Store-bought gluten-free pretzels can be hit or miss, but homemade ones let you get that signature soft-and-chewy interior with a deep golden crust every time — and they’re much easier to make than you’d think.
The Baking-Soda Bath Secret
What gives pretzels their distinctive flavor and dark, glossy crust is a quick dip in a baking soda and water bath before baking. This step raises the surface pH, which speeds up browning in the oven and creates that unmistakable pretzel crust — gluten-free dough responds to it just as well as traditional dough.
You’ll Need
- 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 packet (2 1/4 tsp) instant yeast
- 1 tablespoon brown sugar
- 3/4 cup warm milk or water
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 cup baking soda + 4 cups water, for the bath
- Coarse salt, for topping
How to Make Them
Dissolve the yeast and brown sugar in the warm milk and let sit for 5 minutes until foamy. Combine with the flour blend, melted butter and salt, and knead briefly into a smooth, slightly sticky dough. Let rest for 20 minutes.
Divide the dough into 6–8 pieces, roll each into a rope, and shape into pretzels (or simply twist into knots — both bake up beautifully). Bring the baking soda and water to a gentle simmer, then dip each pretzel for 20–30 seconds before placing on a parchment-lined baking sheet. Sprinkle with coarse salt.
Bake at 425°F (220°C) for 12–15 minutes, until deeply golden brown.
Tips for Success
Work quickly while shaping, as gluten-free dough is easiest to handle before it warms up too much — lightly wet hands help prevent sticking. Serve warm with mustard or a warm cheese dip.
