Gluten-Free Small-Batch Soft Pretzels

Enjoy the satisfying chew and classic salty flavor of these homemade gluten-free soft pretzels. They are perfect for dipping and snacking, offering a delightful texture without any gluten.

Prep: 10 min Cook: 10 min Total: 20 min Serves: 4

At a glance: This easy snacks recipe yields 4 servings in about 20 minutes (10 min prep, 10 min cook). It uses 7 ingredients — including gluten-free all-purpose flour blend, instant yeast, sugar — and walks through 5 steps. Updated October 25, 2026. Browse more snacks recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Small-Batch Soft Pretzels: When preparing this snacks recipe, use a flour blend and instant yeast labeled gluten-free, and boil the pretzels in fresh water with baking soda, never in a pot used for wheat pretzels. Line the baking sheet with fresh parchment.

Gluten-Free Notes for Gluten-Free Small-Batch Soft Pretzels: This recipe is designed to be entirely free of gluten-containing grains, using a specialized gluten-free flour blend for optimal texture and structure.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, instant yeast, sugar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups gluten-free all-purpose flour blend (with xanthan gum) Shop
1 tsp instant yeast Shop
1 tbsp sugar Shop
0.5 tsp salt
0.75 cup warm water (105-115°F)
1 tbsp baking soda Shop
2 tbsp coarse sea salt, for topping

Instructions

1 In a large bowl, whisk together the gluten-free all-purpose flour blend, instant yeast, sugar, and salt. Ensure the flour blend is gluten-free to avoid any gluten-containing grains. Make a well in the center of the dry ingredients.
2 Pour the warm water into the well and stir with a spatula or wooden spoon until a shaggy dough forms. Continue mixing for about 1-2 minutes until the dough comes together, it will be sticky. Cover the bowl with plastic wrap and let it rest in a warm place for about 10 minutes.
3 While the dough rests, bring a large pot of water to a boil and stir in the baking soda. This alkaline bath is crucial for achieving the pretzel's signature chewy texture and golden-brown crust. Prepare a baking sheet lined with parchment paper.
4 Divide the dough into 4 equal portions and gently shape each portion into a rope about 10-12 inches long. Form each rope into a pretzel shape, then carefully dip each pretzel into the boiling baking soda water for about 20-30 seconds, flipping halfway through. The dough will puff slightly.
5 Carefully remove the pretzels from the baking soda bath using a slotted spoon and place them onto the prepared baking sheet. Sprinkle generously with coarse sea salt. Bake in a preheated oven at 425°F (220°C) for about 8-10 minutes, or until they are golden brown and firm to the touch.

Nutrition (per serving)

158

Calories

Protein

24g

Carbs

10g

Fat

Fiber

202mg

Sodium

Tips & Notes

Tip: Gluten-free dough is soft and sticky. Oil your hands instead of adding more flour when shaping, or the pretzels turn dry.
Tip: Dip each pretzel in the baking-soda bath for only 20 to 30 seconds; that gives the brown, chewy crust.
Substitution: Everything bagel seasoning labeled gluten-free or cinnamon sugar can replace the coarse salt.
Storage: Best the day they are baked. Freeze cooled pretzels up to 1 month and reheat at 350°F for 5 minutes.

Common questions

How long does Gluten-Free Small-Batch Soft Pretzels take?

Gluten-Free Small-Batch Soft Pretzels takes about 20 minutes: 10 minutes to prep and 10 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Small-Batch 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 Small-Batch Soft Pretzels?

Check gluten-free all-purpose flour blend, instant yeast, sugar before they go into Gluten-Free Small-Batch Soft Pretzels. Use a flour blend and instant yeast labeled gluten-free, and boil the pretzels in fresh water with baking soda, never in a pot used for wheat pretzels. Line the baking sheet with fresh parchment.

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

Gluten-Free Small-Batch Soft Pretzels relies on a gluten-free all-purpose flour blend. 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 Small-Batch Soft Pretzels be stored?

Storage: Best the day they are baked. Freeze cooled pretzels up to 1 month and reheat at 350°F for 5 minutes.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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