The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love these Gluten Free Soft Pretzels
When you bite into one of these gluten free soft pretzels, you’ll forget they’re missing any gluten at all.
The texture hits just right — chewy on the outside with that perfect tender crumb inside. I love how the baking soda bath creates that classic pretzel skin, golden and slightly crispy.
The blend of rice flour, sorghum, and tapioca starch works magic here, giving you all the satisfaction of a traditional pretzel.
Plus, they’re surprisingly forgiving to make. Even if your shaping isn’t perfect, they’ll still taste incredible with that flaky sea salt on top.
Ingredients for Gluten Free Soft Pretzels
Getting your hands on the right ingredients makes all the difference with these gluten free soft pretzels. I’ve tested this blend more times than I care to admit, and every single component plays a vital role in creating that perfect chewy-yet-tender texture we’re after.
For the Pretzels:
- 1 cup (235 ml) whole milk
- 1 ½ tsp (4.5 g) active dry yeast
- Pinch of granulated sugar
- ¾ cup (100 g) super-fine brown rice flour
- ½ cup (65 g) sorghum flour
- ⅓ cup (55 g) tapioca starch
- ¼ cup (30 g) corn starch
- 1 ½ tbsp (20 g) light brown sugar
- 1 tsp (4.5 g) xanthan gum
- ½ tsp (3 g) kosher salt
- ½ tsp (2 g) whole psyllium husk
- 1 ½ tbsp (20 g) unsalted butter, melted
For the Baking Soda Bath and Finishing:
- 8 cups (1.9 L) water
- ⅓ cup (70 g) baking soda
- 1 egg yolk + 1 tsp water (for egg wash)
- Flaky sea salt for topping
Don’t panic if you can’t find super-fine brown rice flour — you can pulse regular brown rice flour in a food processor until it’s powdery. The psyllium husk is your secret weapon here; it acts like gluten’s helpful cousin, binding everything together without any weird aftertaste.
I always weigh my flours when possible because gluten free baking can be fussy about measurements. And yes, that baking soda bath might seem like overkill, but it’s what gives these pretzels their authentic chewy exterior and gorgeous golden color.
How to Make these Gluten Free Soft Pretzels
Getting these pretzels started is surprisingly straightforward once you get into the rhythm.
Begin by warming your 1 cup (235 ml) of whole milk to about body temperature — not hot enough to kill the yeast, but warm enough to wake it up. Sprinkle in 1 ½ teaspoons (4.5 g) of active dry yeast along with a pinch of granulated sugar, then let it sit until it gets all foamy and excited, usually about 5-10 minutes.
While that’s happening, whisk together your dry ingredients: ¾ cup (100 g) super-fine brown rice flour, ½ cup (65 g) sorghum flour, ⅓ cup (55 g) tapioca starch, ¼ cup (30 g) corn starch, 1 ½ tablespoons (20 g) light brown sugar, 1 teaspoon (4.5 g) xanthan gum, ½ teaspoon (3 g) kosher salt, and ½ teaspoon (2 g) whole psyllium husk.
Once your yeast mixture is bubbly, add it to the flour blend along with 1 ½ tablespoons (20 g) of melted unsalted butter. Mix everything until it forms a slightly sticky but manageable dough, then cover and let it rise for about an hour.
Here’s where things get fun — and a little messy.
After your dough has puffed up nicely, preheat your oven to 425°F (220°C) and get that baking soda bath ready by bringing 8 cups (1.9 L) of water to a rolling boil with ⅓ cup (70 g) of baking soda. Fair warning: it’ll foam up dramatically, so use a big pot.
Divide your risen dough into 6 equal pieces and roll each one into an 18-20 inch (45-50 cm) rope — this is where chilling the dough for 15 minutes beforehand really helps if it’s being stubborn. Shape each rope into that classic pretzel twist, then briefly dunk each pretzel in the boiling baking soda bath for just 10-15 seconds before placing them on a lined baking sheet.
Brush with your egg wash (1 egg yolk mixed with 1 teaspoon water), sprinkle generously with flaky sea salt, and bake for 15-18 minutes until they’re gorgeously golden.
Let them cool for about 10 minutes if you can manage the wait — they’re absolutely irresistible straight from the oven. If you find yourself making gluten-free baked goods regularly, investing in a quality gluten free bread maker can streamline your baking routine for consistent results.
Substitutions & Variations
Now that you’ve mastered the basic technique, let’s talk about how flexible this recipe really is — because honestly, gluten-free baking shouldn’t box you into using only one specific blend of flours.
You can swap the sorghum flour for buckwheat or millet flour if that’s what’s hanging out in your pantry. The brown rice flour? Try white rice flour instead.
Want cinnamon sugar pretzels? Roll them in melted butter and cinnamon sugar after baking. Craving everything bagel seasoning? Skip the sea salt and go wild with that blend instead.
What to Serve with Gluten Free Soft Pretzels
Nothing beats that warm, salty-sweet moment when you bite into a fresh pretzel, but let’s be honest — the magic doesn’t stop there.
I’m all about classic mustard — that tangy yellow stuff or fancy Dijon both work perfectly. Cheese sauce makes everything better, whether you go store-bought or whip up something homemade.
For sweet lovers, try cinnamon sugar butter or even Nutella. Beer pairs beautifully with the salty crust, but lemonade hits different too.
Honestly, these pretzels shine solo, but having a few dips around never hurt anyone. Trust me on the mustard though.
Final Thoughts
After all the mixing, rising, and shaping, you’ve got yourself something pretty special — gluten-free pretzels that actually taste like the real deal.
Sure, it’s not a quick weeknight project, but the payoff is worth every minute of waiting. That chewy texture, the golden crust, the way they smell coming out of the oven — it’s all there.
I love how these freeze beautifully too.
Make a double batch, wrap them individually, and you’ve got instant pretzel satisfaction whenever the craving hits.
Sometimes the best things really do take a little patience.
