Erin’s Recipe Rundown
Soft, warm pretzels are a comforting, nostalgic treat. If you remember grabbing pretzels at the mall, you know exactly what I mean.
These bites recreate that classic soft pretzel flavor while being gluten-free. Dip them in cheese or mustard, or brush with butter and toss in cinnamon sugar. However you serve them, they’re delicious.
Why you’ll love them: The gluten-free dough is easy to work with and yields chewy, bready bites every time. They make a great make-ahead appetizer for parties.
Top tip: Using King Arthur Gluten-Free Bread Flour gives these pretzels the best texture and structure—this recipe was developed specifically for that blend.
xoxo erin
This post is sponsored by King Arthur Baking Company.
Featured Comment
From Sharlene: “I was blown away by these gluten-free soft pretzel bites! They’re perfectly soft, chewy, and full of classic pretzel flavor. You’d never guess they’re gluten-free. Great for snacking or serving at gatherings—try them with cheese or mustard!”
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Ingredients You’ll Need
Below are notes on the key ingredients for these gluten-free soft pretzels. Scroll to the recipe card for exact measurements and the full method.
- Gluten-free flour: King Arthur Gluten-Free Bread Flour is recommended for optimal rise and texture; this recipe was formulated for it.
- Yeast: Instant yeast works well and, with the boiling step, lets you skip an extended rise.
- Whole psyllium husk: Use whole psyllium husks (not powder) to achieve the right dough consistency and chew.
- Brown sugar: Adds a subtle sweetness and depth of flavor to the dough.
How to Make Gluten-Free Soft Pretzels
Here’s a concise overview of the method. Refer to the recipe card below for full details and measurements.
Mix dry ingredients: In a stand mixer combine the flour, brown sugar, yeast, salt, baking powder, and psyllium husk.
Add liquids: With the mixer on low, slowly add melted butter and water. Increase speed to medium-high and mix 5 minutes until the dough resembles thick cookie dough—light but rollable.
Portion: Form a ball, transfer to a lightly greased surface, divide into six pieces, and roll each into a 1–2″ thick strip.
Cut: Slice each strip into roughly 1–2″ pieces so bites are uniform.
Prep the baking soda bath: Combine water and baking soda in a large pot and bring to a boil. This step creates the pretzel’s characteristic color and chew.
Boil the bites: Add 8–10 pieces at a time and boil 10–15 seconds. Remove promptly to avoid any bitter or metallic taste.
Arrange and score: Let excess water drip off, place bites a few inches apart on baking sheets, and cut a diagonal slit on top. If making ahead, freeze here.
Egg wash: Whisk egg with water and brush over each piece.
Finish and bake: Sprinkle coarse salt, then bake at 450°F until golden brown, about 15–18 minutes. Serve warm.
Gluten-Free Soft Pretzel Tips
- Avoid adding too much extra flour: The dough should be light and pliable—think thick cookie dough. Adding too much flour makes dense, stiff bites.
- Don’t skip the baking soda bath: It’s essential for the pretzels’ color and chew.
- Use whole psyllium husk: Whole husks create the proper texture; psyllium powder won’t give the same result.
More King Arthur Flour Recipe
- Gluten-Free Artisan Pizza
- Gluten-Free Dinner Rolls
- Gluten-Free Hamburger Buns
- Gluten-Free Cinnamon Rolls
- Gluten-Free Donuts
Gluten-Free Soft Pretzel Bites
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Ingredients
For the Pretzel Dough:
- 4 ¼ cups (638g) King Arthur Gluten-Free Bread Flour
- ¼ cup (53g) brown sugar
- 1 tablespoon instant yeast
- 2 teaspoons kosher salt
- ½ teaspoon baking powder
- ¼ cup (20g) whole psyllium husk
- 3 tablespoons (42g) butter, melted
- 2 1/2 cups (600ml) water
For the Baking Soda Bath:
- 1/2 cup (120g) baking soda
- 9 cups (2160ml) water
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
- coarse salt, for sprinkling
Instructions
MAKE THE GLUTEN-FREE PRETZEL DOUGH
- In a stand mixer bowl combine the gluten-free flour, brown sugar, instant yeast, salt, baking powder, and whole psyllium husk. Mix on medium-low until evenly combined.
- With the mixer running on low, slowly pour in the melted butter and water. Increase speed to medium-high and mix 5 minutes.
- The dough should look like thick cookie dough. If it seems too wet add a tablespoon or two of flour, but avoid making the dough stiff. Aim for a light, rollable consistency.
- Scrape the bowl, form the dough into a ball, transfer to a lightly greased or floured surface, and cut into 6 pieces.
- Roll each piece into a 1–2″ thick strip and cut each strip into 1–2″ pieces.
MAKE THE BAKING SODA BATH
- Combine water and baking soda in a large pot and bring to a boil.
- Place 8–10 pretzel bites into the boiling water for 10–15 seconds, then remove. Longer boiling can create an off taste.
- Let excess liquid drip off, place bites on prepared baking sheets a few inches apart, and cut a diagonal slit across each piece. (Freeze here if making ahead.)
MAKE THE EGG WASH/BAKE
- Preheat oven to 450°F. Line two baking sheets with parchment or silicone mats.
- Whisk the egg and water to make the egg wash.
- Brush each pretzel bite with egg wash and sprinkle with coarse salt.
- Bake 15–18 minutes until golden brown. Serve warm.
Notes
Dairy-free option: Substitute dairy-free butter.
Make-ahead: Boil and score the bites, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 3–5 minutes to the bake time.
Storage: Store cooled pretzels in an airtight container at room temperature up to 2 days or in the fridge up to 5 days. Reheat at 350°F for 5–8 minutes.
Freezing: Cool completely, freeze in a bag or container up to 2 months. Thaw 30–60 minutes before reheating.
Nutrition
This post was originally published in November 2022 and updated with new photos and instructions in March 2026.