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Gluten-Free Soft Pretzels

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  • Prep 30 min
  • Total 2 hr 15 min
  • Servings 12
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Looking for homemade soft pretzels? Then check out this recipe made with basic bread ingredients and sprinkled with kosher salt.
By Betty Crocker Kitchens
Updated Mar 14, 2016
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Ingredients

Pretzels

  • 4 1/2 teaspoons regular active dry yeast
  • 2/3 cup warm water (105°F to 115°F)
  • 1 cup tapioca flour
  • 2/3 cup sweet white sorghum flour
  • 1/4 cup garbanzo and fava flour
  • 1 cup cornstarch
  • 1 1/2 teaspoons xanthan gum
  • 1/2 teaspoon guar gum
  • 1 teaspoon salt
  • 3 eggs
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • Additional garbanzo and fava flour

Soda Bath

  • Cooking spray (without flour)
  • 2/3 cup baking soda
  • 10 cups water

Topping

  • 1 egg, beaten
  • 1 tablespoon kosher (coarse) salt

Steps

  • 1
    Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour). In small bowl, dissolve yeast in warm water; set aside.
  • 2
    In small bowl, mix flours, cornstarch, xanthan gum, guar gum and 1 teaspoon salt with whisk; set aside. In medium bowl, beat 3 eggs, the sugar and honey with electric mixer on medium speed 1 minute or until well blended. Add yeast mixture and flour mixture; beat 1 minute or until blended.
  • 3
    Divide dough into 12 equal-size balls. On work surface sprinkled with additional garbanzo and fava flour, roll each ball into 13x3/4-inch rope. Carefully place ropes on cookie sheet; form into U shape and twist in middle. Spray tops of pretzels with cooking spray (without flour). Cover with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size.
  • 4
    Heat oven to 375°F. In 4-quart saucepan or Dutch oven, stir baking soda into water until dissolved. Heat to full rolling boil. Carefully place 1 pretzel at a time in water; boil 25 seconds. Remove with slotted spoon and return to cookie sheet. Brush tops of pretzels with egg, being careful not to fill openings with egg; sprinkle with kosher salt.
  • 5
    Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    Place cooled pretzels individually in resealable food-storage plastic sandwich bags. Place those bags in gallon-size freezer plastic bag and store in the freezer. For a quick snack anytime, take a pretzel out of the freezer and reheat in a toaster oven about 5 to 7 minutes.
  • tip 2
    The xanthan gum combined with the guar gum makes a nicely textured baked item. If you don’t have guar gum, add an extra 1/2 teaspoon of xanthan gum in this recipe.
  • tip 3
    Lowfat
  • tip 4
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

160 Calories, 2g Total Fat, 4g Protein, 30g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Pretzel
Calories
160
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
4140mg
172%
Potassium
35mg
1%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
8%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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