Gluten-Free Soft Pretzel Bites (Dairy-Free Option)

These gluten-free soft pretzel bites are a bite-sized version of our favorite homemade gluten-free pretzels! Soft, chewy, golden brown and sprinkled with salt, these are perfect for snacking on with cheese sauce or mustard! Can easily be made dairy-free too.

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Chewy Pretzel Bites for a Delicious Snack

We always love a classic soft pretzel 🥨 – and because you all enjoyed these easy homemade gluten-free soft pretzels so much, we’re making pretzel bites for an even easier snack and delicious appetizer!

These soft gluten-free pretzel bites are chewy, savory, and so easy to make, with a dairy-free option, so everyone can enjoy them.

Perfect for game day, super bowl parties, or an afternoon craving, these homemade soft pretzel nuggets pair wonderfully with your favorite dips. You won’t believe they’re gluten-free!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for this gluten-free pretzel bites recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Instead of shaping the pretzel dough into the typical pretzel shape, we’re just gonna roll the dough into ropes and cut them into bite-sized pieces.
• Perfect Texture and Taste: These soft pretzel bites are just the right amount of chewy, and with a sprinkle of salt, and everyone will be begging for seconds of this savory snack!
• Gluten-Free with Dairy-Free Option: The best part is that these homemade soft pretzel bites are 100% gluten-free, and can be easily made dairy-free too! This means that even those with Celiac disease or gluten or lactose intolerances can enjoy these savory pretzel nuggets without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free pretzel bites recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

For the Pretzel Dough:

For the Baking Soda Bath:

Recipe Notes + Substitutions:

• Gluten-Free Flour: For the best texture, I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.
• Sugar: I used light brown sugar, but you can also use white sugar, cane sugar, or dark brown sugar if you prefer.
• Baking Powder: Baking powder adds more rise to the pretzel dough so be sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Instant Yeast: I like using instant yeast because I can just mix it in with all the other ingredients without having the pre-activate the yeast. Alternatively, if you only have active dry yeast, make sure to combine the yeast, sugar and warm water together and let the yeast mixture sit for 5 minutes until foamy before adding it to the other ingredients.
• Warm Water: Make sure to use warm water that is between 105F to 115F. This is because a bit of warmth is necessary to activate the yeast, but if the water if too hot, the overly high temperature will kill the yeast.
• Egg: The egg helps to better bind the ingredients together, so make sure to add it in.
• Butter: I used regular butter, but if you are lactose-intolerant, go ahead and use dairy-free butter (vegan butter) instead.
• Baking Soda Bath: Make sure you don’t skip the baking soda bath – it is essential for creating the desired chewy texture of the pretzels, as it gelatinizes the surface of the dough. Honey adds a nice sweetness, and also makes the pretzels bake up a nice deep brown.

Bake Until Golden Brown

Bake Until Golden Brown: Bake in preheated oven for 10 minutes.

Cool Before Enjoying: Allow pretzels to cool for 5 minutes then serve with a honey mustard dip or cheese dip!

Dish by Dish Tips/Tricks:

• Make Cinnamon Sugar Pretzel Bites: If you grew up eating Aunty Anne’s pretzels and rather have a sweet pretzel instead of a savory one, make sure to leave out the sprinkle of coarse salt. Instead, prepare a mixture of cinnamon sugar (1 cup sugar and 4 tablespoons ground cinnamon), and then once the pretzel bites are freshly baked, use a pastry brush to brush the tops of the still warm pretzel nuggets with melted butter and then coat the buttered surface with the prepared cinnamon-sugar mixture.
• Storing: This recipe is best served immediately. However, if there are leftovers, you can store in airtight container for 2-3 days and reheat for 20 seconds in microwave before serving.
• Freezing: I do NOT recommend freezing the pretzels.

Other Gluten-Free Yeast Breads You’ll Love:

• Gluten-Free Soft Pretzels (Dairy-Free Option)
• Gluten-Free Artisan Bread (Dairy-Free, No-Knead)
• Soft, Fluffy Gluten-Free White Bread (Dairy-Free)
• Easy Gluten-Free Pizza Crust (Dairy-Free)

Gluten-Free Snacks for Anytime:

Print

Gluten-Free Soft Pretzel Bites (Dairy-Free Option)

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• Author: Felicia Lim
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

These gluten-free soft pretzel bites are a bite-sized version of our favorite homemade gluten-free pretzels! Soft, chewy, golden brown and sprinkled with salt, these are perfect for snacking on with cheese sauce or mustard! Can easily be made dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Pretzel Dough:

• 1 1/2 cups gluten free 1:1 baking flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend doesn’t already include it)
• 1 tablespoon brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon instant yeast
• 1/2 cup warm water (105-115F)
• 1 egg
• 1/2 tablespoon softened butter
• Coarse sea salt, for sprinkling (optional)

For the Baking Soda Bath:

• 4 cups water
• 2 tablespoons baking soda
• 1/2 tablespoon honey

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Instructions

1. Combine Dry and Wet Ingredients: Add the gluten free 1:1 baking flour, brown sugar, baking powder, salt, yeast to a large bowl of a stand mixer and whisk. Make a well in the center and add egg, softened butter and warm water while mixing on low speed. Once mixture starts to come together, increase speed to medium and mix until a smooth and slightly sticky dough forms. This should only take about 1 minute.
2. Let Dough Rise: Place the gluten-free dough ball into a lightly greased bowl and cover with plastic wrap. Set aside in a warm area for 1-2 hours (depending on the room temperature and season you’re in, you may need more or less time – 2 hours for winter, or 1 hour for hot summer). Dough can be set in oven with only the light turned on. The dough will expand and rise, but it will not double in size.
3. Prepare Soda Bath: Once dough is almost done rising, prepare the baking soda bath, pour water into a medium sized pot and bring to a boil. Preheat oven to 425°F and line a baking sheet with parchment paper.
4. Cut Dough into Portions: While water is heating up, cut the gluten-free soft pretzel dough into 4 equal portions.
5. Roll Dough into Long Ropes: Roll each portion out using fingers on a lightly floured surface into a long rope about 1 inch thick.
6. Cut into Equal Pieces: Cut each rope into bite sized pieces about 1.5-2 inches long.
7. Boil Dough Pieces in Soda Bath: After the dough is cut into pieces, add baking soda and honey to boiling water. Turn heat down to low so water is simmering. Using a slotted spoon place as many pieces as you can fit on the spoon into the simmering baking soda water and boil for 10-15 seconds.
8. Transfer to Baking Sheet and Sprinkle with Salt: Remove and set on prepared baking sheet. Sprinkle each pretzel with coarse sea salt. (Optional step.)
9. Bake Until Golden Brown: Bake in preheated oven for 10 minutes. Allow pretzels to cool for 5 minutes then serve with a mustard or cheese dip!

Notes

Gluten-Free Flour: For the best texture, I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.

Sugar: I used light brown sugar, but you can also use white sugar, cane sugar, or dark brown sugar if you prefer.

Baking Powder: Baking powder adds more rise to the pretzel dough so be sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Instant Yeast: I like using instant yeast because I can just mix it in with all the other ingredients without having the pre-activate the yeast. Alternatively, if you only have active dry yeast, make sure to combine the yeast, sugar and warm water together and let the yeast mixture sit for 5 minutes until foamy before adding it to the other ingredients.

Warm Water: Make sure to use warm water that is between 105F to 115F. This is because a bit of warmth is necessary to activate the yeast, but if the water if too hot, the overly high temperature will kill the yeast.

Egg: The egg helps to better bind the ingredients together, so make sure to add it in.

Butter: I used regular butter, but if you are lactose-intolerant, go ahead and use dairy-free butter instead.

Baking Soda Bath: Make sure you don’t skip the baking soda bath – it is essential for creating the desired chewy texture of the pretzels, as it gelatinizes the surface of the dough. Honey adds a nice sweetness, and also makes the pretzels bake up a nice deep brown.

Storing: This recipe is best served immediately. However, if there are leftovers, you can store in airtight container for 2-3 days and reheat for 20 seconds in microwave before serving.

Freezing: I do NOT recommend freezing the pretzels.

• Prep Time: 20 mins
• Rising Time: 1 hour
• Cook Time: 10 mins
• Category: Snacks
• Method: Baking
• Cuisine: Western