Gluten-Free Cinnamon Sugar Soft Pretzels

"They taste like churros!" my daughter's not-at-all-gluten-free friend exclaimed, as she and my daughter finished off the last of these Gluten-Free Cinnamon Sugar Pretzels.

These sweet soft pretzels disappear as fast as you can make them. They are perfectly soft on the inside with a traditional, chewy exterior. Topped with melted butter and cinnamon sugar, they are irresistible.

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The Star Ingredient: the Flour

The magic of this recipe is in the flour... gluten-free wheat starch, which is processed to remove the gluten-containing protein that triggers an autoimmune reaction in those of us with celiac disease. Gluten-free wheat starch meets the FDA requirements for a gluten-free food and is appropriate for individuals with celiac disease. It is not safe for individuals with a wheat allergy. Learn more about gluten-free wheat starch.

The recipe calls for King Arthur Gluten-Free Bread Flour. I have also tested these soft pretzels with Caputo Fioreglut Gluten-Free Flour. See the recipe card notes for adjustments if you are using Caputo Fioreglut.

I absolutely do not recommend using another type of flour, such as a cup for cup gluten-free flour. This recipe was designed to maximize the unique properties of gluten-free wheat starch, giving you a pretzel with the taste, texture, aroma, and appearance of a traditional gluten-filled pretzel.

For accuracy, use a kitchen scale to measure the flour.

Simple Kitchen Staples

Except for the King Arthur Gluten-Free Bread Flour, the simple ingredients in this recipe are basic ingredients you probably already have in your kitchen.

• Instant Yeast: I use Fleischmann’s Rapid Rise Yeast.
• Salt
• Sugar: The recipe calls for 3 different types of sugar: brown sugar in the dough, granulated white sugar for the cinnamon sugar topping, and powdered sugar to sweeten the cream cheese frosting.
• Butter:
• Baking Soda: In step #5, the pretzels undergo a baking soda bath, essential for the perfect pretzel taste, texture, and appearance.
• Ground Cinnamon: room temperature, to make the creamy frosting dip
• Cream Cheese
• Vanilla Extract
• Water: Warm (not hot) water for the pretzel dough, and boiling water for the important baking soda bath

Instructions

In the bowl of a stand mixer, use a dough hook to mix all dough ingredients at #2 speed for five minutes. As soon as the warm water hits the yeast and flour, you'll know that magic is happening. The aroma will take you back to your pre-gluten-free baking days.

To ensure that all of the flour is fully incorporated, after about 1 minute, pause the mixer to scrape the sides and bottom of the bowl. The dough should form a nice ball while mixing.

Cover the mixing bowl with a towel, and let the dough rise for one hour in a warm place. I usually just place the bowl in a sunny spot in my kitchen.

When the dough is done rising, it's time to prepare for the baking soda bath and baking.

Preheat the oven to 425°F. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.

In a large pot, bring baking soda and 9 cups of water to a boil for a baking soda bath. This quick baking soda bath is what gives the soft pretzels their traditional chewy texture and brown exterior once baked.

While the water bath and oven are heating up, it's time to shape the pretzels.

Cut the dough into 12 fairly equal pieces.

Use your kindergarten skills, and just like play-dough snakes, roll out each piece of dough into an approximately 20-inch long rope.

Form the rope into a U-shape. Twist the ends together near the top. Bring the twisted ends towards the bottom of the U, and press them down to complete the pretzel shape. Repeat with all remaining pieces of dough until you have 12 pretzels.

Just before placing the pretzel in the bath, I like to tweak the pretzel shape one last time while it's on top of a spatula. Perfectionists, this is your last chance to make your pretzels look "just right". However it looks when it goes in, is how it will look when it's fully baked. Of course, no one will care how they look once they take the first bite!

Using a slotted turner spatula to lower them into the water, boil 1-2 pretzels at a time in the baking soda bath for 20-30 seconds.

The pretzels will float to the top, making it easy to gently retrieve them with your trusty spatula. Allow excess water to drip off, and place the pretzels onto the prepared baking sheets.

Bake pretzels for 15-16 minutes until they are a beautiful, deep, golden brown. They should look precisely like "real" classic soft pretzels, because they are. Be careful not to undercook them, or the inside will be doughy.

While the pretzels are baking, you'll have plenty of time to prepare the cinnamon sugar topping and cream cheese frosting dip for this sweet treat.

In a medium bowl, stir together granulated sugar and cinnamon until well-combined. Set aside.

Use a hand mixer or stand mixer, to beat all of the cream cheese frosting ingredients on medium speed. It takes about 1-2 minutes, to get a smooth, creamy frosting consistency. Be sure to start with the butter and cream cheese, softened at room temperature.

Remove the pretzels from the oven.

Melt the remaining 6 tablespoons of butter in the microwave, for about 30-40 seconds. Brush the melted butter on top of one pretzel at a time, with a pastry brush. Then dip the buttered pretzel upside-down into the cinnamon sugar bowl and liberally coat the top of the pretzel with cinnamon sugar topping. Repeat with all pretzels.

Serve these homemade soft pretzels warm, with a side of cream cheese frosting dip.

Make Ahead & Storage

Soft pretzels dry out quickly. To avoid stale pretzels, store any that won't be eaten the same day in an airtight container in the freezer.

Reheat from frozen:

• Oven (ideal method): Spritz the gluten-free pretzel with a bit of water, wrap it in foil, and reheat at 350°F for approximately 5 minutes.
• Microwave: Wrap the pretzel in a damp paper towel, and reheat for approximately 30 seconds. 

Easy Gluten-Free Soft Pretzel Variations

In lieu of making a classic pretzel shape, in step 4 of the recipe, you can form the dough into any shape you'd like. I've made heart-shaped soft pretzels and Mickey Mouse pretzels. Try your hand at letters, butterflies, candy canes, footballs, pretzel nuggets (with a slightly shorter bake time), or wherever your creativity leads you.

For a savory treat, wrap the pretzel dough around hot dogs for gluten-free pretzel dogs.