King Arthur Baking Company

Chewy Gluten-Free Pretzels

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.

Course Appetizer, Grab & Go, Snack
Cuisine American

Prep time

25Minutes

Cook time

30-35Minutes

Servings

Pretzels

Ingredients

Dough
4 Cups King Arthur Gluten-Free Bread Flour
2 1/4 Cups Water Lukewarm
1 Tbsp Light Brown or Dark Brown Sugar Packed
2 Tsp instant yeast
2 Tsp Table salt
Water Bath
2 Quarts Water
1/4 Cup Baking Soda
Topping
Coarse Salt or Pretzel Salt For Sprinkling

Instructions

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.