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Home » Dessert » Gluten-Free Soft Pretzels

Gluten-Free Soft Pretzels

Last Updated February 5, 2024. Published June 21, 2022 Good For You Gluten Free

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Gluten-Free Soft Pretzels
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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.

hand + Heart gluten free sweet dough mix package

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.

gluten-free soft pretzel shaping part 1

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.

gluten-free soft pretzel shaping part 2

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.

gluten-free soft pretzel part 3

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.

baking soda bath for gluten-free soft pretzel

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.

baking soda bath for gluten-free soft pretzel 2

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.

brushing gluten-free soft pretzel with egg wash

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
gluten-free soft pretzel before baking

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

gluten-free soft pretzel before baking 2

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:

gluten-free soft pretzel with everything bagel topping

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

gluten-free soft pretzel with cinnamon sugar topping

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.

gluten-free soft pretzel broken to see doughy inside

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.

gluten-free soft pretzels with Lorraine's sweet dough mix

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.

Gluten-Free Soft Prezels

If you're on a gluten-free diet, you'll be thrilled to finally be able to make a chewy and soft gluten-free pretzel again… and this recipe holds together well and tastes great.
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: pretzels, soft pretzels
Prep Time: 45 minutes minutes
Cook Time: 15 minutes minutes
Rise and chilling time: 4 hours hours
Total Time: 5 hours hours
Servings: 16 pretzels
Calories: 264kcal
Author: Jenny Levine Finke

Ingredients

For the Dough:

  • 1 package of Hand + Heart Gluten-Free Sweet Dough Mix see notes
  • 1 1/4 cups whole milk warmed to a temperature between 105-110ºF
  • 3/4 cups butter (1 1/2 sticks or 169 g) melted but cooled
  • 2 large eggs room temperature, lightly beaten
  • gluten-free all purpose flour as needed, for rolling out the dough

For the Baking Soda Bath:

  • 6 cups water
  • 2 tbsp baking soda

For the Egg Wash:

  • 1 egg yolk
  • 1 tbsp water

Toppings:

  • 1 tsp Sea salt see notes for topping suggestions

Instructions

For the Dough:

  • Prepare the sweet dough mix as instructed on the package by combining Hand + Heart Sweet Dough Mix with the included yeast packets, warm milk, melted butter and eggs. Mix the dough well then cover it with plastic wrap. Allow the mixture to rise for 2 hours at room temperature. After it has risen, put it in your fridge to cool for 2 hours or overnight. Cold dough will be easier to handle and shape.
  • Divide the dough in half so you can work with half of the dough at a time. Put the other half back into the fridge. Each half will make eight pretzels, for a total of 16 pretzels.
  • Generously flour a surface with 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 long rectangle and cut it into 8 even sections. Each section will be a pretzel.
  • 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.
  • 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.

For the Baking Soda Bath:

  • Bring the 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 also drain them on a cookie wire rack to remove excess moisture.)
  • 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.

For the Egg Wash:

  • Combine the egg yolk and water and use a fork to blend the egg wash well. Brush the egg wash over each pretzel.
  • Top each pretzel with salt or your desired topping(s). See notes for suggestions.

Baking the Pretzels:

  • Preheat your oven to 350º F, then bake the pretzels for 15-18 minutes until the tops are golden brown, working in batches. Remove them from the oven and allow the pretzels to slightly cool before enjoying.

Notes

Any leftover pretzels can be stored in a sealed container or bag for up to 2 days, or frozen individually in plastic wrap and heated as desired. The pretzels taste best fresh and warm.
This recipe only works with Hand + Heart Gluten-Free Sweet Dough Mix, which is a special blend of ingredients. It cannot be replaced with another flour blend or baking mix. 
You can use dairy-free milk and butter if needed. It will taste slightly different but still great.
Nutrition information is approximate.

Nutrition

Calories: 264kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 832mg | Potassium: 122mg | Fiber: 1g | Sugar: 14g | Vitamin A: 343IU | Calcium: 71mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

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Welcome to Good For You Gluten Free

Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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