Gluten-Free Soft Pretzels

This post features a recipe for my soft and doughy gluten-free soft pretzels, which you can make using an amazing flour mix from Hand + Heart Gluten-Free (formerly Lorraine’s Gluten Free). Hand + Heart sponsored this post, which also contains affiliate links. Please see my disclosures.

I don’t know any gluten-free person alive who doesn’t miss soft pretzels. I’m not talking about any old pretzels, I’m talking about the big soft chewy, doughy pretzels you can buy from Auntie Anne’s or Wetzel’s Pretzels at the mall. (Both Auntie Anne’s and Wetzel’s pretzels are certifiably NOT gluten-free.)

There are a few store-bought soft pretzel options, but the truth is, if you want a delicious soft pretzel, you’re going to have to make it yourself.

While it might seem daunting to make your own gluten-free soft pretzels, I promise you, this is a painless process. It takes a little effort, and there is a small learning curve, but once you get the hang of it, soft pretzels will be a part of your life now and forever.

For years, I was intimidated by the process because, let’s face it, making a doughy soft pretzel doesn’t sound like an easy task; however, thanks to Hand + Heart Gluten Free Sweet Dough Mix, this process is less intimidating and much easier than I anticipated.

I’ve used Hand + Heart Sweet Dough Mix in the past, both in my delicious and soft gluten-free cinnamon roll and in my doughy gluten-free monkey bread recipe.

This dough holds strong, unlike most gluten-free doughs that break easily, and it tastes great. And truth be told, the dough is only slightly sweet, so it can be used in savory recipes as well as this gluten-free soft pretzel recipe.

Here’s how to make gluten-free soft pretzels that will make you feel like you’re eating a soft pretzel from the mall again.

Step #1: Order Hand + Heart Sweet Dough Mix

I’m sure you could test a variety of flour blends and buy various flours to figure out how to get that just-right texture, but Hand + Heart has done all the hard work for you. Order a sweet dough mix, and the hard part is done.

Step #2: Make the Dough

Be sure to plan ahead, because I recommend you make the dough a few hours ahead of time or even better, the day or night before you plan to use the dough. The dough is much easier to work with when it’s cold.

To make the sweet dough, follow the instructions on the package by combining the following ingredients and mixing them well (for at least 5 minutes) in your standing mixer:

• 1 1/4 cups warm whole milk (temperature between 105º – 110ºF) – ok to use dairy-free “milk” if needed (which is what I did). The texture will be a little different but still very good.
• 3/4 cups butter (1 1/2 sticks or 169 g), melted but cooled
• 2 large eggs, room temperature, lightly beaten

Let the dough rise for 2 hours before sticking it your fridge to cool. Again, cold dough will be easier to handle, so be sure to leave yourself plenty of time for the dough to cool. I often make the dough the day before I’m ready to make the soft pretzels.

Step #3: Roll Out the Dough and Shape the Pretzels

Divide the dough in half. You’ll be working with half at a time. Put the other half in the fridge to keep cool. Each half will make eight pretzels, for a total of 16 pretzels.

Generously flour a surface with gluten-free flour (I used Hand + Heart APF gluten-free flour) and knead the dough until it’s no longer sticky but not dry. Don’t be afraid to add flour as needed, the dough can handle it.

Roll the dough into a rectangle and cut it into 8 even sections. Each section will be a pretzel. Next, roll out one of the dough sections into a long snake, then fold it into an upside-down U.

Twist the two ends together so they become entangled. Keep a good space for the loop at the top and leave some of the dough hanging at the bottom.

Next, grab the two bottom ends and fold them into the middle of the loop, then secure them gently in place by applying gentle pressure to the dough. Adding a little wetness can help act as glue to seal the ends to the top of the pretzel.

Step #4: Prepare Your Baking Soda Mixture

Did you know that soaking the pretzels in a baking soda and water mixture will make them smooth and shiny on the outside but doughy in the middle? Don’t skip this part.

In a large pot, combine the following:

• 6 cups water
• 2 tbsp baking soda

Bring the baking soda-water mixture to a rolling boil, then place four pretzels at a time into the baking soda bath. Let the pretzels soak for one minute, flipping them halfway.

Scoop each pretzel out of the bath and drain it as much as possible using a slotted spatula or spoon. You can drain them on a cookie wire rack to remove excess moisture if needed.

Transfer each pretzel to a silicone mat-lined (or parchment-lined) baking sheet. Continue to give each pretzel a baking soda bath until all 16 pretzels have gone through the process.

Step #5: Egg Wash

Combine the following ingredients in a small bowl and mix well to form an egg wash:

• 1 egg yolk
• 1 tbsp water

Brush the egg wash over each pretzel.

Step #6: Season the Pretzels

Top each pretzel with your desired topping(s). Here are some suggested toppings that work well:

• Kosher salt or sea salt (a little goes a long way!)
• Everything Bagel seasoning
• Sugar and cinnamon mixture

I like some of my pretzels to be savory and some sweet, so I add a mixture of toppings.

Step #7: Bake the Pretzels

The pretzels are now ready for the oven. Place them in a 350º F preheated oven and bake for 15-18 minutes until the tops are golden brown. Remove from the oven and allow the pretzels to cool (at least a little bit) before enjoying.

This is what my Everything Bagel gluten-free soft pretzel looks like:

And this is what my cinnamon-sugar soft pretzel looks like:

Store any leftover pretzels in a sealed container for up to 2 days or freeze and enjoy as desired. The pretzels taste best when made fresh and while they’re still warm.

Soft Pretzel Q&A

How do you store the soft pretzels? The pretzels are super doughy and delicious and best enjoyed right away. However, to store leftover soft pretzels, cool them, then individually wrap them in plastic wrap and place them in your freezer. You can then defrost and reheat them when you crave one.

How do you prevent the pretzels from falling apart or coming undone in the baking soda bath? I handle the pretzels very gently because without gluten, or the “glue,” they are a bit more fragile to handle. I use a flat, wide spatula to put them into the baking soda bath, then fish them out with a slotted spoon or the small strainer pictured above.

Do I have to use Hand + Heart Sweet Dough Mix? Hand + Heart Sweet Dough Mix was formulated to provide a doughy texture to yeast-risen gluten-free baked goods. Because soft pretzels require yeast, this flour blend works well. You could, of course, create your own flour blend, but why bother when Hand + Heart has done the hard work for you? This recipe requires Hand + Heart Sweet Dough Mix and has not been tested with other mixes or flour blends. Please note the baking mix comes with the needed yeast packets.

The pretzels taste a little different to me. How come? You may notice homemade soft pretzels have what I can only describe as an “alkalized” taste. That is from the baking soda bath, which is required to give the pretzels their thick crust and doughy center. It can feel like a strong flavor, but most pretzels require the baking soda bath to look and feel right.

My dough is too dry to handle. If you added too much flour when you kneaded and rolled out the dough, it may become too stiff. Add a little water and/or put the dough back into the fridge to cool. Cold dough is less sticky and will be easier to handle without sticking or breaking.

Tip! To make these pretzels extra soft and indulgent, brush them with melted butter after baking and while they’re still warm. Enjoy immediately.