Gluten-Free Soft Pretzel Bites
A chewy, golden brown, and delightfully salty snack, these Gluten-Free Soft Pretzel Bites deliver traditional pretzel flavor without any gluten. Made with a blend of gluten-free flours, a binder for elasticity, and a baking soda bath for that classic crust — perfect for dipping or snacking.
Ingredients
- 450 g gluten-free all-purpose flour blend
- 60 g tapioca starch
- 10 g xanthan gum omit or reduce if your GF flour blend already contains a binder
- 12 g 2 tsp fine sea salt
- 1 tbsp granulated sugar
- 375 –420 g warm water 105–115°F / 40–46°C
- 10 g 2 tsp active dry yeast (or 7 g / 1 packet instant yeast)
- 30 g 2 tbsp neutral oil (vegetable, canola, or light olive)
- 1 tsp apple cider vinegar or lemon juice
- For the baking soda bath:
- 2 liters water
- 80 –100 g about ¾ cup baking soda
- For finishing:
- 1 large egg beaten with 1 tbsp water or plant milk for vegan option
- Coarse pretzel salt or other topping, e.g., everything seasoning
Instructions
- Activate the yeast: In a small bowl, whisk together warm water and sugar. Sprinkle yeast on top and wait 5–8 minutes until foamy.
- Mix dry ingredients: In a large bowl or stand mixer, whisk flour blend, tapioca starch, xanthan gum (if needed), and salt.
- Combine wet and dry: Add oil and vinegar to the yeast mixture, then pour into dry ingredients. Mix on low (or by hand) until combined, adjusting with extra water as needed to form a tacky, slightly sticky dough.
- Rest the dough: Cover the bowl with plastic wrap or a damp towel and let it rest for 20–30 minutes.
- Shape pretzel bites: Divide dough into 3–4 portions. On a lightly dusted surface (with tapioca starch or GF flour), roll each portion into ropes about 1 inch thick. Cut ropes into 1–1.5 inch bite-sized pieces.
- Prepare the baking soda bath: Preheat your oven to 425°F (220°C). Bring 2 liters of water to a gentle boil in a wide saucepan, then carefully stir in baking soda (water will bubble). Reduce to simmer.
- Boil the bites: Working in batches, use a slotted spoon to drop 12–15 pretzel bites at a time into the simmering soda bath. Simmer 12–20 seconds, turning once. Then remove and drain briefly.
- Transfer & finish: Place boiled bites on a parchment-lined baking sheet, spaced about 1 inch apart. Brush each with the beaten egg (or plant milk) and sprinkle with coarse salt or your topping of choice.
- Bake: Bake in the preheated oven for 12–16 minutes, rotating the tray halfway through. For deeper browning, optionally broil for 1–2 minutes at the end, watching carefully.
- Cool & serve: Transfer to a cooling rack for 5–10 minutes. Serve warm with your favourite dip.
Notes
- Storage: Store baked bites in an airtight container at room temperature for up to 24 hours. Refrigerate for up to 3 days (they may firm up slightly), or freeze cooled bites for up to 2 months. Reheat from frozen at 375°F (190°C) for about 10–12 minutes.
- Freezing unbaked: After shaping (or after the baking soda bath), you can freeze the raw bites on a tray, then transfer to a bag. When ready to bake, bake from frozen at 425°F, adding 2–4 minutes.
- Savoury: try everything bagel seasoning, garlic-herb butter, cheddar & chive, or jalapeno cheddar.
- Sweet: brush with melted butter and toss in cinnamon sugar, or stuff small dark chocolate pieces inside before shaping.
- Vegan: use aquafaba or plant milk for the wash instead of egg; use vegan butter for brushing.
- Binder swaps: if you avoid xanthan gum, substitute with psyllium husk powder (1:1 or tweak hydration).