Gluten free soft pretzels: Superbowl food

Ignore all those purveyors of gluten-filled soft pretzels at the mall and make your own. Here's my recipe for gluten free soft pretzels!How many times have you walked past the soft pretzel store in the mall, glancing over to see if they maybe, possibly, finally came up with a gluten free option, only to be disappointed? If your answer is ALL THE TIME, have I got a recipe for you, just in time for your Superbowl party! My mom (Gluten Free Grandma T) and I have been working on cracking gluten free soft pretzels for over a year now, and we’ve finally got a good one. Here’s our recipe!

Gluten free soft pretzels

½ cup warm water (110F)

1 teaspoon sugar

1 teaspoon *instant yeast

2 tablespoons *honey

1 ½ cups America’s Test Kitchen gluten free flour blend

½ teaspoon *xanthan gum

½ teaspoon salt

½ teaspoon baking powder

For the boiling bath:

3 cups water

1 ½ tablespoons baking soda


*Coarse salt to sprinkle on before baking

First, put your warm water in a glass measuring cup and mix in the sugar. Sprinkle the yeast over it and wait five minutes. Your yeast should activate in this time (it should look kind of foamy); if it doesn’t, scrap it and start over.

During the five minutes your yeast is activating, mix the flour, xanthan gum, salt and baking powder in a medium bowl.

Ignore all those purveyors of gluten-filled soft pretzels at the mall and make your own. Here's my recipe for gluten free soft pretzels!

Pretzel sticks with mustard

Once the yeast is activated, add two tablespoons of honey to your stand mixer bowl, then pour the yeast water over it. Using the paddle, mix on low to incorporate the honey. Slowly add the flour blend and continue mixing on low until all the flour is incorporated (about two minutes.) Scrape down the sides if needed, then turn the mixer up to medium and mix for four minutes, scraping down the sides once if it’s really flying up the sides. Once the time is up, scrape down the sides and create a ball-ish shape in the bowl, using a rubber spatula. Cover the bowl in plastic wrap and let it rise for 90 minutes (we used the proof function in the oven, but anywhere slightly warm and not breezy should do.)

Take the wrap off the dough – it should have risen a little. Prepare the boiling bath in a deep pan and get it heating up. Take the dough and roll it into finger-sized sticks on parchment paper. We tried some traditional pretzel twists but the boil tore them up – the stick shape holds up well. If your dough is too sticky to work with, use some ATK flour on your hands and on your parchment paper, and roll the dough through it a couple times. Preheat your oven to 450F.

Boil the sticks for 60 seconds, turning over halfway. They’ll fatten up a bit more when you boil them. Remove them and place them on paper towels to drain out the extra water. Salt the sticks and line them up on a parchment-covered cookie sheet. Bake for 10-15 minutes (ours were on the lower end of the range) until brown.

Serve with cheese sauce, honey mustard, or the dip of your choice! These are best consumed right after baking; they get kind of chewy when stored overnight.

Have you found any good gluten free soft pretzels anywhere else? Are you so excited to try these? Tell me in the comments!

Grandma T’s gluten free recipes and recommendations will be featured on Gluten Free Fab Life from time to time – check back soon to see what she’s cooked up!

Grandma T’s previous recipes

February 2016: Gluten free flour tortillas
March 2016: Gluten free dark chocolate cookie balls
April 2016: Our favorite gluten free cookbook and recipes
May 2016: Gluten free graham cracker crust
July 2016: Gluten free peach strudel
July 2016: Gluten free sesame chicken
August 2016: Gluten free vanilla pecan cookie balls
December 2016: Gluten free tamales and red chile pork
January 2017: Unicorn gluten free spritz cookies


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