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Soft Pretzel Recipe Anyone?

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Posted 29 December 2008 - 04:39 PM

I just made these and they were very good. I also added water and oil prior to kneading, otherwise it was too powdery to stay together. They turned out really crunchy (slightly burnt) on the bottom though. Do you know how to avoid that? I just cooked them on a Teflon baking sheet
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Posted 04 January 2011 - 11:02 PM

Here is one of my favorite recipes from "Bon Appetit- Without the Wheat"

Soft Pretzels

3 cups gluten-free flour I use Bob's Red Mill All Purpose or Beth's gluten-free Pantry All-Purpose)
3 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 tablespoon brown sugar
2 teaspoons salt (preferably Sea Salt)
1 tablespoon yeast, dissolved in 1 cup lukewarm water)
2 teaspoons baking soda
4 cups water
1 egg, beaten

Allow the yeast and water mix to sit for 10 minutes. In a large bowl, mix the yeast/water, brown sugar and salt together. Add the gluten-free flour, xanthan gum and baking powder and mix until the dough is smooth. Knead until the dough comes together in a smooth ball. Cover the bowl, place in a warm spot and allow it to double in size. Divide the dough into 8 equal sections. Roll each piece into a rope (slightly thicker than a pencil). Each rope will make 2 pretzels. Twist each section into a pretzel shape and place on a baking sheet. Cover with plastic wrap in a warm place and let sit for 45-60 minutes.
Preheat oven to 450. In a medium saucepan, bring 4 cups of water and baking soda to a boil. Drop each pretzel carefully into the water and boil for 1 minute. Remove with a slotted spoon and return to the baking sheet. Brush with the beaten egg and bake for 12-15 minutes. Top with sea salt, cinnamon or parmesan cheese immediately out of the oven. Can also be frozen and reheated in the oven or microwave.


This was one of the most horrible tasting recipes I have ever tried and wasted my gluten-free ingredients on! I followed it to the letter and the pretzels never rose and they had an awful, very strong yeast flavor. I like the one posted in Living Without Magazine: http://www.livingwit...els-1396-1.html
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Posted 05 January 2011 - 06:17 AM

Thank you! I've been CRAVING good soft pretzels like nuts for weeks...brought on by my boyfriend who just had to have that Auntie Anne's pretzel. Now if I can just get my hands on some potato flour...
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Celiac diagnosed October-November 2010 (blood test negative, biopsy inconclusive after gluten-free for 6 weeks, miraculous diet results).

October 2010: Gluten free.
November 2010: No HFCS or artificial sweeteners.
March 2011: Gradually fading out soy.



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Posted 05 January 2011 - 09:43 AM

Can you guys just make me some and mail them to me?

I'm way to lazy to make this receipe on my own, I feel like making pretzels would take forever.

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Posted 30 April 2011 - 04:45 PM

I just made this recipe below and it's fabulous! I had to change it slighty because the dough was way too dry and crumbly, it wouldn't roll without breaking--so I added 1 Tbsp oil and some water (approx 1/2-3/4 cup water, I'm not sure, I didn't measure). Let them cool 5-10 minutes after baking--the flavor is better than right out of the oven. I sprinkled them with salt. DH rolled one in a little butter (bad, I know), cinnamon, and sugar--tastes so good!

My DD's school is having soft pretzels as a snack tomorrow, and I am so excited that DD will have a soft pretzel, too. This was one of her favorite treats pre-diagnosis. I am just so happy because I never thought I would be able to make soft pretzels for her. Thank you, thank you for the recipe!

So I made the recipe with this option but rolling the pretzels was so frustrating. adding the oil and water sorta helped but they were still crumbly. and when I added more water they were too sticky.

Any suggestions???? Help would be much appreciated!
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