If you’ve been missing out on your favorite mall snack (Hello, Auntie Anne’s!), then these doughy, soft gluten-free pretzels with a golden, chewy crusts will bring you right back to food court days! This homemade pretzel recipe is made with all-purpose gluten-free flour, has easy step-by-step photos, and are so spot-on with taste and texture no one will know they’re actually GF. Winning!
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Seriously, THE BEST, Soft Gluten-Free Pretzel Recipe
Lordy, have I’ve been missing out on one of the best gluten-free snack options of all time. In my defense, I didn’t think it was possible. Recreating the best throwback 80’s mall treat of all time?! These soft, doughy gluten-free pretzels require simple ingredients, easy shaping, and actually have a spot-on taste and texture?! Say it ain’t so.
Well, friends. I’m here to spread some more snack joy, because just like these crispy gluten-free mozzarella sticks, you can now enjoy a classic treat again. This easy, homemade gluten-free pretzel recipe is made with an all-purpose GF flour blend, but adding one of my favorite ingredients when I really want to boost a soft, pliable crumb.
When I created these famously soft gluten-free dinner rolls, I experimented with replacing some of the flour with potato starch to really nail a fluffy crumb. It helps structure the dough so it’s workable, key when shaping from-scratch soft pretzels, but avoids adding a bunch of extra flour, which dries out the dough.
Making the pretzel dough is straight-forward and simple, with a simple dump and mix process. After that the dough rises for about 1 hour and then it’s time to shape, boil, and bake. I’ll walk you everything below, step-by-step so you can make the best GF pretzels like a boss! Let’s do this.
Another knock-out recipe! My son has wanted a good soft pretzel since having to go GF. We found your recipe and tried it today. Holy cow! Even my non-gluten free husband couldn’t tell they were gluten free. I made them as pretzel “nuggets” and they were delicious. Thank you for your amazing recipes.
—Jen
Ingredient Tid Bits
Having to accommodate a gluten-free diet is hard enough, so let’s not overcomplicate things. When creating GF yeast breads, my goal is to make the recipes approachable with an easy ingredient list. If there is anything that can be modified or requires a little explanation, that is covered below.
- Gluten-Free All-Purpose Flour Blend – Using a quality GF flour makes or breaks the end result. Cup4Cup gluten-free flour is what I recommend for all my baking recipes, especially breads because it yields a softer texture.
- Potato Starch (not flour) – Instead of relying on additional flour to structure the dough, I substituted another gluten-free starch. Use for best results, but tapioca starch or additional GF flour may be substituted.
- Psyllium Husk Powder – Helps maintain moisture and prevents the pretzels from being tough. It also mimics gluten, allowing the soft pretzels to be shaped. I recommended the linked brand because it will keep the baked dough light colored instead of dark or even purple. Weird, I know…
- Active Dry Yeast – Typically I use instant dry yeast for simplicity (it can be added to the dry ingredients). For pretzels, though, it has a longer rise time which works better with traditional yeast activated in warm water and a little sugar.
- Softened Butter – If you are looking for a dairy-free recipe, this is the only modification you will have to make. Replace with vegan butter for equally great results!
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Activate the yeast
Combine the yeast with the warm water and 1 teaspoon of sugar. Give a brief stir and then let it sit for 5 minutes, until it’s nice and frothy like the pic below. I use an instant read thermometer to make sure the water the ideal 110ºF temp.
Combine the dough
Making the dough is super easy. First, combine all the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Add the yeast / water mixture, egg, and softened butter. Mix on low speed to combine and then increase slightly, mixing for 3-4 minutes. The dough will be very stiff at this point. If it’s too dry, you can add 1-2 tablespoons water.
Pretzel dough has a lower hydration level, so you don’t want to add extra water if it’s not necessary. Otherwise baked pretzels will be gummy.
Time to rest and rise
In the same bowl scrape the dough down into a ball. Cover with plastic wrap and then put in a warm, draft-free place to rise until doubled. This will take at least 60-90 minutes. The second picture shows what the dough looks like after rising.
Shaping The Pretzels
Now that the dough is made it’s time to shape the pretzels into the perfect pretzel-y shape. I find this part to be very fun and weirdly satisfying. 🤷♀️
Easy how-to Shape pretzels
The most important thing to remember is the longer your rope is, the easier it will be to shape. I recommend a 16-inch rope, which is easy enough to twist into shape, but the end result is still small enough to easily transfer from baking sheets to boiling water.
Generally when I’m shaping GF dough, I don’t like to add extra flour, which is why I never recommend using a lightly floured surface. A silicone baking mat works well for shaping or I use my marble slab. Also keep nonstick cooking spray nearby to grease your hands and keep the dough from sticking.
After you have your rope shaped, bend it up into a U. Twist the top end together twice over (see below). Then just bring down the twisted end to meet with the bottom of the U. Press down the ends slightly so the pretzel doesn’t lose shape as it boils.
Boiling and baking
Getting the signature chewy crusts on soft pretzels requires a brief dip in a baking soda / sugar bubble bath. It sets the outer layer so it can’t expand as much during baking and helps with the shiny, darker color.
Time to take a hot bath
While the pretzels are being shaped, bring 4 quarts of water to a boil. Don’t add the baking soda and sugar yet, though. That will be poured in right before you’re ready to dip.
Take some advice that I wish I had – don’t pour the baking soda in too quickly or you will have a big mess! When you pour it in, the water will boil up quite a lot, so add slowly and gradually.
Then take a slotted spoon and dip the shaped pretzels in. Boil for 10 seconds, use the spoon to flip and boil 10 seconds more. Remove to a parchment-lined baking sheet, flipping the pretzel back over so it’s right side up.
Egg wash, salt and bake
Once all the pretzels have been boiled, whisk together an egg with a little water to brush on all over. This makes a nice shiny sheen and gives something for the pretzel salt to stick to.
Now it’s time to bake and dig in! Bake in a 425°F oven for 18-20 minutes for soft pretzels. If you’d like a chewier pretzel, increase the baking time 5 minutes. For crunchy, hard gluten-free pretzels, bake for 35 minutes.
Tastiest Dipping Sauce Ideas
Now that we have the best homemade pretzels, it’s time to think about the next best part – dipping! If you want to really dig in to the Auntie Anne’s experience choose from marinara, caramel (use a store-bought GF ice cream topping), this game-changing 10-minute gluten-free cheese sauce, softened cream cheese or even gluten-free Swiss fondue.
I like to whip up a one-minute creamy honey mustard sauce. In a small bowl stir together 3 tablespoons dijon mustard, 3 tablespoons whole grain mustard, 2 tablespoons mayo, and 2 tablespoons honey. Super delish stuff.
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Easiest Soft Gluten-Free Pretzels (Best Mall Style)
Ingredients
- 1 ¼ cups (330 g) + 2 tablespoons warm water , 110ºF
- 1 tablespoon (9 g) dry active yeast
- 1 teaspoon granulated sugar
- 3 cups (438 g) gluten-free-all-purpose flour , Cup4Cup gluten-free flour recommended
- ½ cup (88 g) potato starch
- 3 tablespoons (45 g) light brown sugar, packed
- 1 tablespoons (11 g) psyllium husk powder
- 1 ¼ teaspoons salt
- ¾ teaspoons baking powder
- 1 large egg, room temperature
- 2 tablespoons (28 g) butter , softened
Water Bath
- 4 quarts water
- ¼ cup (60 g) baking soda
- 2 tablespoons (25 g) granulated sugar
- Egg wash: 1 whisked egg + 1 tbsp water
- Optional Coarse kosher salt or pretzel salt, for sprinkling
Instructions
Gluten-Free Pretzel Dough
- Combine the warm water, yeast, and 1 teaspoon sugar in small bowl. Use a fork to combine and let it sit for 5 minutes until the yeast activates and mixture is frothy.1 ¼ cups + 2 tablespoons warm water , 1 tablespoon dry active yeast, 1 teaspoon granulated sugar
- Meanwhile in a large bowl of stand mixer fitted with a paddle attachment, combine the dry ingredients on low speed- gluten-free flour, potato starch, brown sugar, psyllium, salt, and baking powder.3 cups gluten-free-all-purpose flour , ½ cup potato starch, 3 tablespoons light brown sugar, 1 tablespoons psyllium husk powder, 1 ¼ teaspoons salt, ¾ teaspoons baking powder
- Add the water / yeast mixture, egg, and butter. Mix on low speed until the dough comes together. Increase the speed to medium low and mix for 3-4 minutes. The dough should get pretty stiff, but if it is too dry or won't mix together, add 1-2 tablespoons water. Only add additional water if necessary.1 large egg, 2 tablespoons butter
- Use a silicone spoon to scrape down into a ball in the bowl. Cover with plastic wrap and let rise until almost doubled, 60 to 90 minutes.
Shaping, Boiling, and Baking
- Preheat the oven to 425°F. Start to bring the 4 quarts water, without the baking soda and sugar, to a boil in a large pot. You will add the baking soda and sugar after the pretzels have been shaped.4 quarts water
- Line two baking sheets with parchment. Set aside. Gently deflate the dough and scrape the dough ball onto a work surface. A silicone baking mat or marble stone works great. If you don't have those, you can also tape down a large piece of parchment paper on your counter. Have some nonstick cooking spray nearby to lightly grease your hands.
- Shape the dough into an even ball and then divide in half equally. Divide each half into 6 equal pieces so you have 12 total even pieces. If you would like to use a scale, they should be 3 ounces each.
- Cover the pieces with a lint-free dish towel so they don't dry out while the pretzels are being shaped. One piece at a time, roll first into a very smooth ball (this prevents cracks when baking). Shape the ball into a 16-inch rope. Bring the ends of the rope up so it's a U-shape. Cross the top ends over each other and then twist the end again, so it's basically wrapped twice at the top (see pics in post). Bring the twisted end down to meet the bottom of the U to make the pretzel shape and press down the ends slightly so they stick and stay in place. Move the pretzel to one of the baking sheets, cover with another towel, and repeat with the remaining dough pieces.
- Once all the dough has been shaped into pretzels, it's time to boil them. Very slowly and gradually (or it will boil over) add the baking soda and sugar to the boiling water. It will bubble up a lot and then subside.¼ cup baking soda, 2 tablespoons granulated sugar
- Use a large slotted spoon / strainer and gently lower the pretzels one at a time into the water. Boil for about 20 seconds, flipping halfway through.
- Use the slotted spoon to return the pretzels to the pans, face up. Once they are all boiled, brush the pretzels all over with the egg wash and immediately sprinkle with salt. (Note: If you plan on freezing some of the pretzels after baking, just brush with egg, but do not sprinkle with salt until you reheat them. See reheating tips in recipe notes.)Egg wash: 1 whisked egg + 1 tbsp water, Optional Coarse kosher salt or pretzel salt
- Bake the pretzels until golden brown, about 18 to 20 minutes for soft pretzels, 25 minutes for chewier, and 35 minutes for hard pretzels. Flip and rotate pans halfway through. Serve with creamy honey mustard (recipe in notes) or gluten-free cheese sauce.
Notes
Storing, Freezing, and Reheating Tips
If you don’t plan on eating them all the day they are made, I recommend following these storing and reheating tips.- Only sprinkle the salt on the pretzels you will be enjoying immediately. If the pretzels are frozen with the salt on, it will dissolve into the crust. It’s best to put the salt on when they are reheated.
- Either enjoy the pretzels the day they are made or freeze until ready to serve.
- When ready to enjoy the frozen pretzels, thaw first either on the counter or use the defrost function on the microwave. Use wet fingers to lightly brush the tops with water and sprinkle on salt. Place in a 375ºF air fryer for 3 minutes or until hot and crisp. If you don’t have an air fryer, place on a baking sheet and bake in a 400ºF for 3-4 minutes.
Quick Creamy Honey Mustard Dipping Sauce
Combine 3 tablespoons dijon mustard, 3 tablespoons whole grain mustard, 2 tablespoons mayo, and 2 tablespoons honey. Store leftovers, refrigerated, in an airtight container.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Another knock-out recipe! My son has wanted a good soft pretzel since having to go gf. We found your recipe and tried it today. Holy cow! Even my non-gluten free husband couldn’t tell they were gluten free. I made them as pretzel “nuggets” and they were delicious. Thank you for your amazing recipes. This is the fourth recipe of yours I’ve tried in the last week and they have all been stellar. It was requested that I make a second batch of these pretzels to have out for Thanksgiving tomorrow and the dough is currently rising. Have a wonderful holiday season 🦃🌲❄️
These turned out amazing!!! In total the recipe took me ~3 hrs, so a little longer than the recipe called, but totally worth it. I need to make a batch to keep in the freezer!