These gluten-free soft pretzels are the perfect blend of chewy and soft, with a golden-brown crust that gives way to a tender, flavorful interior. The key to achieving that authentic pretzel texture lies in the baking soda bath, which creates the signature chewy crust that pretzel lovers crave. With just the right amount of saltiness and a touch of buttery goodness, these pretzels are a delightful snack that no one will guess is gluten-free. Whether you’re dipping them in mustard, cheese sauce, or enjoying them plain, these pretzels will quickly become a favorite.
Ingredients:
- 2 ¼ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 tsp salt
- 1 tbsp sugar
- 1 packet active dry yeast (2 ¼ tsp)
- ¾ cup warm water (110°F)
- 1 tbsp melted butter (plus more for brushing)
- 1 tbsp baking soda
- 1 egg yolk (beaten, for egg wash)
- Coarse salt for topping
Instructions:
- Activate the Yeast:
In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until it becomes frothy. This step ensures that your yeast is alive and ready to help your pretzels rise. - Prepare the Dough:
In a large mixing bowl, combine the gluten-free flour blend and salt. Create a well in the center and pour in the activated yeast mixture and melted butter. Stir until the dough starts to come together. - Knead the Dough:
Transfer the dough to a lightly floured surface. Knead the dough for about 5-7 minutes, adding a little more flour if necessary, until it’s smooth and elastic. Gluten-free doughs can be a bit stickier than traditional doughs, so don’t worry if it’s slightly tacky. - Let the Dough Rise:
Lightly oil a large bowl and place the dough inside. Cover with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size. - Shape the Pretzels:
Once the dough has risen, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Punch down the dough and divide it into 8 equal portions. Roll each portion into a long rope, about 18 inches in length. Twist the rope into a pretzel shape by forming a U, crossing the ends over each other, and pressing them down on the bottom of the U. - Prepare the Baking Soda Bath:
In a large pot, bring about 8 cups of water to a boil. Add the baking soda and stir until dissolved. Gently lower each pretzel into the boiling water for 30 seconds. This step gives the pretzels their classic chewy crust. - Egg Wash and Bake:
Remove the pretzels from the water using a slotted spoon and place them on the prepared baking sheet. Brush each pretzel with the beaten egg yolk and sprinkle with coarse salt. Bake in the preheated oven for 12-15 minutes, or until golden brown. - Finish and Serve:
Remove the pretzels from the oven and immediately brush them with melted butter. This final touch not only adds flavor but also gives the pretzels a beautiful sheen. Serve warm with your favorite dipping sauce.
