Gluten Free Pretzels
Recreate that classic mall experience with these Auntie Anne's-style gluten-free soft pretzels. Perfectly chewy, buttery, and soft, this recipe delivers an irresistible gluten-free treat with a golden-brown crust.
Ingredients
Pretzel Dough
- 240 ml warm milk heated to about 95°F
- 2 tbsp whole psyllium husk
- 320 g gluten-free flour blend such as Better Batter, with xanthan gum
- 100 g tapioca starch also known as tapioca flour
- 2 tbsp dry milk powder
- 2 1/4 tsp instant yeast
- 2 tbsp light brown sugar packed
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum omit if already included in flour blend
- 3 tbsp unsalted butter melted
- 2 large egg whites at room temperature
- 1 tbsp apple cider vinegar
Baking Soda Bath
- 2 L water
- 1/4 cup baking soda
Instructions
- In a small bowl, whisk the whole psyllium husk into warm milk. Let it sit for 1 minute until it forms a loose gel.
- In the bowl of a stand mixer, combine gluten-free flour, xanthan gum, tapioca starch, dry milk powder, yeast, cream of tartar, baking soda, and brown sugar. Whisk well.
- Add the psyllium gel, melted butter, egg whites, and vinegar to the dry ingredients. Mix on low until combined, then beat on medium-high for 4 minutes.
- Transfer dough to an oiled bowl and cover. Chill for at least 1 hour, or up to 3 days.
- Turn chilled dough onto a floured surface and divide into 8 pieces. Roll each into a 12–15 inch rope and shape into pretzels.
- Place pretzels on parchment-lined baking sheets. Cover and let rise in a warm place until puffy, about 50–75% larger in size.
- Preheat oven to 400°F. Bring 2 liters of water to a boil in a large pot, then add baking soda.
- Gently boil pretzels in the baking soda bath for 30 seconds each. Use a slotted spoon to press them down and remove.
- Return pretzels to the baking sheet, brush with melted butter, and sprinkle with salt.
- Bake for 15 minutes, then reduce oven to 350°F and bake until golden brown and firm, about 10–15 more minutes.
Notes
Weigh your flour for consistent results. Don’t over-proof to prevent collapse in the soda bath. Always use a rolling boil—not a simmer—for best crust. Boil no longer than 30–60 seconds to avoid a metallic taste. Try sweet or savory variations like cinnamon sugar or pretzel dogs.