Gluten-Free Classic Soft Pretzels

Classic soft pretzels made from a psyllium-based gluten-free yeast dough, twisted, dipped in a hot baking soda bath and sprinkled with coarse salt, then baked until deep brown. Serve warm with mustard or cheese sauce.

Prep: 40 min Cook: 30 min Total: 130 min Serves: 8

At a glance: This medium baking recipe yields 8 servings in about 2h 10m (40 min prep, 30 min cook). It uses 12 ingredients — including warm water, instant yeast, brown sugar — and walks through 7 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Classic Soft Pretzels: When preparing this baking recipe, pretzels from stands and stores are made with flour that contains gluten, and some mustards and dips are too. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Classic Soft Pretzels: The pretzel dough uses a gluten-free all-purpose flour blend, psyllium husk and xanthan gum instead of flour that contains gluten. Use yeast, psyllium and a flour blend labeled gluten-free, and check the label of any mustard or cheese sauce served with them.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Whisk the warm water, yeast, brown sugar and psyllium and let stand for 5 minutes, until gel-like.
2 In a stand mixer, whisk the gluten-free flour blend, xanthan gum (if using) and fine salt. Add the psyllium gel and melted butter and beat with the paddle for 3-4 minutes into a smooth dough. Cover and rest for 20 minutes.
3 Preheat the oven to 425°F (220°C) and line two baking sheets with parchment, oiled lightly.
4 Divide the dough into 8 pieces. On parchment, roll each into a rope about 18 inches long, rolling from the center out with oiled hands. Shape into a U, twist the ends twice, and press them onto the bottom of the U.
5 Bring the 8 cups water to a boil in a wide pot and slowly add the baking soda; it will foam. Lower each pretzel in on a slotted spatula for 20-30 seconds, lift out, drain and return to the sheet.
6 Brush with the egg wash and sprinkle with coarse salt.
7 Bake for 14-16 minutes, until deep brown. Cool for 5 minutes and serve warm.

Tips & Notes

Roll the ropes on parchment with lightly oiled hands. Gluten-free pretzel dough tears if it dries out, and flour on the board makes it crack.
Do not skip the baking soda bath. It gives soft pretzels their dark brown, slightly chewy crust and classic flavor.
Soft pretzels are best the day they are made. Reheat leftovers in a 350°F oven for 5 minutes.

Common questions

How long does Gluten-Free Classic Soft Pretzels take?

Gluten-Free Classic Soft Pretzels takes about 2 hours 10 minutes, including resting time: 40 minutes to prep and 30 minutes to cook, for 8 servings.

What should I check before making Gluten-Free Classic Soft Pretzels with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Classic Soft Pretzels?

Check warm water, about 110°F, instant yeast, brown sugar before they go into Gluten-Free Classic Soft Pretzels. Pretzels from stands and stores are made with flour that contains gluten, and some mustards and dips are too. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Classic Soft Pretzels use?

Gluten-Free Classic Soft Pretzels relies on a gluten-free all-purpose flour blend, xanthan gum, psyllium husk. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

How should leftover Gluten-Free Classic Soft Pretzels be stored?

Soft pretzels are best the day they are made. Reheat leftovers in a 350°F oven for 5 minutes.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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