Easy Gluten-Free Soft Pretzels (Dairy-Free Option)

With a golden crust and salty finish, these chewy gluten-free soft pretzels are perfect for dipping or eating on their own. A perfect savory afternoon snack or a crowd-pleasing appetizer, these easy homemade pretzels deliver all the flavor and texture without the gluten. Plus, you can make them dairy-free too!

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What are Pretzels?

Pretzels are a type of baked bread snack, and are typically twisted into a distinctive knot shape and known for their chewy texture and slightly crisp crust.

They can be either soft or hard, with soft pretzels being larger and more bread-like, while hard pretzels are crunchy and often bite-sized. They are often topped with coarse salt, but they can also be flavored with cinnamon sugar, cheese, or other seasonings.

When I was on student exchange in Germany, I remember eating butter pretzels by the river, and these are homage to those days.

Traditionally, pretzels are made with wheat flour, but today we’ll be making a gluten-free version of it using gluten-free 1:1 baking flour.

Why this Recipe Works:

• Simple Ingredients: The main ingredients required for these homemade gluten-free pretzels are easily accessible at the local grocery store (nothing fancy required!).
• Relatively Easy to Make: Making these pretzels is just a matter or preparing the dough and letting it rise before shaping it into pretzels. Then boil the dough in a soda bath before baking!
• Totally Gluten-Free with a Dairy-Free Option: The best part is that these soft pretzels are 100% gluten-free, and can easily be made dairy-free too! This means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these gluten-free soft pretzels recipe.

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

Recipe Notes + Substitutions:

• Gluten-Free Flour: For the best texture, I recommend using a good-quality gluten-free 1:1 baking 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) as that will result in a heavier and denser final texture.
• 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 already include xanthan gum, make sure to add it in.
• Brown Sugar: I used light brown sugar, but cane sugar or dark brown sugar will work just as well.
• Baking Powder: Baking powder helps the pretzel dough to rise a little more, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Yeast: The yeast is required to make the pretzel dough rise. I recommend using instant yeast so there is no proofing time required and you can mix all the ingredients together at once.
• Warm Water: Make sure your warm water is between 105F to 115F (this is important as the heat is needed to help activate the yeast, but if the water is too hot, the overly high heat will kill the yeast).
• Egg: The egg helps to better bind the ingredients together, so make sure to add it in.
• Butter: Make sure to use softened butter. If you are dairy-intolerant and wish to keep this pretzel recipe dairy-free too, you can use softened dairy-free butter (vegan butter) instead.
• Sea Salt: Sprinkling some coarse sea salt or flaky sea salt really the characteristic hint of salt to the pretzels.
• 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.

How to Make Gluten-Free Soft Pretzels (Step by Step):

Prepare Dough and Let Dough Rise

Combine Ingredients to Form Dough: Add gluten free 1:1 baking flour, brown sugar, baking powder, salt, yeast to a large mixing bowl of a stand mixer and whisk. Add egg, 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.

Let Dough Rise: Place dough ball into a lightly greased bowl and cover with plastic wrap. Set aside in a warm area for 1-2 hours. Dough can be set in oven with only the light turned on.

Shape Dough into Pretzel Shape

Cut Dough into Equal Portions: After the gluten-free pretzel dough has risen, cut the dough in half and then cut each half of dough into thirds, making 6 equal portions.

Roll Dough: Roll each dough portion out using greased fingers on a lightly floured surface into a long rope about 9-10 inches in length.

Shape into “U” and Twist: Shape into a letter “U”, then twist the ends over each other two times.

Create Pretzel Shape: Pull the two ends down to the bottom, creating your classic pretzel shape.

Boil Pretzels in Soda Bath

Boil Dough in Soda Bath: Once all 6 pretzels are shaped, add baking soda and honey to boiling water. Turn heat down to low so water is simmering. Add 1 pretzel at a time to the water and boil for 10-15 seconds.

Remove from Boiling Water: Once each pretzel is done boiling, use a slotted spoon to remove it from the pot.

Place on Baking Sheet: Place the boiled pretzels on prepared baking sheet.

Sprinkle with Salt: Sprinkle the top of the pretzels with coarse sea salt (optional, but I highly recommend it!).