These soft and chewy gluten-free pretzels rival any pretzel you could buy from a ballpark, shopping mall, or street vendor. And so long as you have a bag of our Gluten-Free Bread Flour, you're probably already stocked with everything you need to make them. Their distinct pretzel-y appearance and taste (deep brown with that irresistible alkaline tang) comes from a baking soda solution, rather than lye, which makes them a fun project for baking with kids (no safety goggles required). They’d make a special addition to your next (gluten-free) charcuterie or snack board.
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To make the dough: In a large bowl or the bowl of a stand mixer, combine all the dough ingredients. Mix using a spoon (if mixing by hand) or the flat beater attachment (if using a stand mixer) until a sticky, batter-like dough forms, about 1 minute on medium speed. If mixing by hand, there may be some lumps — that's OK.
Cover the dough and set it aside for 20 minutes. The mixture will firm up slightly during this time and begin to look more like dough.
Turn the dough onto a large greased or (gluten-free) floured work surface. Gently knead the dough — fold the dough in half towards you (use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn) and fold again — until it becomes firmer to the touch, smoother, and easier to handle, 5 to 6 times. As you work, dust your work surface and the dough lightly with gluten-free flour (or apply more grease), as needed, to prevent sticking.
Transfer the dough to a lightly greased bowl, cover, and allow it to rise for 35 to 40 minutes, or until puffy. About halfway through the rising time, line 2 baking sheets with parchment and preheat the oven to 425°F with racks in the upper and lower third.
On a greased or (gluten-free) floured surface, gently deflate the dough and knead 5 to 6 more times. Use additional gluten-free flour or grease on your hands and work surface as needed. By this time, the dough will be more pliable but still slightly sticky to the touch. Divide the dough into 8 equal pieces (about 128g each) and loosely shape them into logs.
Working with one piece at a time, knead the dough 5 to 6 more times, then roll it into a 16" to 18" strand.
Twist each rope into a pretzel. (See “tips” below for details on pretzel shaping.) Place 4 pretzels on each lined baking sheet, cover, and let them rest for 10 to 15 minutes.
To make the water bath: While the pretzels are resting, bring the water and baking soda to a very gentle boil in a large, wide pan.
Transfer the pretzels, 2 at a time, to the simmering water.
Cook the pretzels for 30 seconds, flip them over, and cook for 30 seconds more. Using a skimmer or dough whisk, remove the pretzels from the water and return them to the baking sheet. While the pretzels are still hot, sprinkle with coarse salt.
Repeat with the remaining pretzels.
Bake the gluten-free pretzels for 30 to 35 minutes, rotating the pans from top to bottom and front to back halfway through, until they're deep brown. Remove the pretzels from the oven, and cool completely on a rack. Enjoy gluten-free pretzels on the same day they’re baked for best results.
Tips from our Bakers
To shape the pretzels, take each rope and make a U-shaped loop with fairly short ends. Cross the rope near the ends, twist the ends a second time, and fold the twist into the middle of the U. Press the ends of the rope on either side of the bottom center of the loop, creating the classic pretzel shape.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
