Gluten-Free Soft Pretzels

Gluten-Free soft pretzels

Teri Lee Gruss

  • Total: 65 mins
  • Prep: 45 mins
  • Cook: 20 mins
  • Yield: 6 pretzels (serves 6)
Nutritional Guidelines (per serving)
96 Calories
3g Fat
14g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 pretzels (serves 6)
Amount per serving
Calories 96
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 35mg 12%
Sodium 7125mg 310%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Protein 3g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for gluten-free soft pretzels is made using a baking soda bath before baking the pretzels. This is the authentic method used to make soft pretzels.

This recipe is from Jules E. Dowler Shepard's Nearly Normal Cooking and Gluten-Free Eating, reprinted with permission.


  • 1 1/3 cup + 2 tablespoons gluten-free flour (like Jules Gluten Free™ All Purpose)
  • 1/2 tsp salt
  • 1 package yeast (active dry)
  • 1 tsp sugar (granulated cane)
  • 1/3 cup water (warm, 110 F)
  • 1 tbsp honey (or agave nectar)
  • 1 egg
  • canola oil (for brushing)
  • 2/3 cup baking soda (for soda bath)
  • butter (melted, or Earth Balance Buttery Sticks, for brushing onto tops of pretzels)
  • Garnish: sea salt (or other toppings)

Steps to Make It

  1. In a large bowl, mix warm water, sugar, and yeast, and let stand for 5 minutes. Whisk together the remaining dry ingredients, and set aside.

  2. Add half of the dry mixture to the wet mixture bowl, together with the egg and honey. Beat on low speed of an electric mixer for one minute, or until well-blended. Add in the remaining dry ingredients, and blend until well mixed. If the dough is too dry, add 1/2 to 1 teaspoon warm water.

  3. Gently roll chunks of dough to approximately 3/4-inch diameter thickness and shape into pretzel twists using the flour to dust the rolling surface.

  4. Place on a parchment-paper-lined baking sheet. Liberally brush the pretzels with oil. Cover with a damp cloth, and proof for 30 minutes in a warm place.

  5. Preheat the oven to 375 F (static) or 350 F (convection).

  6. 5 minutes before the proofing is completed, prepare a soda bath by adding 2/3 cup baking soda to 10 cups of water, and bring to a boil over high heat. Stir until the soda is completely dissolved.

  7. Once the soda bath is boiling, gently submerge pretzels individually into the bath for 25 seconds, flipping over after about 15 seconds. Drain the pretzels, and replace onto the parchment-lined baking sheet.

  8. Brush the pretzels with melted butter or Earth Balance, and top with coarse sea salt or other toppings. Bake for 10 to 15 minutes, or until light golden brown. Do not overbake.


  • Make sure soda bath is at a rolling bath before boiling pretzels.
  • Use a large slotted flat spatula to transfer each pretzel to and from soda bath.
  • Don't boil pretzels in soda bath longer than the recommended time or they may begin to break apart.
  • Pretzels best when served warm, right out of the oven. If you don't serve immediately, let pretzels completely cool, wrap, and freeze. Reheat in the oven to serve.