Easiest Soft Gluten-Free Pretzels (Best Mall Style)

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!

Prep Time 30

Cook Time 20

Rise 1 15

Total Time 2 5

Servings

Author Melissa Erdelac

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.

Nutrition