Gluten-Free Soft Pretzel Bites: An Easy Homemade Snack

Description of Ingredients and Why They Work

Substitutions and Variations

• Dairy-free swaps: Swap the butter in this recipe for a vegan butter alternative for a fully dairy-free version.
• Egg-free egg wash options: Skip the egg wash and brush the pretzel bites with melted vegan butter, a plant-based milk, or avocado oil instead for that same golden finish.
• Flavor variations: Swap out the classic coarse salt for a dusting of cinnamon sugar for a dessert-style pretzel, or sprinkle on everything bagel seasoning for a savory twist.
• Shape variations: Skip the bites and go with the traditional pretzel twist, or roll the dough into long sticks for easy dipping.

Tips and Serving Ideas

• Troubleshooting sticky or crumbly GF dough: If your dough feels too sticky to handle, add gluten-free flour a tablespoon at a time until it's workable. If it's crumbly and won't come together, add water or melted butter a teaspoon at a time until the dough smooths out.
• Dipping sauce pairings: For a savory option, go classic with a bright, tart yellow mustard or a homemade cheese dipping sauce. For something sweeter, try sweetened cream cheese or melted chocolate for dessert-style dipping.
• Serving occasions: These pretzel bites are perfect for game day, easy to pack in lunchboxes, and a great addition to any gluten-free party platter.

FAQs

Can I make these ahead of time?

Why are my gluten-free pretzel bites gummy or dense?

Can I use a different GF flour blend?

How do I store leftovers, and how long do they last?

Can I make these vegan?

Do I need the baking soda bath, or can I skip it?

Soft and Chewy Gluten-Free Pretzel Bites

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These homemade gluten-free pretzel bites are soft, chewy, and full of classic pretzel flavor. Perfect for game day or snacking, they’re delicious served warm with your favorite dipping sauce.

Servings: 9 servingsPrep: 30 minsCook: 15 minsTotal: 45 minsDifficulty: Medium

AmericanAppetizersgluten-free

Ingredients

Dough

2 cups gluten free 1:1 bread flour

1 teaspoon baking powder

1 tablespoon brown sugar

1 1/2 tablespoon unsalted butter, melted

1 teaspoon Kosher salt

1 cup water

2 tablespoons psyllium husk

1 packet active yeast

1 teaspoon granulated sugar

Baking Soda Bath

1 cup baking soda

8 cups Water

Egg Wash

1 large egg

1 tablespoon water

Instructions

1

Combine ¼ cup warm water (110°F), sugar, and yeast in a bowl. Let sit for 10 minutes until the mixture becomes foamy and bubbly.

2

In the standard mixer bowl, add the flour, brown sugar, salt, and baking powder and mix together.

3

In a separate bowl, mix the psyllium husk with ¼ cup of water and let it sit until it forms a gel. While it's gelling, attach the dough hook to your stand mixer.

4

Slowly add the water and melted butter while mixing on low. Increase to medium speed and mix for 5 minutes.

5

If dough is dry, add water 1 tablespoon at a time. If wet, add flour until cookie-dough consistency.

6

Flour the countertop, turn out the dough, form it into a ball, and divide it into three equal portions.

7

Roll each portion into a 1-inch-thick rope. Cut into 1-inch pieces and place on a parchment-lined baking sheet.

8

Cover the approximately 45 pretzel bites with a towel or plastic wrap and let proof for 20–30 minutes.

9

Preheat the oven to 420°F.

10

Bring the water and baking soda to a boil. Add 5–10 proofed pretzel bites to the pot at a time.

11

Boil for 10 seconds, then return to the baking sheet. Repeat until all pretzel bites have been boiled.

12

Brush pretzel bites with the egg wash before placing in the oven.

13

Bake for 15 minutes, monitor closely to prevent burning.

Nutrition Facts

Per serving

Calories
119

Fat
1.0g

Carbs
23.0g

Protein
1.0g

Fiber
3.0g

Sodium
277.0mg

Sugars
2.0g

Sat. Fat
1.0g