next.
If I double the recipe, will I have the same success?
That’s great, Nicole! I have doubled the recipe for classes I’ve taught and they turned out fine. Let me know how the pizza pretzels go!
I haven’t tried them with mustard yet. Next time I make them, I’m going to have to doulbe the recipe, because here it is Tuesday, and they are GONE. Between my children and my husband, they were gobbled up. I had, like, half of one. My husband said last night, Where did you get the dough for those pretzels? I said, I made it. He said, From scratch? No respect, I tell ya!
Singa – what a great story! I love! Sounds like doubling it is a must for your family!!!