Cooking and Serving: 65 minutes | 8 large pretzels
Ingredients
How to make gluten free soft pretzels | Ingredient substitutions | Gluten free flour blend: Be sure to use an all purpose gluten free flour
Description
Prep Time: 35 minutes | Cook Time: 30 minutes | Total Time: 65 minutes | Servings: 8 large pretzels
Ingredients
How to make gluten free soft pretzels
Expert tips
Ingredient substitutions
Gluten free flour blend: Be sure to use an all purpose gluten free flour
Tapioca starch: Even though most well-balanced all purpose gluten free flour
Milk powder: You can use nonfat, lowfat or whole milk powder. It helps the
Psyllium husk: Pure fiber, this absorbs a lot of moisture and forms a
Brown sugar: Adds some sweetness and depth of flavor, and feeds the yeast.
Cream of tartar: reacts with acid to assist the bread’s rise and helps the
Baking soda: helps the pretzels brown in the oven.
Salt: Controls the activity of the yeast, and brightens the flavor of the
Butter: Adds flavor, moisture, and tenderness to the crumb.
Vinegar: Reacts with cream of tartar to create with rise; encourages yeast to
Milk: Adds moisture to bring the dough together, plus flavor and richness.
Roll the first piece of dough into a 12-inch rope with the palms of both
Curve it into an upside down “U” shape and criss cross the ends over one
Criss-cross each end of the dough over one another once more to create a
Grab each of the ends again, and invert the helix over on itself toward the
Press the ends down to help them adhere so the twist doesn’t unravel during
Bring the baking soda bath to a full, rolling boil. A slow boil will do
Do not overproof the dough past the point where the surface of the rising
Boil quickly; if you soak the dough too long, it may begin to dissolve in the
Sealed bucket for proofing dough.
1 ¾ cups (14 fluid ounces) warm milk, (about 95°F)
1 ⅝ tablespoons (16 g) whole blond psyllium husk, (See Recipe Notes)
3 cups (420 g) all purpose gluten free flour blend
2 teaspoons xanthan gum, omit if your blend already contains it
¼ cup (36 g) tapioca starch/flour
½ cup (43 g) powdered milk, nonfat or lowfat are both fine
2 teaspoons (6 g) instant yeast
¼ teaspoon cream of tartar
¼ teaspoon baking soda
¼ cup (55 g) packed light brown sugar
1 teaspoon (6 g) kosher salt
1 teaspoon apple cider vinegar
4 tablespoons (56 g) unsalted butter, at room temperature
2 (50 g) egg whites, at room temperature
Baking soda bath for boiling, 6 cups water + 1 tablespoon baking soda + 1
Coarse salt for sprinkling
Melted unsalted butter, for brushing
Coarse salt, for sprinkling (See Recipe Notes)
6 tablespoons mayonnaise
1 tablespoon Dijon mustard
3 tablespoons honey
¼ teaspoon kosher salt
½ teaspoon dry mustard powder, optional
Instructions
MAKE THE PRETZEL DOUGH
Place the milk in a 4 cup measuring cup or similar sized bowl. Sprinkle the.
psyllium husk on top and whisk or mix to combine well. Allow the mixture to.
sit for at least 30 seconds so the psyllium absorbs the moisture and gels.
In the bowl of a stand mixer fitted, place the flour, xanthan gum, tapioca.
starch, milk powder, yeast, cream of tartar, baking soda, and brown sugar,.
and whisk to combine well, breaking up any lumps in the brown sugar. Add the.
salt, and whisk again to combine.
Add the apple cider vinegar, butter, egg whites, and milk with psyllium.
mixture. Use the paddle attachment or a separate, handheld spatula to mix the.
dough at low speed or * You can continue to use the paddle attachment, or scrape the dough off of it.
and replace it with the dough hook. Turn the mixer speed up to medium-high,.
and then high speed and beat for 4 more minutes. The dough should start off.
clumping around the dough hook, and eventually start sticking to the sides of.
LET THE DOUGH RISE, REFRIGERATED.
Transfer the dough to a lightly oiled bowl or proofing bucket large enough.
for it to rise to nearly double its size.
Cover the bowl tightly with an oiled piece of plastic wrap or the oiled top.
of your proofing bucket. Place it in the refrigerator for at least 1 hour and.
SHAPE THE PREPARED DOUGH
When the dough is ready, line rimmed baking sheets with unbleached parchment.
paper and set them aside. Turn the dough out onto a lightly floured surface,.
sprinkle it lightly with a bit more flour, and turn it over on itself a few.
times until it’s smoother.
Using a bench scraper or large knife, divide the dough into 8 equal portions,.
each about 5 ounces, and roll each into a ball.
Working with one piece of dough at a time, and using the palms of both hands.
lightly pressing away from one another, roll the dough into a thin rope about.
12 inches long. As you work on the dough, sprinkle it very lightly with flour.
Create an upside-down U shape with the dough, and cross the two ends over one.
another into an X shape 2 to 3 inches away from each end.
Grab each crossed end with the opposite hand, criss-cross them once, then.
turn them over onto the round end of the original U shape. Press the ends.
onto the round end to adhere. You can moisten the ends a bit to help them.
Transfer the shaped pretzels to the prepared baking sheets about 2 inches.
apart from one another. Cover with lightly oiled plastic wrap and set in a.
warm, draft-free location to rise until nearly doubled in size (about 1.
hour). Do not overproof.
MAKE THE (OPTIONAL) DIPPING SAUCE.
Combine all the ingredients in a medium-sized bowl, and whisk to combine.
well. The dry mustard powder really gives the sauce a nice depth of flavor,.
but it is entirely optional. Set the sauce aside.
BOIL AND BAKE THE RISEN PRETZELS
As the dough nears the end of its rise, preheat your oven to 400°F.
In a large pot, make the baking soda bath salt in approximately 6 cups of water, and bringing it to a rolling boil over.
Once the dough has finished rising, use a bread lame or small sharp knife to.
score each risen pretzel about 1/8-inch deep in 3 spots: the left arm and.
right arm, and on the top of the twist at the center.
Place the pretzels a few at a time in the boiling baking soda bath for less.
than one minute total. Flip gently to invert, and boil for another 30.
Reinvert the boiled pretzels and use a strainer to remove them from the.
water, letting excess water drain off into the pan. Return each of them the.
Brush each boiled pretzel generously with the melted butter, then sprinkle.
Place the baking sheet in the center of the preheated oven. Bake for 15.
minutes at 400°F. Reduce the oven temperature to 350°F, and continue to bake.
for about 15 minutes more or until dark brown all over and firm to the touch.
Remove from the oven, let cool for 20 minutes before serving with the dipping.
BOIL AND BAKE THE RISEN PRETZELS
As the dough nears the end of its rise, preheat your oven to 400°F.
In a large pot, make the baking soda bath salt in approximately 6 cups of water, and bringing it to a rolling boil over.
Once the dough has finished rising, use a bread lame or small sharp knife to.
score each risen pretzel about 1/8-inch deep in 3 spots: the left arm and.
right arm, and on the top of the twist at the center.
Place the pretzels a few at a time in the boiling baking soda bath for less.
than one minute total. Flip gently to invert, and boil for another 30.
Reinvert the boiled pretzels and use a strainer to remove them from the.
water, letting excess water drain off into the pan. Return each of them the.
Brush each boiled pretzel generously with the melted butter, then sprinkle.
Place the baking sheet in the center of the preheated oven. Bake for 15.
minutes at 400°F. Reduce the oven temperature to 350°F, and continue to bake.
for about 15 minutes more or until dark brown all over and firm to the touch.
Remove from the oven, let cool for 20 minutes before serving with the dipping.
Notes
* 3 cups (420 g) all purpose gluten free flour blend
* 2 teaspoons xanthan gum, omit if your blend already contains it
* ¼ cup (36 g) tapioca starch/flour
* ½ cup (43 g) powdered milk, nonfat or lowfat are both fine
* 2 teaspoons (6 g) instant yeast
* ¼ teaspoon cream of tartar
* ¼ teaspoon baking soda
* ¼ cup (55 g) packed light brown sugar
* 1 teaspoon (6 g) kosher salt
* 1 teaspoon apple cider vinegar
* 4 tablespoons (56 g) unsalted butter, at room temperature
* 2 (50 g) egg whites, at room temperature
* Baking soda bath for boiling, 6 cups water + 1 tablespoon baking soda + 1
* Coarse salt for sprinkling
* Melted unsalted butter, for brushing
FOR THE SWEET MUSTARD DIPPING SAUCE
* 6 tablespoons mayonnaise
* 1 tablespoon Dijon mustard
* 3 tablespoons honey
* ¼ teaspoon kosher salt
* ½ teaspoon dry mustard powder, optional
MAKE THE PRETZEL DOUGH
* Place the milk in a 4 cup measuring cup or similar sized bowl. Sprinkle the
psyllium husk on top and whisk or mix to combine well. Allow the mixture to
sit for at least 30 seconds so the psyllium absorbs the moisture and gels.
* In the bowl of a stand mixer fitted, place the flour, xanthan gum, tapioca
starch, milk powder, yeast, cream of tartar, baking soda, and brown sugar,
and whisk to combine well, breaking up any lumps in the brown sugar. Add the
salt, and whisk again to combine.
* Add the apple cider vinegar, butter, egg whites, and milk with psyllium
mixture. Use the paddle attachment or a separate, handheld spatula to mix the
dough at low speed or * You can continue to use the paddle attachment, or scrape the dough off of it
and replace it with the dough hook. Turn the mixer speed up to medium-high,
and then high speed and beat for 4 more minutes. The dough should start off
clumping around the dough hook, and eventually start sticking to the sides of
LET THE DOUGH RISE, REFRIGERATED
* Transfer the dough to a lightly oiled bowl or proofing bucket large enough
for it to rise to nearly double its size.
* Cover the bowl tightly with an oiled piece of plastic wrap or the oiled top
of your proofing bucket. Place it in the refrigerator for at least 1 hour and
SHAPE THE PREPARED DOUGH
* When the dough is ready, line rimmed baking sheets with unbleached parchment
paper and set them aside. Turn the dough out onto a lightly floured surface,
sprinkle it lightly with a bit more flour, and turn it over on itself a few
times until it’s smoother.
* Using a bench scraper or large knife, divide the dough into 8 equal portions,
each about 5 ounces, and roll each into a ball.
* Working with one piece of dough at a time, and using the palms of both hands
lightly pressing away from one another, roll the dough into a thin rope about
12 inches long. As you work on the dough, sprinkle it very lightly with flour
* Create an upside-down U shape with the dough, and cross the two ends over one
another into an X shape 2 to 3 inches away from each end.
* Grab each crossed end with the opposite hand, criss-cross them once, then
turn them over onto the round end of the original U shape. Press the ends
onto the round end to adhere. You can moisten the ends a bit to help them
* Transfer the shaped pretzels to the prepared baking sheets about 2 inches
apart from one another. Cover with lightly oiled plastic wrap and set in a
warm, draft-free location to rise until nearly doubled in size (about 1
hour). Do not overproof.
MAKE THE (OPTIONAL) DIPPING SAUCE.
* Combine all the ingredients in a medium-sized bowl, and whisk to combine
well. The dry mustard powder really gives the sauce a nice depth of flavor,
but it is entirely optional. Set the sauce aside.
BOIL AND BAKE THE RISEN PRETZELS
* As the dough nears the end of its rise, preheat your oven to 400°F.
* In a large pot, make the baking soda bath salt in approximately 6 cups of water, and bringing it to a rolling boil over
* Once the dough has finished rising, use a bread lame or small sharp knife to
score each risen pretzel about 1/8-inch deep in 3 spots: the left arm and
right arm, and on the top of the twist at the center.
* Place the pretzels a few at a time in the boiling baking soda bath for less
than one minute total. Flip gently to invert, and boil for another 30
* Reinvert the boiled pretzels and use a strainer to remove them from the
water, letting excess water drain off into the pan. Return each of them the
* Brush each boiled pretzel generously with the melted butter, then sprinkle
* Place the baking sheet in the center of the preheated oven. Bake for 15
minutes at 400°F. Reduce the oven temperature to 350°F, and continue to bake
for about 15 minutes more or until dark brown all over and firm to the touch.
* Remove from the oven, let cool for 20 minutes before serving with the dipping
I recommend Better Batter’s original blend or my Nicole’s Best multipurpose
blend (with added xanthan gum). King Arthur’s gluten free bread flour should
also work but,add up to 2 tablespoons more milk dough, mimicking the texture you see in the photos and video. Avoid Cup4Cup and
Measure for Measure here—they won’t produce the right texture. Vitacost’s
multi-blend gluten free flour, with added xanthan gum, should also work.
To make your own blend using one of my “mock” recipes, please see the all
purpose gluten free flour blends
page. I recommend my mock Better Batter.
You must use higher purity “blond” husk, or your baked goods may turn a harmless
but unsightly blue/purple color. I like NaturaleBio brand whole husk from
Amazon, but if it’s out of stock, I would buy Yupik brand.
You can make the dough without the psyllium husk, but will not be as smooth. You
must use the paddle attachment on your stand mixer, not the dough hook, and the
dough will be more difficult to handle. Add an additional 1 teaspoon xanthan gum
to the dry ingredients, and add the milk alone when you add the other wet
Nutrition information excludes the baking soda bath, melted butter and coarse
salt on top, and dipping sauce.
Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 441mg | Potassium: 257mg | Fiber:
5g | Sugar: 12g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 154mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
A close up a broken gluten free soft pretzel being dipped in sauce.
close up a broken gluten free soft pretzel being dipped in sauce.
These Auntie Anne’s-Style Gluten Free Soft Pretzels with sweet mustard dipping
sauce will keep you from having just one gluteny pretzel at the mall!
#glutenfreerecipes #softpretzels #malltreats #auntieanne
Auntie Anne’s-Style Gluten Free Soft Pretzels with sweet mustard dipping sauce
will keep you from having just one gluteny pretzel at the mall!
#glutenfreerecipes #softpretzels #malltreats #auntieanne
Can I make these gluten free soft pretzels without boiling them?
Yes, you can make these soft pretzels without boiling them first, but they’ll be
missing their deep brown color, slightly crisp exterior, and will rise more
unevenly and haphazardly.
Can these pretzels be frozen?
Yes, after these pretzels are fully baked and cooled, they can be frozen for up
to 3 months in an airtight freezer-safe container. If possible, avoid salting
the pretzels you intend to freeze, since the salt on top draws moisture out of
the pretzels and makes them go stale faster. Defrost frozen pretzles in the
microwave or toaster oven, but first sprinkle them with water so they are
My gluten free all purpose flour blend already has tapioca starch. Do I still
Yes! Every good rice-based all purpose gluten free flour blend has tapioca
starch in it. Adding more tapioca starch creates special stretchy properties
that make this dough easier to handle when raw, and improve the texture and
mouthfeel once boiled and baked. You should never leave out an ingredient in a
If you don’t plan to serve all of these gluten free soft pretzels right after
baking, try salting only the ones you intend to serve. Then, moisten and salt
the other ones right before serving.
Wrap any leftover pretzels tightly in plastic wrap or Glad Press ‘n’ Seal and
store at room temperature for 2 days. Sprinkle lightly with lukewarm water in
case the rolls have dried out at all, and warm briefly in a 300°F toaster oven
For longer storage, wrap each cool pretzel tightly in freezer-safe wrap and
freeze. Defrost at 50% power in the microwave and warm in a toaster oven before