Gluten Free Pretzel Bites Recipe (2024)

Who knew that gluten-free could be this good?! Check out this Gluten-Free Soft Pretzel Bites Recipe that turns out fabulous! Plus they are vegan too!

This post used to live on our sister-site GrowingGlutenFree but has since been moved here.

There are a few things that folks take for granted. Being able to stop at the snack bar or concession stand for a hot pretzel. You know, the chewy ones with butter and salt. My kids would love to get one, but can’t because of their food allergies. I decided that for the super bowl, we were going to have a super snack and I made these Gluten Free Soft Pretzel Bites.

I found a recipe online that I was going to try yesterday. When I made the dough and waited for it to rise…..and waited….and waited. The entire recipe needed to be reworked. I pitched the dough in the trash. Gluten-free baking is full of trial and error and wasted ingredients. That is the worst!

How to Make

So today I started my day looking at that recipe and how I could tweak it so it would work. I mixed the flours, baking soda, salt, and psyllium husk in my mixer.

Next I got the yeast started in the warm water and let it sit for about 5 minutes.

Once the yeast was ready, I put it in the mixer along with the flour mix, 1/4 cup of olive oil and 1 tsp of apple cider vinegar. I turned the mixer on and let it mix the dough for about 1 minute. Just long enough to mix everything well and knead the dough a bit.

Resting/Rising

I then put the dough in a large bowl and brushed the top with a little more olive oil. Set it in a warm place to rise. This step helps build up the dough and gives you a puffier pretzel bite later on.

*Note* This isn’t going to get huge when it rises. It may double, but mine got maybe 50% bigger. That is fine.

Shaping

After the dough has rested divide it into six even pieces. Separating the dough makes it easier to work with.

You are also going to want to put a large pot with 6 cups of boiling water and 1/4 – 1/2 cup of baking soda on the stove.Get it going to a rolling boil while you are shaping your pretzel bites. While you are prepping, go ahead and preheat the oven to 450 degrees Fahrenheit.

On a piece of parchment paper, or a gluten free floured counter, roll out a piece of dough into a snake-like shape. It will be about 12 inches long. You may have to mold it a bit with your hands. Then cut it into 1 – 1 1/2 inch pieces.

Take a knife and score the top diagonally. I placed them on a parchment lined pan and carried them over to the stove.

Boiling/Baking

See Also

Air-Fried Buffalo Pickle Bites (Game Day Recipe) | Two Market GirlsThe Recipe for Easy 3 Ingredient Sugar Free Peanut Butter CookiesHoney Cinnamon Butter Recipe from The Food Charlatan.Easy Cut Out Sugar Cookie Recipe NO CHILL

Now that your pot of water is boiling, you can turn the heat down a little. Drop the pretzel bites in a few at a time. They will float to the top after about 1 minute. Flip them and let them cook another 30 seconds. Remove and place back on parchment lined pan.

Spread the pretzel bites out so they aren’t touching. Brush the tops of them with dairy-free butter. Spray olive oil is great for this too!

Sprinkle with kosher salt. You can also leave off the salt and season them when they are done baking. Place in the oven at 450 degrees for 15 minutes

After 15 minutes they come out looking and smelling fantabulous! I dare you not to try to eat one right off the pan….be careful, they are hot!

Serving

Serve with your favorite dipping sauce or enjoy them alone! We love to bake these plain and then top some with salt and some with cinnamon sugar when they are done.

Storage

If you have leftovers, you can store in an airtight container at room temperature for up to 3 days. You can also freeze any leftovers for up to 3 months.

Reheat in microwave or toaster oven for a quick snack!

Vegan

I chose to use psyllium husk because I wanted to make this vegan too. You could use an egg if you weren’t worried about it being vegan. I have also substituted ground flax seed without any issues too!

Tips

While it is totally tempting to use a pre-mixed gluten free flour blend I have found that these turn out so much better when you use the flour ratios listed in the recipe card. We have texted both ways and love this version the most!

PS: These are AWESOME! If you didn’t know they were gluten-free soft pretzel bites, you would never guess it. They are soft, chewy and just perfect!