Gluten Free Soft Pretzels Recipe Easy Homemade Golden Brown Pretzels
Soft pretzels can feel like one of the trickier bakes to make gluten free, but this recipe keeps things simple. You get a chewy, golden crust, a soft middle, and that proper pretzel flavour from a quick baking soda bath before baking.
Ingredients
For the pretzel dough
6g fast action or instant yeast
2 tbsp caster sugar
220ml warm water
5g psyllium husk
75ml water, for the psyllium mixture
280g gluten free Caputo flour
1 tsp fine salt
1 tbsp sugar
30g melted butter
1 egg, beaten, for egg wash
Big salt flakes, for topping
For the baking soda bath
30g baking soda
700ml water
Optional for serving
Extra melted butter, for brushing
Method
Add the yeast, 220ml warm water, and 2 tbsp caster sugar to a small bowl. Stir gently, then set aside for 5 to 10 minutes until slightly foamy.
Add the gluten free Caputo flour to a large mixing bowl. Stir in the fine salt and the extra 1 tbsp sugar so they are evenly distributed.
In a separate small bowl, mix the psyllium husk with 75ml water. Stir quickly until smooth, thick, and glubby. This is the “glob” that helps hold the pretzel dough together.
Pour the yeast mixture and the psyllium mixture into the bowl of flour. Mix until a dough forms, then knead until smooth. You can do this by hand or with a dough hook on a stand mixer.
Add the melted butter and knead it into the dough. At first it may look a little slippery, but keep going until the butter is fully worked in and the dough looks smooth again.
Divide the dough into six equal pieces. Roll each piece into a rope about 60cm long. If you want thinner pretzels, roll the ropes slightly longer.
Shape each rope into a long “U”. Twist the two ends together twice, then fold them down over the bottom of the “U” to create the classic pretzel shape. Press the ends gently so they stick.
Place the shaped pretzels on a lined baking tray. Cover them loosely and leave them in a warm place until they have doubled in size. The exact time will depend on the warmth of your kitchen.
Heat the oven to 180°C. Line a baking tray with baking paper if you have not already done so.
10. Add 700ml water and 30g baking soda to a pot and bring it to the boil. The mixture will be alkaline, so handle it carefully and avoid splashing.
11. Dip each shaped pretzel into the boiling baking soda bath for 10 to 30 seconds. This helps gelatinise the surface, which gives the pretzels their glossy, chewy crust.
12. Lift the pretzels out carefully using a slotted spoon, then place them back onto the lined baking tray.
13. Brush each pretzel with beaten egg. Sprinkle generously with big salt flakes.
14. Bake for 18 to 20 minutes, or until the pretzels are dark golden brown. They should look deeply coloured rather than pale, as that browning gives them their proper pretzel flavour.
15. Optional, but very good: brush the warm pretzels with melted butter as soon as they come out of the oven.
16. Serve warm, ideally with mustard, cheese dip, or a cold gluten free beer.
Tips for the best gluten free soft pretzels
Let the dough get properly puffy
The rise matters. If the pretzels go into the baking soda bath before they have doubled, they may bake up dense. Look for dough that feels lighter and looks noticeably swollen.
Roll the ropes evenly
Try to keep each rope an even thickness from end to end. Thicker middles and very thin ends can make the pretzels bake unevenly. If the dough resists rolling, let it rest for a few minutes, then try again.
Do not overdo the baking soda bath
A short dip is enough. Ten seconds gives a lighter crust, while 30 seconds gives a deeper colour and more chew. Too long in the bath can make the outside taste bitter.
Bake until dark golden
Soft pretzels should be darker than bread rolls. A deep golden brown colour means the outside has developed flavour and that classic pretzel finish.
How to store and reheat them
These pretzels are best on the day they are baked, especially while warm. If you have leftovers, let them cool fully, then store them in an airtight container.
To reheat, place them in a warm oven for a few minutes until soft again. Avoid microwaving for too long, as gluten free bread can turn tough or rubbery when overheated.
Comments