Gluten-Free Soft Pretzels GF Small
By the Gluten Free Recipes team ·
Enjoy the satisfying chew and classic salty flavor of these homemade gluten-free soft pretzels. They are perfect for dipping and snacking, offering a delightful texture without any gluten.
At a glance: This easy snacks recipe yields 4 servings in about 20 minutes (10 min prep, 10 min cook). It uses 7 ingredients — including gluten-free all-purpose flour blend, instant yeast, sugar — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Soft Pretzels GF Small: When preparing this snacks recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Soft Pretzels GF Small: This recipe is designed to be entirely free of gluten-containing grains, using a specialized gluten-free flour blend for optimal texture and structure.
Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp instant yeast
- 1 tbsp sugar
- 0.5 tsp salt
- 0.75 cup warm water (105-115°F)
- 1 tbsp baking soda
- 2 tbsp coarse sea salt, for topping
Instructions
- 1
In a large bowl, whisk together the gluten-free all-purpose flour blend, instant yeast, sugar, and salt. Ensure the flour blend is certified gluten-free to avoid any gluten-containing grains. Make a well in the center of the dry ingredients.
- 2
Pour the warm water into the well and stir with a spatula or wooden spoon until a shaggy dough forms. Continue mixing for about 1-2 minutes until the dough comes together, it will be sticky. Cover the bowl with plastic wrap and let it rest in a warm place for about 10 minutes.
- 3
While the dough rests, bring a large pot of water to a boil and stir in the baking soda. This alkaline bath is crucial for achieving the pretzel's signature chewy texture and golden-brown crust. Prepare a baking sheet lined with parchment paper.
- 4
Divide the dough into 4 equal portions and gently shape each portion into a rope about 10-12 inches long. Form each rope into a pretzel shape, then carefully dip each pretzel into the boiling baking soda water for about 20-30 seconds, flipping halfway through. The dough will puff slightly.
- 5
Carefully remove the pretzels from the baking soda bath using a slotted spoon and place them onto the prepared baking sheet. Sprinkle generously with coarse sea salt. Bake in a preheated oven at 425°F (220°C) for about 8-10 minutes, or until they are golden brown and firm to the touch.
Nutrition (per serving)
Tips & Notes
- Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
- GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.
- These keep well for up to 5 days — make a batch at the start of the week for easy grab-and-go snacking.
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