Easy Gluten-Free Soft Pretzels have a way of turning an ordinary day into something special. They remind me of crisp fall air, warm ovens, and hands dusted with flour, those slow, golden hours that make home baking feel like a true act of comfort. This recipe is all about that feeling: classic, chewy soft pretzels with a gluten-free twist, made simple enough for any kitchen.
Ciao! I’m Matteo Romano, born in Tuscany and raised in the bustle of busy restaurant kitchens. I spent years crafting pasta and pane by hand, the old-school way. But when unexplained fatigue led to a gluten intolerance diagnosis, I had to rethink everything. It wasn’t easy. Gluten was at the heart of so much of what I loved.
I started GoldenGlutenFree.com as a way to rebuild my favorite dishes, and this pretzel recipe is one of my proudest recreations. It’s warm, soft, a little salty on the outside, and just chewy enough to feel authentic. No gluten, no compromise. Just joy in every twist.
Whether you’re new to gluten-free baking or looking to add a cozy classic to your repertoire, these Easy Gluten-Free Soft Pretzels are everything you need. Let’s make them together.
Easy Gluten Free Soft Pretzels: Cozy Fall Recipe for Chewy Perfection
Equipment
- mixing bowl
- wooden spoon
- damp towel
- baking sheet
- parchment paper
- Slotted spoon
- small saucepan
Ingredients
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum if not included)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tsp sugar
- 1 tsp fine salt
- 1 cup warm water (110°F)
- 1 tbsp olive oil (or neutral oil)
- 4 cups water (for baking soda bath)
- ⅓ cup baking soda (for bath)
- coarse sea salt (for topping)
- melted butter or garlic butter (optional, for brushing)
Instructions
- In a small bowl, mix the warm water, sugar, and yeast. Let sit for 5–10 minutes until it foams.
- In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and olive oil. Stir, then knead until a soft dough forms.
- Cover the bowl with a damp towel and let the dough rise in a warm spot for 1 hour.
- Preheat oven to 425°F. Divide dough into 6–8 pieces and shape into pretzels, knots, or sticks.
- Boil 4 cups of water and stir in baking soda. Dip each pretzel for 15 seconds using a slotted spoon.
- Place on baking sheet, sprinkle with sea salt, and bake for 18–22 minutes until golden brown.
- Optional: Brush warm pretzels with melted butter or garlic butter for extra flavor.
Notes
Nutrition
Ingredients: What You’ll Need for Gluten-Free Pretzel Perfection
The secret to great gluten-free soft pretzels? Simplicity and the right flour blend. You don’t need anything fancy, just solid ingredients and a little kitchen patience.
Here’s what you’ll need:
Dough:
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum if your blend doesn’t contain it)
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tsp sugar
- 1 tsp fine salt
- 1 cup warm water (110°F)
- 1 tbsp olive oil (neutral or avocado oil also works)
Baking Soda Bath:
- 4 cups water
- ⅓ cup baking soda
Topping:
- Coarse sea salt
- Optional: melted butter or garlic butter for brushing
This base recipe is dairy-free and egg-free. Want to try a sweeter take? Check the variation section below for a cinnamon-sugar version.
Step-by-Step Instructions: From Dough to Golden
Let’s break it down so you can enjoy pretzels warm from the oven, without fuss.
1. Activate the yeast
In a small bowl, mix the warm water, sugar, and yeast. Let sit for 5–10 minutes until it foams. If it doesn’t foam, your yeast may be inactive. Try again with fresh yeast.
2. Mix the dough
In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon, then knead gently with your hands until a soft dough forms. Gluten-free dough is a bit stickier, don’t worry, that’s normal. If needed, lightly oil your hands.
3. Let it rise
Cover the bowl with a damp towel. Let it sit in a warm place for 1 hour. The dough won’t double like regular dough, but it will puff slightly.
4. Shape the pretzels
Preheat your oven to 425°F and line a baking sheet with parchment. Divide the dough into 6–8 pieces. Roll each piece into a long rope (about 18 inches) and twist into a pretzel shape. Or, for a simpler option, make pretzel knots or sticks—just like I do in my gluten-free naan bread recipe when kids help out.
5. Dip in baking soda bath
Bring 4 cups of water to a gentle boil and stir in the baking soda. One at a time, gently dip each pretzel for 15 seconds using a slotted spoon. This gives them that iconic chewy crust.
6. Bake until golden
Place dipped pretzels on the baking sheet. Sprinkle with coarse salt. Bake for 18–22 minutes until deeply golden brown.
7. Brush with butter
Optional but delicious: brush warm pretzels with melted butter or garlic butter before serving. I do this every time I make gluten-free hush puppies, it adds so much flavor.
Tips for Soft Pretzel Success
- Use a good flour blend: Look for one that contains xanthan gum or add 1 tsp if yours doesn’t.
- Don’t skip the soda bath: It’s essential for the chewy texture and golden crust.
- Avoid over-kneading: Gluten-free dough doesn’t need intense kneading. Just bring it together until smooth.
- Keep your workspace oiled: Not floured. Too much flour dries out gluten-free dough.
- Twist with confidence: Even if the shape isn’t perfect, they’ll still taste amazing.
Variations: Make It Yours
Soft pretzels are a perfect base for creativity. Try these variations:
1. Cinnamon Sugar Pretzels
Skip the salt and brush baked pretzels with melted butter. Toss in a mix of ½ cup sugar + 1 tsp cinnamon. Sweet, cozy, and kid-friendly, like my vegan cinnamon rolls.
2. Cheesy Pretzel Bites
Shape the dough into bite-sized balls, dip in the soda bath, and top with shredded dairy-free cheese. Bake and serve with warm marinara or try alongside gluten-free pizza rolls.
3. Dairy-Free Garlic Butter
Mix melted dairy-free butter with garlic powder and a pinch of parsley. Brush on after baking for a savory twist.
Storage & Freezing
Here’s how to keep your gluten-free pretzels soft and fresh:
- At Room Temp: Store in an airtight container for up to 2 days. Reheat in a warm oven for 5 minutes to refresh.
- Freeze for Later: Let pretzels cool completely, then wrap individually in plastic wrap and place in a zip bag. Freeze up to 2 months.
- Reheat: Warm frozen pretzels in a 350°F oven for 10 minutes. Brush with fresh butter or oil to revive that soft crust.
They’re ideal for meal prep, lunchboxes, or quick comfort on a rainy afternoon, just like my gluten-free mozzarella sticks or chicago-style pizza.
FAQs About Easy Gluten-Free Soft Pretzels
How do I keep gluten-free pretzels from getting too dry?
Use a blend with moisture-retaining ingredients (like starches), avoid overbaking, and store them airtight. Brushing with butter after baking helps too.
Can I use almond flour or coconut flour?
Not for this recipe. They behave very differently. Stick to a good all-purpose gluten-free blend for the best texture.
Can I make these vegan?
Yes! This recipe is already vegan if you use dairy-free butter. No eggs or dairy needed.
Do I need a stand mixer?
Nope. This dough is easy to mix by hand. Just use a sturdy spoon and a bit of elbow grease.
A Cozy Snack Worth Twisting For
Baking these Easy Gluten-Free Soft Pretzels is more than just making a snack, it’s about creating warmth, tradition, and joy. They’re a soft, salty reward after a chilly walk, a nostalgic nod to festive fairs, or a game-day essential that everyone can enjoy.
I hope you try this recipe and add it to your personal favorites. Just like my soft homemade gluten-free bread and pizza recipes, it’s built from love, health, and the deep satisfaction of saying, “Yes, I made this.”
Buon appetito,