Gluten-Free Soft Pretzels
These gluten-free soft pretzels are soft with a chewy, deep golden brown crust. They are perfect and everything you've missed about soft pretzels!
Ingredients
- 480 grams King Arthur Gluten-Free Bread Flour* (approximately 4 cups)
- 1 teaspoon salt
- 1 packet instant yeast (I use Fleischmann’s Rapid Rise Yeast)
- 1 tablespoon brown sugar (can substitute white granulated sugar)
- 1¾ cups warm water
- 1 tablespoon butter melted
- coarse salt for sprinkling
Baking Soda Bath
- 9 cups water
- ½ cup baking soda
Instructions
- Mix King Arthur Gluten-Free Bread Flour, salt, instant yeast, brown sugar, 1 ¾ cups of warm water, and melted butter in a stand mixer with a dough hook at #2 speed for five minutes. Pause the mixer after the first minute to scrape the sides and bottom of the bowl to ensure all of the flour is being incorporated.
- The dough should have formed into a ball shape during mixing. Cover the mixing bowl with a towel and let the dough rise for one hour. The dough will rise about 150%.
- About five minutes before the dough is ready, 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.
- Cut the dough into 12 roughly even pieces. Roll each piece of dough into a roughly 20-inch long rope. Form the rope into a U-shape, twist the ends together near the top, then bring the twisted ends towards the bottom of the U, and press them down to form a pretzel shape.
- Using a slotted turner spatula, drop 1-2 pretzels at a time into the boiling water for 20-30 seconds. They will float to the top. Carefully retrieve the pretzel from the water with the slotted spatula, allowing excess water to drip off.
- Place pretzels onto the prepared baking sheets. Sprinkle pretzels with coarse pretzel salt.
- Bake for 15-16 minutes until deep golden brown.
- Remove from the oven and serve warm.
Notes
*This recipe is designed specifically to be made with King Arthur Gluten-Free Bread Flour, which contains gluten-free wheat starch as the primary ingredient. Gluten-free wheat starch is suitable for celiacs, but not for individuals with a wheat allergy. Learn more: https://www.goglutenfreely.com/gluten-free-wheat-starch/.
Adjustments if using Caputo Fioreglut Gluten-Free Flour: measure 480 grams of flour on a kitchen scale (approximately 5⅓. cups of Caputo Fioreglut), reduce warm water to 1⅔ cup, and pause the mixer occasionally to scrape the sides of the bowl. If the dough is still sticky when forming pretzels, use a light dusting of flour on your work surface or a little oil on your hands.
Nutrition
Calories: 146kcalCarbohydrates: 34gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gTrans Fat: 0.04gCholesterol: 3mgSodium: 1620mgPotassium: 14mgFiber: 3gSugar: 1gVitamin A: 29IUCalcium: 16mgIron: 0.01mg
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