Listen, if you’ve ever dived into a sad, crumbly gluten-free pretzel that tasted more like cardboard than carbs, I’ve got good news: your pretzel redemption arc is here. These Gluten-Free Soft Pretzels are chewy, golden, and dangerously good, all thanks to the superhero of GF baking—Fioreglut Flour. You’ll twist, bake, and devour your way to snack nirvana. Bonus: they’re easy enough to make without a culinary degree or the patience of a saint. Enjoy!

Fioreglut Flour: The Gluten Free Flour You’ll Be Sending Love Letters To!
Fioreglut Flour isn’t just flour; it’s sorcery in a bag. Unlike other gluten-free flours that give you baked goods with the structural integrity of wet sand, this one delivers stretchy, pliable dough. The result? Soft pretzels that don’t fall apart the second you pick them up. It’s Italian, it’s fancy, and frankly, it’s about to become your new best friend.
Why These Gluten Free Pretzels Are the GOAT (Greatest of All Twists)
Classic Pretzel Perfection: Chewy insides, golden crusts, and a flavor so good it might make you rethink sharing.
Pretzel Bath Time: Dunking dough into a baking soda jacuzzi isn’t just fun—it’s what gives pretzels their iconic flavor and shiny finish.
Ridiculously Customizable: Sweet? Savory? Covered in cheese? The pretzel universe is your oyster.
Totally Gluten-Free: No gut-wrenching surprises here—just pure snack joy.
How to Make Gluten Free Soft Pretzels that will knock your socks off!
Yield: 8 servings, Prep Time: 20 minutes, Cook Time: 60 minutes
Ingredients:
1 ½ cups warm water (about 110 °F)
1 tbsp granulated sugar
1 packet (2 ¼ tsp) active dry yeast
3 cups Fioreglut gluten-free flour
1 tsp salt
2 tbsp butter, melted
For the bath:
10 cups water
2/3 cup baking soda
For the topping:
1 egg yolk, beaten with 1 tbsp water (egg wash)
Coarse salt for sprinkling
Instructions:
Activate the Yeast: Alright, first things first—let’s wake up that Gluten Free Yeast! In a small bowl, mix together warm water, a bit of sugar (yeast loves the sweet stuff), and the yeast itself. Give it 5–10 minutes to get all frothy and bubbly. If it looks alive and thriving, you’re golden.
Mix the Dough: Grab a large mixing bowl and throw in your Fioreglut Gluten Free Flour and a pinch of salt. Now, pour in that happy yeast mixture and some melted butter. Stir it up with a trusty wooden spoon or let your stand mixer do the heavy lifting with a dough hook. Knead away for 5–7 minutes—yes, the dough will be softer and stickier than your usual pretzel dough, but don’t freak out. That’s just Fioreglut working its gluten-free magic.
Let It Rise: Pop the dough into a greased bowl, cover it with plastic wrap or a damp tea towel, and find it a cozy warm spot to hang out for an hour. It should puff up nicely—like a proud little gluten-free cloud.
Shape the Pretzels: Crank your oven to 450°F and line two baking trays with parchment paper (because nobody likes a sticky situation). Divide the dough into 8 equal parts, roll each one into a rope about 20 inches long, and shape them into classic pretzels—or get fancy with your own twist. Your kitchen, your rules!
Give ’Em a Bath: Here’s the secret to that signature pretzel texture—a baking soda bath! Bring 10 cups of water and baking soda to a rolling boil. Gently dunk each pretzel in for 30 seconds (use a slotted spoon unless you fancy a splash), then pop them back onto the baking trays.
Egg Wash & Salt Magic: Brush each pretzel with a glossy egg yolk wash, then go to town with coarse salt. The more, the merrier!
Bake to Golden Bliss: Slide those beauties into the preheated oven and bake for 12–15 minutes until they’re golden brown and smell absolutely divine.
Time to Devour: Let them cool just enough to avoid a burnt tongue, then dig in! Dunk ‘em in mustard, slather them in cheese sauce, or just enjoy them straight up—because they’re THAT good.
Pro Tips for Pretzel Greatness
Pretzel Shaping 101: Twist the rope into a “U,” cross the ends, and fold them down. It doesn’t need to be perfect—this is a pretzel, not a wedding cake.
The Bath is Non-Negotiable: Whether it's prezels or your butt, both need to be bathed in hot water in order to be presentable.
Butter Makes It Better: Once baked, brush these babies with melted butter. This step is optional but highly recommended for maximum snack seduction.
Serving Suggestions: Because Plain Pretzels Are for Quitters
Here’s what to pair your pretzels with:
Warm Cheese Sauce: Aka the nectar of the snack gods.
Spicy Mustard: Because pretzels deserve a little drama.
Nutella: Sweet pretzels for the win.
Your Bare Hands: Let’s be honest, you’re not waiting to plate these.
Why You’ll Love This Recipe
Because making gluten-free pretzels at home feels like a power move. Suddenly, you’re not just surviving without gluten—you’re thriving. Plus, nothing screams “I’m a baking god” like presenting a plate of warm, golden pretzels to your friends or family (or just yourself). These are the ultimate party snacks just like our sinfully delicious Sausage Rolls and/or the Veggie Delight Zucchini Fritters if you're trying to look a "health guru"
FAQ: Gluten-Free Pretzel Edition
Q: My dough feels too sticky. Did I screw up? A: Nope! Fioreglut dough is naturally softer and stickier than regular pretzel dough. Just flour your hands a little, channel your inner pretzel wizard, and keep shaping.
Q: Do I really need the baking soda bath? A: Yes. Skipping it means your pretzels will taste like sad breadsticks, and no one needs that kind of negativity.
Q: Can I freeze these pretzels? A: Absolutely. Pretzels freeze like a dream. Just warm them up in the oven at 350 °F when you’re ready for round two.
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