homemade soft pretzels

<p><em data-rich-text-format-boundary="true">These super easy homemade vegan soft pretzels are super chewy, salty, and buttery! With an easy gluten free option and naturally dairy free, these vegan pretzels make a perfect game day snack or holiday appetizer!</em></p>

Homemade Vegan Soft Pretzels Recipe

yeast

hot water, 110F

tsp coconut sugar

4–4 1/4 cups all purpose or bread flour,

tbsp arrowroot powder

tsp sea salt

cup dairy free yogurt, room temperature

tbsp vegan butter, melted, 2 tsp coarse sea salt

cup arrowroot powder

tbsp baking powder

In a large bowl, mix the water, coconut sugar, and 1 tbsp of flour. Add in the yeast, and use a wooden spoon to mix. Cover with a towel and place in a warm area to activate for 10 minutes. It should start to bubble/foam and smell yeast-like.

Once the yeast is activated, add in the remaining of the 4 cups of flour (you can add more at the end if the dough is too sticky/tacky), arrowroot powder, sea salt, and dairy free yogurt. Use either a dough paddle on a stand mixer or knead the dough on a clean surface with extra flour with your hands. Whether or not you use the stand mixer, you’ll finish knead the dough once it’s mixed. You want to get the dough to a point where it isn’t very sticky and can easily peel off of your hands without leaving any dough (about 5 minutes). You can add more flour here if it’s still too sticky, kneading it lightly. 

Grease a clean bowl with olive oil and lightly grease the dough, place the dough ball into the bowl, and cover with a clean dish towel. Place in a very warm place (at least 85F) for 30-40 minutes, or until the dough has doubled in size.

Line a baking sheet with parchment paper.

Once the dough has doubled in size, lightly punch down the dough and divide it into 8 even sections using a pastry cutter or large knife. Roll each section into a long strip (about 20-22&#8243; long). Take the two ends of the and twist them twice together (see photos in the blog post). Bring them towards yourself and press down into the dough to form the pretzel shape.  Place the pretzel dough onto a parchment paper and repeat for the remaining pretzels. Cover the pretzels with a clean dish towel on the parchment paper.

While the dough is rising for a second time, bring a large pot with 4 cups of water with 1/4 cup baking soda to a boil. Preheat the oven to 425F.

Once the water is boiling, use a spatula or large spoon with holes to carefully transfer one pretzel into the water. Cook for 1 1/2 minutes on each side, then transfer back to the parchment paper. You can add up to 2 pretzels at a time to the pot, cooking for 1 1/2 minutes on each side. 

Once all pretzels have been boiled and transferred to the baking sheet, lightly brush the bagels with melted vegan butter and sprinkle with coarse sea salt.

Place the pretzels into the oven to bake for 15-18 minutes, or until the tops of the pretzels are golden. 

Remove from the oven and allow the pretzels to cool for 10 minutes. Enjoy!

Preheat the oven to 425F and line a baking sheet with parchment paper.

Before making the dough, start to bring a large pot with 4 cups fo water to a boil with 1/4 cup baking soda. The water will start to boil as you finish making the dough.

In a large bowl, whisk together the oat flour, arrowroot powder, baking powder, and sea salt. Add in the water and dairy free yogurt, and mix until the dough is thick and not sticky. If it’s still too sticky, you can add in the additional oat flour.

Let the dough rest for 5 minutes. Then divide the dough into 8 even sections and roll each section into a ball. Roll each section into a long strip (about 20-22&#8243; long). Take the two ends of the and twist them twice together (see photos in the blog post). Bring them towards yourself and press down into the dough to form the pretzel shape. Place the pretzel dough onto a parchment paper and repeat for the remaining pretzels.

Once all pretzels have been boiled and transferred to the baking sheet, lightly brush with vegan butter and sprinkle with coarse sea salt.

Place the pretzels into the oven to bake for 15-18 minutes, or until the tops of the pretzels are lightly golden. 

Buttery soft pretzels are achievable at home with a two-stage cooking method and plenty of salt. Although there is such a thing as salt-less pretzels called “baldies,” I would suggest that they’re really not pretzels at all, but rather cruel jokes perpetrated by bitter bakers. This recipe first appeared in Season 11 of Good Eats.

Homemade Soft Pretzels

water,

sugar

salt

dry yeast

all-purpose flour

unsalted butter (melted)

baking soda

Vegetable oil,

Pretzel salt

Combine the 1 1/2 cups warm water, the sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeastSoft pretzels are always made with yeast dough and are very similar to bagels. on top. Set aside until the mixture foams, about 5 minutes.

Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place until the dough has doubled in size, 50 to 55 minutes.

Heat oven to 450ºF. Line 2 half-sheet pans with parchment paper and lightly brush with oil. Set aside.

Bring the remaining 10 cups water and the baking soda to a rolling boil in a Dutch oven.

Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half-sheet pan. Repeat with the remaining pieces of dough.

One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.If you don’t have pretzel salt, coarse sea salt will do.

Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a wire rack for at least 5 minutes before serving.

Soft pretzels are so much easier than you think! This recipe will take you little time and effort. Top them with salt, cinnamon-sugar, and dunk in your favorite pretzel dips.

30 Minute Homemade Soft Pretzels

(360 milliliters) warm water (lukewarm, no need to take temperature)

egg,

salt,

Preheat oven to 425°F (218°C). Line baking sheet with a silicone baking mat or parchment paper. The pretzels can stick to parchment, so give it a light spray with nonstick spray or lightly grease with butter. Set aside.

Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger &#8211; if it bounces back, it is ready to knead.

Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact &#8211; use as much or little dough for each pretzel as you wish &#8211; the size of the pretzel is completely up to you.

Roll the dough into a rope with an even diameter. My ropes were twenty inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions.

This fifth step is optional

Whisk 9 cups of water and 1/2 cup baking soda together in a large pot. Bring to a boil. Place a pretzel onto a large slotted spatula and dip into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. The pretzel will float. Lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Repeat with the rest of the pretzels.

In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.

Bake for 10 minutes at 425°F (218°C). Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning. I do the 5 minute broil no matter if I do step 5 or not.

Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness).

Made these today and they came out wonderful!! Definitely making these again. Thank you, Sally!

My 17 year old son and I made the basic pretzel recipe together and they were delicious! We used the Pampered Chef  pretzel mold to help form the shape and dip into the soda bath. The broil aspect was clever. This will be our go to pretzel recipe from now on.

The dough was beautiful to work with. I used my kitchen aid mixer with the dough hook for stirring and kneading. I skipped the boiling water step and used convection bake which browned each one perfectly. Easy and delicious!

Made these today after a friend suggested them.  Put garlic butter on a couple and sea salt on the rest.  About 12 hours after I made them we needed a snack so took the last 2, topped them with gouda, roasted red pepper and prosciutto and broiled for about 3 minutes. Holy wow amazing.

These came out terrific, however they stuck to my parchment paper, which made the bottoms inedible.  What did I do wrong?

Made a batch of these today, first-time pretzel maker here.  Wow, every bit as good as the $$$ ones you buy in the kiosks.  So easy to make too.  Now I want to try making bagels.

My pretzels just came out of the oven! They are beautiful and delicious!

Just made these as instructed with the boiling (which was easier than I thought). They were great. I made them with the one cup of whole wheat flour as you show in the pictures. They're already all gone! Thanks for posting such an easy recipe for a yeast newbie like me.

Have now made these several times! So easy and the whole family loves them - such a treat for weekend brunch. I don’t bother with the boiling - they are just delicious without it and super quick! Cheers, Ali 

First time ever making anything like this and this recipe was perfect! Easy to understand and makes even a novice look good! Thanks so much!!!!

I made these and my kids loved them I’m afraid they didn’t last 3 days not even one lol 

Hi Sally!  My first attempt was a great success...I added shredded cheddar to the tops before baking ...they turned out beautifully and so tasty!
Now I am going to try with gluten free flour...let’s hope they are just as good.  I’ll let you know how that turned out.

I made a half recipe (should’ve made the full recipe)! They turned out perfect, I even eyeballed the ingredient measurements! I made them into fat sticks rather than the traditional shape. Next time I’ll make a double and freeze them. May even experiment with wheat flour (it should require a little less). Thanks!

Help! I followed the recipe exactly, but my pretzels came out burnt and rock solid. Did this happen to anyone else and/or are there any tips on what I could do so this doesn’t happen again? Thank you!

Omg!!!! This recipe was super easy to make and they were absolutely delicious!!! Definitely going to try the cinnamon sugar variation next time I make these! I was looking for something savory to bake and this just hit the spot! Thanks so much for this wonderful recipe!! (like always) I love your website!

There were amazing. Both my son and husband each had one before I could cool them down. I was curious about what the baking/broil time would be if I made them half the size. Thank you again.
PS I am originally a Philly girl so appreciate a good soft pretzel.

I made these over a video call with coworkers all following along with the printable instructions and all of us struggled so much! None of us are experts, but we're all decent bakers and it still took forever. Some of us did the boil, some didn't. I don't know if at some point ALL of us went wrong, but the dough needed WAY more flour than the recipe called for. Like probably more than a cup extra. It never seemed to stop being sticky so it was difficult to roll it out and shape it. Then we all did the cinnamon sugar ones wrong because the process for those isn't written on the printable recipe version. So we assumed it was just like the salt version and did an egg wash and then dipped it in cinnamon sugar, which was quite a bubbly mess when it came out of the oven. I would maybe add the cinnamon sugar instructions on the printable. In the end, the ugly pretzels we all managed to make did at least taste really good! Some gave up on shaping them and opted to go with pretzel nuggets, which worked out well too. I honestly don't know how it went so wrong for all of us unless the printable version misses something written in the longer version above it. So basically, tastes good, not as easy as expected at all.

The pretzels turned out really well, soft and moist. I have not run into very many recipes that call for yeast but don't need to proof the dough. I just had to try and it paid off.  For the flour, I used equal amount of whole wheat and all-purpose flour, roughly 3 cups total. Very happy that the pretzels were not dense like whole wheat bread. The only change I will make for the next batch is more salt.
Thank you for this recipt.

These things were so gross.  I'm not sure if there was a missing step not mentioned but I followed it exactly and I got gross dense crappy pretzels that had that metallic taste even though I only did 20 seconds in the baking soda water.  

No idea how this recipe has gotten 4.9 stars.  Ridiculous.

Love these pretzels! Have made them with the baking soda bath and without the bath. They are amazing either way! Definitely recommend! 
They brung back all the memories of my childhood in Germany for sure!

It came ok for a first try but not letting the dough rise made them very dense ie heavy. Was more like a bagel.  

I’ll try the same recipe but let dough rise for a more light and fluffy inside.

This is a great recipe to make with the kids. I held "Home Economics" class during the quarantine and made these. For 30 minutes and no rise time,  these are really good. We've made them a few times now. Even my lil two year old was able to help in rolling them out, etc. The kids love them! Thank you.

I used to make a recipe that takes a few hours but I will probably just use this from now on. As far as I can tell they were basically the same with 1/10th of the work.

How to make the best soft pretzels at home! Don&#039;t forget to check out my step by step photos and tips above!

Soft Pretzel Recipe

water ((360 milliliters) at 110F)

unsalted butter

all-purpose flour,

water

Combine warm water, sugar and yeast in a large bowl or the bowl of your stand mixer. Mix together and set aside for 4 minutes or until it begins to bubble.

Add, salt, melted butter, and two cups of flour a cup at a time mixing with a spatula or wooden spoon in between.

Attach dough hook to your stand mixer (or electric hand mixer). Add the remaining flour a cup at a time while mixing on a medium speed. Mix for about 3 minutes or until the dough comes together and bounces back when pressed lightly with your clean finger. If your dough is still quite sticky you can mix in a ¼ cup of flour.

Transfer to a lightly floured counter and knead for about 4 minutes or until smooth and bouncy.

Important note - See my tips section below on how to do the windowpane test if you are unsure whether your dough has been kneaded enough or not.

Transfer dough to a large, lightly oiled bowl then cover with plastic and place in a warm place to rise for 40 minutes or until roughly doubled in size.

Divide dough into 8 pieces then roll into 20-24 inch ropes. Form a U shape with the dough then twist the two ends together at the top leaving about an inch and a half free. Loop the twisted portion down to form a pretzel shape. Repeat for the remaining ropes.

Preheat oven to 450F

Line two baking sheets with parchment paper or silicone mats. Bring 10 cups of water and the baking soda to a rolling boil then add the pretzels in one at a time for 30 seconds, remove with a slotted spoon, and place on your lined baking sheet.

Brush with the beaten egg and a teaspoon of water then sprinkle with coarse salt. Bake for about 12 minutes or until golden brown.

This might just be the BEST Soft Pretzel Recipe! These pretzels are soft and chewy in the middle, golden brown on the outside, and have that delicious iconic pretzel flavor. Don't be intimidated they're super easy to make at home, I give you all the tips and trick in this video. Serve with mustard or your favorite dips. If you want that Auntie Annie's vibe then brush with butter beofre and after baking :) 

RECIPE: https://preppykitchen.com/soft-pretzels-recipe/

Seriously, this soft pretzels recipe is easier than you think! It creates the most delicious soft and chewy pretzels with that golden brown color and iconic flavor. A lot of people are intimidated at the thought of making homemade pretzels because the shaping of them seems super complicated but trust me it’s not. 

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Soft and chewy on the inside, crispy and golden on the outside, these Homemade Soft Pretzels are a fun snack that bake up in the oven and served with a delicious cheese sauce!

Homemade Soft Pretzels (with Cheese Sauce)

beer

active dry yeast (2 & 1/4 teaspoons)

unsalted butter (very soft)

pretzel salt (or

garlic powder

onion powder

kosher salt

milk

cheddar cheese

Preheat the oven to 450°F, even though we are resting the dough, go ahead and heat the oven so it is hot and ready when we go to bake.

In the body of a stand mixer or in a large bowl add the warm beer or water, sprinkle the yeast on top, and stir it a few times with a spoon. Let it sit for 5 minutes until it starts to bubble and become foamy. If the mixture does not bubble or become foamy, your yeast is bad, and you need to try again with fresh yeast.

Add the flour, sugar, and salt to the bowl.

If using a stand mixer, using the hook attachment and stir the mixture slowly, once a dough starts to form, scrape down the sides and turn the speed on medium-high and start to knead the dough for 2 minutes.

The dough will &quot;clean&quot; the sides of the bowl but the bottom may still stick which is okay. If the sides do not &quot;clean&quot;, add 1 tablespoon more of flour at a time until it does. Same if not using a stand mixer, stir the ingredients with a spoon until a dough starts to form. Knead the dough with your hands in the bowl for 5 minutes until a smooth dough forms, the dough may be a little sticky and that’s okay.

Lightly spray a medium-sized bowl with cooking spray and add the dough to the bowl and roll it around so it’s coated in the oil. Cover with plastic wrap and let it rest for 20 minutes.

In a large shallow bowl, whisk together the water and baking soda until the baking soda has dissolved, if it all doesn’t dissolve that is okay, set aside. Cover two large sheet trays with parchment paper set aside.

Place the dough on a clean work surface and divide it into 6 sections.

You may need to very very lightly flour your work surface if the dough starts to stick, but roll out one section at a time into a long rope about 30 inches long.

Make a U shape with the bottom of the U facing you.

Criss-cross the rope twice and fold it over itself to make a pretzel shape, secure the ends of the pretzels by pressing the ends into the bottom of the U shape so it sticks together.

Very gently place the pretzel into the baking soda water, it will not completely keep its shape, don’t worry.

Place the pretzel onto the lined baking sheet and maneuver the pretzel into whatever shape you want. Repeat with the remaining dough, place the pretzels about 2 inches apart on the sheet tray.

Bake for 8-10 minutes until dark golden brown.

Immediately brush with the butter. Then sprinkle with pretzel salt.

To make your sauce in a medium-sized saucepan over medium-low heat, melt the butter. Add the flour, garlic powder, onion powder, and salt and whisk into combined. Cook for 30 seconds.

Whisking constantly, very slowly add the milk so no lumps form. Bring to a simmer, stirring constantly, once it starts to very slightly bubble and thickens, take it off the heat.

Stir in the cheese until melted, use immediately.

This soft pretzel recipe creates delightfully chewy and golden-brown pretzels with a perfect sprinkle of coarse salt, ideal for a snack or treat.

Soft Homemade Pretzels

active dry yeast

olive oil or vegetable oil

flour

butter

In the bowl of the stand up mixer add the lukewarm water and sugar, mix together, sprinkle the yeast on top, let sit 5-10 minutes then mix together.

Add the oil, flour and salt to the yeast mixture and start to knead with the dough hook. Knead on speed #2 for approximately 4-5 minutes, until you have a firm smooth dough.

Move the dough to a lightly floured flat surface and knead into a smooth ball. Place the dough into a lightly oiled bowl turning the dough to oil the lightly oil the top. Cover the bowl with plastic wrap and place in a warm draft free area until doubled in bulk, about 1-2 hours.

Punch the dough down and cut into 5 pieces. On a lightly floured flat surface roll each piece into a 16-18 inch (50cm) long rope. Form into pretzels (see photos). Place on a parchment paper lined cookie sheet, cover with plastic wrap and let rise 30-45 minutes.

Pre-heat oven to 425F/220C.

In a large pot add the water and baking soda, bring to a boil and boil the pretzels one or two at a time, turning once with a slotted spoon for about 45 seconds. Move the pretzels to the wire rack to dry then place on the parchment paper lined cookie sheet, brush with beaten egg and sprinkle with coarse salt.

Bake for approximately 15-20 minutes or until golden brown. Move immediately to a wire rack to cool or best eaten warm. Brush with melted butter before serving if desired. Enjoy!

They look so good, makes my mouth water :9

These gluten free soft pretzels are simply PERFECT: wonderfully soft and deliciously chewy, they have that classic, mouth-watering pretzel flavour, and they’re also incredibly easy to make! As the recipe doesn’t require any proofing, they’re ready in less than an hour. And the dough is a joy to work with: you can actually knead it and shape the pretzels without having to worry about them tearing. You’d honestly never guess that they’re gluten free!

Easy Gluten Free Soft Pretzels

g (3½ tbsp) light brown soft sugar, divided

640 g (2⅔ cups) warm water, divided

280 g (2⅓ cups + 2 tbsp) tapioca starch

240 g (1¾ cups) millet flour,

80 g (½ cup + 2 tbsp) sorghum flour

g (2 tbsp) xanthan gum

g (2 tsp) salt

US large/UK medium egg, whisked ((for egg wash))

Activate the yeast: In a bowl, mix together the yeast, 10g (about 1 tablespoon) sugar and 320g (1⅓ cups) warm water. Set aside for 5-10 minutes, or until the mixture starts frothing.Tip: If using instant yeast, you don’t need to activate it. Instead, just add it straight to the dry ingredients along with the sugar. Add the water that would be used in activating the active dry yeast to the dry ingredients along with the psyllium gel.

Make the psyllium gel: In a separate bowl, mix together the psyllium husk and the remaining 320g (1⅓ cups) water. After about 30-45 seconds, a gel will form.

For the following steps, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.

In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, and the remaining sugar.

Make a well in the middle of the dry ingredients, and add the yeast mixture and psyllium gel.

Knead the dough until smooth and all the ingredients are evenly incorporated. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.

The final dough will be soft and sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final pretzels too dense and dry.

Making the gluten free pretzel dough:

While you&#39;re shaping the pretzels, start pre-heating the oven. Adjust the oven rack to the middle position and pre-heat the oven to 450ºF (230ºC). Line two large baking sheets with parchment/baking paper.

Turn out the dough onto a lightly floured surface and give it a gentle knead.

Divide the dough into 12 equal pieces (each piece should weigh about 112g).Tip: I recommend using a digital food scale to get all pieces the same weight, as that will ensure that they all bake at the same rate.

Roll out a piece of dough into a rope about 16-18 inches/40-46cm long.Tip 1: How long you roll out the dough &quot;ropes&quot; will affect the final appearance of the baked pretzels. Shorter ropes, about 16 inches/40cm in length, result in quite “chubby” pretzels with small-ish holes. Longer ropes, about 18 inches/46cm in length, give thinner pretzels with more pronounced openings.Tip 2: Keep in mind that the longer you make the ropes, the trickier they will be to handle and transfer, especially if it’s your first time making this recipe.

Form the dough rope into a U-shape.

Cross the ends of the U-shape by placing one over the other and then twist them around each other.

Bring the twisted ends down, creating the classic pretzel shape. Gently press down on the ends to make sure that they stick. (Also check out the blog post for step-by-step photos of the shaping process.)

Carefully transfer the shaped pretzel onto a large lined baking sheet. Tip: Be careful and gentle when you handle and transfer the shaped pretzels, as gluten free dough is a bit softer and more delicate than “regular” dough made with wheat flour. You can use a bench scraper to help transfer the shaped pretzels onto the baking sheet.

Repeat with the rest of the dough pieces.

Ideally, you should arrange the 12 pretzels on two large lined baking sheets, six on each. While you&#39;re dipping the pretzels of one baking sheet into the baking soda bath (see next steps), it&#39;s best to keep the other baking sheet in the fridge to slow down any yeast action and proofing.

Shaping the pretzels:

The exact amounts of water and baking soda you&#39;ll need can depend on the volume of your pot and on how many pretzels you want to dip into it simultaneously (the larger the pot, the larger the volume of the baking soda solution that you&#39;ll need). But while the amount of water and therefore of the baking soda solution can vary you always have to use the same proportion of baking soda to water (that is, keep the concentration of baking soda in the solution constant). Use 16g (about 1 tablespoon) of baking soda per 240g (1 cup) of water. I used a medium-sized pot/saucepan for dipping one pretzel at a time, so I used 80g (5 tablespoons) of baking soda and 1,200g (5 cups) of water.

To make the baking soda bath, bring a pot/saucepan of water to a gentle boil. Add the baking soda and mix well until dissolved. The solution will bubble and froth a bit as some carbon dioxide is released due to the heat.

When you&#39;re ready to start dipping the pretzels, make sure that your baking soda bath is very hot and close to boiling, but not actually actively boiling.Tip: If your solution starts boiling, it can bubble up and start foaming quite violently when you drop in your pretzels. This isn’t really dangerous, but it can flood your stovetop and is best avoided.

Gently drop a pretzel into the baking soda bath, being careful not to splash yourself with the hot liquid.

Keep the pretzel in the hot baking soda bath for 20-30 seconds. You can gently press down on the pretzel to keep it fully submerged in the baking soda bath.Tip: Keeping the pretzels in the baking soda bath for too long can give them a slightly metallic flavour.

Use a slotted spoon to gently lift the boiled pretzel out of the bath, and allow any excess water to drip away. Then, transfer it back onto the lined baking sheet.

Repeat with the rest of the pretzels on the first baking sheet.

Baking soda bath:

Gently brush the pretzels with the whisked egg.

Sprinkle them generously with flaky sea salt (or pretzel salt, if using).

Egg wash &amp; sprinkling with salt:

Bake the pretzels at 450ºF (230ºC) for 12-14 minutes until puffed up, cracked in places and deep golden brown.

While the first batch of pretzels is in the oven, repeat the process with the second baking sheet of pretzels that you&#39;ve kept in the fridge: dip them into the baking soda bath, egg wash and sprinkle with salt. Then, place them into the oven after you&#39;ve taken out the first batch.

Allow the pretzels to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

These gluten free soft pretzels are best served warm – that’s when they’re at their softest and fluffiest.

Baking the soft pretzels:

The gluten free soft pretzels are at their very best while still warm or on the day of baking.

However, you can keep them in a closed air-tight container at room temperature until the next day. Then, before serving, reheat them either in the microwave or in the oven. This will return some of their softness – but note that they won’t be quite as soft and delicious as on the first day.

Storage &amp; serving:

This was the first Loopy Whisk recipe I tried, and it is amazing. After years of trial and error with gluten free recipes, Kat is a Godsend! I can now bake wheat-free bread with confidence that when I take it out of the oven it will not only be edible, but that my family will love it.

The Loopy Whisk strikes again!! I just made these and they are delicious!! Thank you for making such good recipes for the gluten free community!

I made those for my (bavarian) boyfriend who has coeliac disease. The expectations were rather low since all previous attempts on gluten free pretzels turned out really bad, but THIS! This recipe is so amazing and the pretzels so delicious we simply could not believe it! He was craving proper pretzels for years and now we make them at least once a week to compensate ^_^ If we are lazy we just make pretzel buns or sticks and all shapes are equally delicious. You made our day, our week, our year! Thank you so much, Kat!

As usual, all Loopy Whisk recipes prove easier than I could've guessed!  I halved the recipe (they're all gone now :) and researched extensively how to use Lye to see if it makes a difference (we'll try baking soda next time).  They were golden brown,  just the right chew, and DELICIOUS!!  We kept saying: Oh my gosh, over and over.   I haven't had something that tasted most like the real thing in 20+ years (except for Loopy Whisk pita - they're also incredible!).  As easy (and tasty!) as these were, they will definitely be made A LOT.    Thank you Kat, again, for all of your hard work and delicious recipes.

Typing this through my tears because I just ate the most delicious gluten free soft pretzels ever ???? I used flake salt for half as directed and for the other half I dipped them in butter and cinnamon sugar after baking. They both turned out great!! It's been so long (YEARS) since I've had a good soft pretzel. Thank you so much for sharing your recipes!!

You are the best thing tiktok introduced me to.  I am only a few weeks away from opening a shop in my small city and being able to produce quality gluten free products is so important to me.  I have many celiacs and friends with Crohn's and my theory is that EVERYONE should have quality baked goods accessible and not have to travel out of town.  You have taught me so much.  It took two videos of yours for me to preorder your cookbook.  OK, now I made these pretzels the other day because I'm well known for my regular soft pretzels.  The looks on everyone's faves, gluten free and gluten people, gave me so much joy.  The only thing was my issue.... my commercial oven is MUCH hotter than my home one so they were a little dark but I find GF people "settle" and are happy with treats.  I'm going to change that opinion and set them up to expect quality and never settle for less than perfection and I can do that with your recipes!!!  You're a gem to me.

These are really good gf pretzels - I really like how your recipes turn out and your directions are generally very clear. I keep King Arthur one for one gf flour on hand and that’s what I used in this recipe - just 600 grams of that flour blend. 

If you had a “beer” cheese recipe to go with these, that would be great :)

Hello! I have a family member who has an allergy to Yeast. Do you have any recommended substitutions for yeast?

Thank You!

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