Gluten-Free Small-Batch Soft Pretzels

Ingredients

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• 2 cups gluten-free all-purpose flour blend (with xanthan gum) Shop
• 1 tsp instant yeast Shop
• 1 tbsp sugar Shop
• 0.5 tsp salt
• 0.75 cup warm water (105-115°F)
• 1 tbsp baking soda Shop
• 2 tbsp coarse sea salt, for topping

Instructions

1. 1 In a large bowl, whisk together the gluten-free all-purpose flour blend, instant yeast, sugar, and salt. Ensure the flour blend is gluten-free to avoid any gluten-containing grains. Make a well in the center of the dry ingredients.
2. 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. 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. 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. 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

• Tip: Gluten-free dough is soft and sticky. Oil your hands instead of adding more flour when shaping, or the pretzels turn dry.
• Tip: Dip each pretzel in the baking-soda bath for only 20 to 30 seconds; that gives the brown, chewy crust.
• Substitution: Everything bagel seasoning labeled gluten-free or cinnamon sugar can replace the coarse salt.
• Storage: Best the day they are baked. Freeze cooled pretzels up to 1 month and reheat at 350°F for 5 minutes.

Common questions