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The BEST Gluten-Free Soft Pretzels

October 16, 2019 by Sarah Menanix

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Last updated on September 30th, 2020

The Best Gluten-Free Soft Pretzel Recipe

Super easy homemade gluten-free soft pretzels that taste like the real deal! Incredibly soft inside with a chewy outside and the classic pretzel flavor. Dip in homemade cheese dip, mustard, or brush with melted butter. Either way, you won’t be able to eat just one.

The Best Gluten-Free Pretzels

The Best Gluten-Free Soft Pretzel Recipe

This post is sponsored by Bob’s Red Mill, a year-long partner of Snixy Kitchen

What’s the modern day equivalent of meeting your friends at the mall? When my kids hit middle school, will they just get together with friends to go window shopping on their computers next to each other? Maybe they won’t even see their friends in real life and just send links back and forth. That’d be a shame though because they’ll miss out on filling up bags of assorted candy and splitting cheap buttery soft pretzels with cheese dip. 

(Sidenote: Lucas and I tried this as a date night while visiting my parents a few months back. It doesn’t hold up. My hometown mall is like a 90’s graveyard, except the only candy is in a vending machine). 

I know I’m not the only one here whose generation was defined by that experience (and maybe a trip to a dim-lit counterculture clothing store). I know because when you search “soft pretzels” online, you get a bunch of hits that describe the recipe “as good as mall pretzels.” 

These gluten-free soft pretzels are not “as good as mall pretzels.” Nope – they’re WAY BETTER than mall pretzels. They emerge fresh from the oven with a soft fluffy inside surrounded by a salted chewy shell. Unless you made them yourself, you’d never believe they’re gluten-free. 

What Flours for Gluten-Free Pretzels

The BEST Gluten-Free Soft Pretzels

These doughy pretzels are the sixth recipe in a year-long partnership with Bob’s Red Mill. So far this year, I’ve made gluten-free pop tarts with strawberry jam, gluten-free matcha crepe cake, gluten-free almond flour pasta, gluten-free blueberry cobbler, and gluten-free breakfast oatmeal jam bars. Now, I’m sharing a recipe for the BEST gluten-free soft pretzels. 

Having lived two years in Philly (pre-gluten-free), I have eaten my fair share soft pretzels – beyond the popular mall pretzels of my youth. My friends and I would drive an hour out of our way on weekends to a revered pretzel factory just for the perfect soft pretzel. These gluten-free soft pretzels hold their own against the very best!

How to Shape a Pretzel

Homemade Soft Pretzels

The Best Gluten-Free Soft Pretzels

Soft and Chewy Gluten-Free Soft Pretzels

What flours to use for gluten-free soft pretzels?

For a gluten-free bread dough that can be baked up as pretzels, I use a combination of Bob’s Red Mill gluten-free oat flour, sorghum flour, tapioca starch, and corn starch. 

Oat flour add wholesome whole grain notes and soft moist texture. Together with sorghum flavor, the oat flour drives the flavor of the dough. These two flours also add significant protein and fiber, making this gluten-free bread dough similar in nutrition to a traditional bread dough. 

Sorghum flour is a soft flour with slightly sweet notes that give the dough depth of flavor. Ever since I picked up a bag of Bob’s Red Mill sorghum flour for my gluten-free breakfast oatmeal jam bars, I’ve been experimenting with adding it to different recipes, each time even more pleased with the result.

Tapioca starch is added for a chewy texture and structure. Many recipes, such as Brazilian cheese bread, call for just tapioca starch. Alone it creates a chewy structure that holds up well as a bread. It’s essential for the classic pretzel chew. 

Corn starch is crucial for creating the crisp browned shell classic to the outside of a pretzel. 

For all of these flours, I only use Bob’s Red Mill brand flours, which I find are consistent in quality and the most finely ground to produce the best texture.

Why use milk in this gluten-free pretzel recipe?

This gluten-free pretzel dough uses milk in place of water in traditional pretzel dough recipes. The proteins in milk (caseins) can mimic gluten and help provide structure to the dough. From my experience testing gluten-free bread doughs with water versus milk, the milk aids in trapping the the air, creating a better crumb texture of the baked dough. 

Some people who are gluten-intolerant have to avoid milk because of the similarities between caseins and gluten so if you’re one of those people, you can certainly make this recipe without milk! If you use water, try adding 1/2 tablespoon apple cider vinegar to the dough, which can also help trap the air bubbles!

Why do you dip pretzels in baking soda?

Before baking soft pretzels, most recipes call for dunking the pretzels in a bath of boiling water and baking soda. This baking soda bath does three essential things. Most importantly, it gives pretzels a recognizable flavor, one that is distinctly different than any other shaped bread. This bath also contributes to the brown shiny crust that develops in the oven after the dunk! That crust is also what gives pretzels their classic chewy texture!

The Best Gluten-Free Pretzel Recipe

The Best Gluten-Free Soft Pretzel Recipe

How to Make Gluten-Free Soft Pretzels

Soft and Chewy Gluten-Free Pretzels

Gluten-Free Pretzels with Cheese Dip

What to serve with this gluten-free soft pretzel recipe?

There are so many things to serve with soft pretzels, but my personal favorite is a homemade cheese dip. Here I’ve used this 5-minute cheese sauce recipe, replacing the flour with sweet rice flour. 

Here are a few other pretzel dip ideas:

  • German mustard
  • Brush the pretzels with melted butter fresh out of the oven
  • Pizza sauce
  • Chocolate sauce (woah!)
  • Nutella

More Sorghum Flour Recipes

  • Gluten-Free Breakfast Oatmeal Jam Bars
  • Banana Rum Caramel Cake from From the Larder
  • Gluten-Free Strawberry Blondie Bars from Heartbeet Kitchen
  • Gluten-Free Sorghum Flour Pancakes from The Bojon Gourmet
  • Sorghum Graham Crackers from Dish by Dish
Continue to Content
The Best Gluten-Free Pretzel Recipe

The BEST Gluten-Free Soft Pretzels

Yield: 8 pretzels
Prep Time: 35 minutes
Rise Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 50 minutes

Super easy homemade gluten-free soft pretzels that taste like the real deal! Incredibly soft inside with a chewy outside and the classic pretzel flavor. Dip in homemade cheese dip, mustard, or brush with melted butter. Either way, you won't be able to eat just one.

Ingredients

  • 1½ cups whole milk
  • 3 tablespoons light (or dark) brown sugar
  • 1/4 ounce (2¼ teaspoons) active dry yeast (not instant)
  • 1¼ cup (140g) Bob’s Red Mill tapioca starch
  • 1½ cups + 2 tablespoons (180g) Bob’s Red Mill gluten-free oat flour
  • ½ cup + 2 tablespoons (80g) Bob’s Red Mill sorghum flour
  • ½ cup + 1 tablespoons (74g) Bob’s Red Mill corn starch
  • 2 teaspoons kosher salt
  • 1 teaspoon xanthan gum
  • ¼ cup unsalted butter, melted
  • 8 cups water
  • 1/3 cup baking soda
  • 1 egg whisked with 1 tablespoon water, for brushing
  • Pretzel salt or coarse sea salt

Instructions

    1. Warm the milk in a small pot to between 105-115°F (if you go over, just let it cool until the temperature is in that range so you don't kill the yeast). Transfer to a wide medium bowl and mix in brown sugar. Slowly sprinkle the yeast over the warm milk and use a spoon to mix completely. Let set for 10 minutes while the yeast activates and foams. If your yeast hasn't gotten foamy by 10 minutes, you may have bad yeast and you should try again with a new packet.
    2. Meanwhile, combine oat flour, tapioca starch, sorghum flour, corn starch, salt, and xanthan gum in the bowl of a stand mixer with the dough hook attachment or a large mixing bowl. When the yeast mixture is ready, add it to the bowl with the flour along with the melted butter and mix on low to combine. If using a mixing bowl, mix with a wooden spoon until it's thick, then knead with your hands. Increase speed to medium and knead for 4-5 minutes until the dough is super smooth and pulls away from the edges a bit.
    3. With tapioca-flour dusted hands, transfer the dough to a lightly oiled bowl, shaping it into a ball (It will be sticky and that's okay! Here's an Instagram Story behind-the-scenes video to show the texture and entire cooking process). Cover with plastic and set in a warm place for 50-60 minutes, until doubled in size (I use the proof setting on my oven).
    4. Preheat oven to 450°F, line two baking sheets with parchment paper or a silpat mat, and liberally brush the parchment paper with vegetable oiI. If using the proof setting in your oven, be sure to remove the dough before preheating! Bring 8 cups of water to boil with baking soda. Prepare the egg wash and pastry brush.
    5. Lightly wipe your rolling surface (cutting board, marble slab, counter top) with oil then turn out the dough and cut it into 8 equal wedges. One at a time, roll a dough wedge into a long 16-18-inch rope. Carefully, make a U-shape with the rope, then cross the ends over each other twice and fold them down, pressing the ends into the bottom to make the pretzel knot (see pictures above). This gluten-free dough is pliable, but more delicate than traditional gluten dough, so make sure to be gentle with the dough while folding so it doesn't break. Carefully transfer the pretzel to the prepared baking sheet. Repeat with all 8 pretzels.
    6. One at a time, use a spatula to gently lower the pretzels into the boiling baking soda bath for 25-30 seconds (any longer and the pretzels may develop a metallic taste). Gently lift the pretzel out of the water with the spatula, giving it a little tap to get rid of excess water, and return it to the baking sheet. Repeat with all 8 pretzels.
    7. Brush each pretzel with egg wash on top, sides, and grooves. Sprinkle with coarse salt. Bake for 15-17 minutes until dark golden brown. Let cool for 5 minutes before serving. Serve with cheese dip, mustard, or brush with melted butter.
© Sarah Menanix
Category: Appetizers
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Appetizers, Cornstarch, Flour, Gluten-Free, Gluten-Free Savory, Oat Flour, Savory, Snacks, Sorghum Flour, Special Diet, Tapioca Flour/Starch, Vegetarian

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55 Comments

  1. Karen @ The Food Charlatan -

    October 17, 2019 at 1:59 pm

    It’s so true Eric and I stopped by the mall on our last date and it was so anti climactic. We were THIS close to splitting a pretzel but then we decided to get real dinner instead, haha. And hot topic was nowhere in sight, does it still exist?? Ah high school. I will take this your pretzel over Wetzel’s ANY DAY just look at that cheese. YUM.

    Reply
  2. Shannyn Howe -

    January 23, 2020 at 11:53 am

    Any way I can sub the milk with a vegan option? My husband, son and I are all allergic

    Reply
    • Sarah Menanix -

      February 6, 2020 at 9:57 pm

      While I haven’t tried it in the pretzels, I have tried substituting the milk for water in my pizza crust, which is a similar recipe base (not posted yet:) and it works! The milk just helps activate the yeast to make them a bit fluffier. If you try it, please let me know how it turns out!

      Reply
    • Amy C -

      April 22, 2020 at 5:51 pm

      I used water instead of milk and they were delicious!

      Reply
  3. Briana -

    January 24, 2020 at 11:11 am

    Can I sub flower with Bob all purpose gluten free or his 1:1 flour?

    Reply
    • Sarah Menanix -

      February 6, 2020 at 9:49 pm

      I haven’t tried it, but I think the 1 to 1 or else their pizza blend might work! If you try it, please let me know how it works for you!

      Reply
  4. Jenny -

    February 5, 2020 at 12:14 am

    Any substitute for the tapioca starch? I cant tolerate it.

    Reply
    • Sarah Menanix -

      February 6, 2020 at 9:58 pm

      Unfortunately, I have not tested the recipe without the tapioca starch, so I can’t say. Perhaps you could try subbing it for arrowroot starch, though I honestly don’t know how it’d work! Sorry!

      Reply
      • Amy -

        April 22, 2020 at 5:52 pm

        I subbed arrowroot and it worked great!

        Reply
  5. Debbie Velarde -

    March 19, 2020 at 11:35 pm

    Do you think I could sub the corn starch for arrowroot starch?

    Reply
    • Sarah Menanix -

      March 20, 2020 at 1:07 pm

      Hm – I’m not that experienced with arrowroot starch so I’m not sure, but possibly?

      Reply
      • AJ -

        April 16, 2020 at 10:36 am

        I used arrowroot starch and it seemed to work out well.

        Reply
  6. Azurell -

    March 20, 2020 at 6:26 am

    I made this last night and they turned out pretty good, but they were so sticky coming out of the mixer that the idea of being able to make it a ball was laughable. If it’s too wet, what’s the best dry ingredient to add a tad more of in order to make it more pliable? I ended up kneeding in extra tapioca starch at the end to get them workable enough to make into the shape but don’t know.

    Reply
    • Sarah Menanix -

      March 20, 2020 at 1:07 pm

      Interesting! If you click through a few frames on my Instagram Stories highlight, you can see me make the pretzels again behind the scenes and I demonstrate how sticky it is in the video. Did yours look stickier than this? You really do need to coat your hands in tapioca starch to form it into a ball or it will be much too sticky. I wonder if different brands of flours could be the culprit. For example, there’s a different brand of tapioca flour I’ve had to purchase in a pinch that I discovered made subpar results in baking recipes because it wasn’t as finely ground as Bob’s Red Mill. Were you able to use all Bob’s Red Mill flours? That being said, tapioca flour is the one I’d recommend adding more of if you need it.

      Reply
      • Victoria -

        September 30, 2020 at 10:34 am

        I’ve scrolled through and there isn’t a video of you making the pretzels :(

        Reply
        • Sarah Menanix -

          September 30, 2020 at 12:46 pm

          If you go to my Instagram page, at the top where the highlights are, there’s now a highlight just of the pretzels.

          Reply
    • Adia -

      April 28, 2020 at 9:08 pm

      I made these and used rice flour instead of oat, and they came out as amazing dough, not sticky, easy to work with, it was a win win and the pretezles still turned out soft and amazing.

      Reply
  7. Lauren -

    March 20, 2020 at 4:16 pm

    Hi Sarah, any substitute options for the sorghum flour? We have everything else (and currently social distancing). Other flours we have are chickpea, white rice, brown rice, almond, and 1 to 1. Thanks!

    Reply
    • Sarah Menanix -

      March 21, 2020 at 8:03 pm

      I would use the 1 to 1 in its place!

      Reply
  8. Julie -

    March 22, 2020 at 1:05 pm

    Hi Sarah!
    My daughter and I would like to try making these while we’re stuck at home, but we can’t do dairy.
    I see that some people are using water as a substitute, but will other milk alternatives like rice or oat “milk” work?

    Reply
    • Sarah Menanix -

      March 23, 2020 at 12:48 pm

      I haven’t tried using rice or oat milk, but I would recommend using water! My pizza crust (which I haven’t posted yet) is a similar dough and I have tried it with water – it’s just slightly less fluffy. The proteins in the milk help trap the air bubbles from the yeast, but there are other things in the recipe that also aid in that (apple cider vinegar), so water should work too!

      Reply
  9. Katie -

    March 24, 2020 at 3:48 pm

    Hi Sarah! If I am using a 1 for 1 GF flour (with Xanthan gum), do I still need to include the Xanthan gum listed in the recipe?

    Reply
    • Sarah Menanix -

      March 25, 2020 at 1:15 pm

      If your flour has xanthan gum, you won’t need to add more! (Keep in mind all GF 1 to 1 flours behave differently in different recipes so your results may vary a bit depending on the GF blend you’re using)

      Reply
  10. Amanda -

    March 30, 2020 at 9:59 am

    Hi! I absolutely love your site – I’ve made your matcha cupcakes before, and they’re to die for. It’s very hard to find great gluten free recipes, so thank you! I typically exclusively buy a gluten free cup for cup flour – sometimes Bobs mill, sometimes Cup 4 Cup. In your recipes, should I replace the flours by weight or by total measurement with my cup for cup gluten free flour?

    Reply
    • Sarah Menanix -

      March 30, 2020 at 12:30 pm

      Thank you! I would recommend adding up the weight all the flours in my recipe and replace it by weight with an all-purpose gf flour. And if your blend does not contain xanthan gum, be sure to add that. Otherwise, you can leave out the xanthan gum!

      Reply
  11. Mia -

    April 10, 2020 at 1:52 am

    Hello Sarah, recipe looks super good!
    have you tried to replace xanthan gum with psyllium husk powder? I would rather prefer that but I don’t have experience with it.. :)

    Thanks

    Reply
    • Sarah Menanix -

      April 10, 2020 at 3:44 pm

      I haven’t and I think you’d have to adjust the liquid quite a bit because psyllium husk powder it more absorbent. I have tried my pizza crust (not posted yet) with 2.5 tablespoons ground chia seeds (ground in a coffee grinder) though which I think would work for this recipe!

      Reply
  12. Anne -

    April 20, 2020 at 6:05 am

    I know this is a silly question, but has anyone successfully subbed oat flour for anything in this recipe or others? I have celiacs, and have a cross reactive issue with oats, so even certified gf oats don’t work for me.

    I’m staying with my parents at the moment, and my Dad is a year in to gf eating after a celiac diagnosis (after six years of my nagging him because we had the same symptoms and I wanted him to stop eating gluten back when I did!) and he adores this style of soft pretzel.

    Reply
    • Adia -

      April 28, 2020 at 9:09 pm

      I made these and used rice flour instead of oat, and they came out as amazing dough, not sticky, easy to work with, it was a win win and the pretezles still turned out soft and amazing.

      Reply
  13. Kristen Viera -

    May 24, 2020 at 3:00 pm

    Hello! I am so excited to make these pretzels. Do you think it would be alright if I made the dough the night before, cover it, and put it in the fridge so that the next day I can shape and bake them?

    Reply
    • Sarah Menanix -

      May 24, 2020 at 3:30 pm

      I’ve not tried that, so I’m not sure! I think you probably could, but then you’d need to bring them to room temperature to finish the rise before you shaped them, but since I’ve not tried it I can’t say for certain! Sorry!

      Reply
  14. Anastasia -

    June 12, 2020 at 3:02 pm

    Can I double this recipe? Will it still rise enough or be too heavy?

    Reply
    • Sarah Menanix -

      June 12, 2020 at 3:46 pm

      I’ve not tried doubling the recipe, but what I would do just to be safe is before you set it to rise, split it into two balls of dough in two bowls. (It might work as one big ball, but my guess is that it would require a longer rise time and I’ve just never tried it so I would hate for you to not have success!)

      Reply
  15. Nick -

    June 22, 2020 at 10:16 pm

    Hi Sarah! I want to make this recipe for a friend, but I don’t have a stand mixer and I have zero GF bread experience. I’ve made plenty of bread with standard flour, but I’m wondering how I know if I’ve kneeded the dough enough/too much. Is there anything in particular I should be looking for in terms of texture or feel with gf dough that’s different from a non gluten free dough?

    Thanks!

    Reply
    • Sarah Menanix -

      June 23, 2020 at 12:20 pm

      For gluten-free dough, you don’t need to knead to develop gluten, only to make sure that it’s also evenly combined, so as long as it’s super smooth and evenly combined, you’ll be good! The one thing you should know about kneading with your hands is that it will be super sticky, so start with a wooden spoon first and then dust your hands in tapioca starch before digging in. I have a story highlight on my Instagram that shows the dough at each stage, so I recommend checking that out too! Good luck!

      Reply
  16. Zalie Mann -

    June 28, 2020 at 12:59 pm

    Hey! I love your recipe so far. My dad and brother are gluten free, so we try to alter all of our baked goods for their sakes. We are stuck at home and we don’t have any yeast. I found a substitute online that was equal parts baking soda and lemon juice. I don’t want to mess up these delicious pretzels, do you think this substitute would work?

    Reply
    • Sarah Menanix -

      June 28, 2020 at 2:24 pm

      Hmm – that’s a good question! I’m sorry to say that Ive never tried substituting yeast, so I don’t have any experience to answer this! Do you have time? I wonder if subbing in a gf sourdough starter would work (it takes about 7 days to build it up strong enough to bake with and you could then sub out some of the milk/flour for some starter). If you do have time, shoot me an e-mail and I’ll send you my instructions on making a gf sourdough starter (you just need water + brown rice flour or brown rice flour + sorghum flour).

      Reply
  17. Zalie Mann -

    June 29, 2020 at 11:33 am

    Thanks! I didn’t see your reply yesterday, so I just went with it. They didn’t rise, so the texture was a little off, but otherwise they were pretty good! My brother liked them a lot. I know we all love sourdough bread, so knowing how to make a sourdough starter would be great! Is this the email I should use: [email protected]?

    Reply
  18. Justin Sewell -

    July 20, 2020 at 11:34 am

    Question: Do you think if I made the dough exactly as described that, instead of cutting it into equal parts and then rolling those parts into pretzels, I could actually make a bread loaf out of that dough? How would I go about boiling the dough, if that’s possible?

    Reply
    • Sarah Menanix -

      July 21, 2020 at 10:16 pm

      Hm – I tried using this as a base for a loaf of bread and it was too dense (although it bakes up soft and fluffy as pretzels) – for that I skipped the boiling since that is only to add the classic pretzel exterior. Sorry to say!

      Reply
  19. Kareena -

    July 29, 2020 at 12:30 pm

    Hi! I made your pretzels last week, and they came out incredible. I loved making them, and was impressed with how “gluten-like” the dough became. Unfortunately, the only difficult part was submerging the shaped pretzels into the boiling baking soda water. How did you accomplish this without having the dough stick to the spatula? I was able to maintain their shape somewhat, but even less than 10 seconds underwater, and the pretzels became soggy. Help please! I’m dying to make these again.

    Reply
    • Sarah Menanix -

      July 29, 2020 at 12:58 pm

      Hi! I’m so glad they turned out for you! I’ve not experienced that issue with the spatula or with them getting too soggy in the water – hm! Here’s a few tips that might be helpful: I used a metal spatula, which I’m not sure if that makes a difference versus a silicone one. I also used all Bob’s Red Mill flours – I have noticed that different brands have different properties when they cook/get wet based on the quality and how finely ground they are. If you didn’t use all BRM flours, then that might contribute to differences! Was your dough super sticky after you rolled them out into pretzel shapes? They shouldn’t be very sticky anymore at this point because of the oil on the surface when you roll them out. Also – I’ve got target=”_blank”>an IG highlight that shows me making the pretzels start to finish which I think might be helpful at identifying where yours may have differed – let me know if this is helpful!

      Reply
      • Kareena -

        July 30, 2020 at 5:00 pm

        Hm.. I did use a different oat flour brand, but other than that, all BRM flours. Maybe that was why! My dough was sturdy and not super sticky, but your IG highlight was great to see your process. I’ll let you know how my second try goes!

        Reply
  20. Oliver -

    September 13, 2020 at 1:02 pm

    We tried this and the salt ended up killing the yeast mixture twice also we found out that white sugar works much better.

    Reply
    • Sarah Menanix -

      September 13, 2020 at 2:24 pm

      So sorry you had that trouble! I’ve never run into that issue with my yeast since it’s such a small amount, but there’s no reason not to just add the salt when you add the flours instead – I’ll update the recipe so others don’t end up having the same problem you had! Thanks! I like the flavor of molasses, but white sugar works great as well!

      Reply
  21. Kelsey -

    September 23, 2020 at 6:41 pm

    I had THE hardest time kneading these with my hands. But it was soooooo worth it! I have been wanting soft pretzels ever since going gluten free. I replaced the butter with melted refined coconut oil, and the sorghum flour with Bobs 1 to 1. I wish I had a bigger slotted spoon (one used for frying would have been perfect), as most of my pretzels broke as I took them out. Either way, SOOO good. Sooooo worth all the mess and frustration. Ps I am NOT a baker! I am a chef. Never been good with flour/yeast! So this was a bigger deal for me than maybe someone more seasoned.

    Reply
  22. Tiffany -

    October 3, 2020 at 12:00 pm

    Hi,

    I’m wondering if you can freeze these or the dough? I love soft pretzels, but I’m the only one in the house that eats them. Also, have you tried doing ‘bites’ instead of weaving them?

    Reply
    • Sarah Menanix -

      October 3, 2020 at 1:07 pm

      I haven’t tried freezing either the dough or the baked pretzels – sorry! I imagine you could freeze the fully baked pretzels and then reheat them in the oven to get the “crisp” shell back, but I just can’t say for certain. I also haven’t tried making bites with this particular dough but I think it should work just fine! I had another reader on Instagram that made different shapes and it worked for her!

      Reply
  23. David Baillargeon -

    November 1, 2020 at 7:52 pm

    I made these today for my wife and sister-in-law (both are celiacs and have been craving soft pretzels). They turned out amazing! I found I liked them better then the gluten variety! I used a digital scale for the measurements, and watched the included video. We all were very impressed with the results! Thank you so much!

    Reply
  24. Rachel Siebert -

    November 11, 2020 at 8:29 am

    In case anyone is curious, I used psyllium husk instead of xanthan gum with excellent results. Probably 3-4 tsp, but I didn’t really measure because that’s not how I do things. 😂 I added it to the yeast after it had bloomed. Stirred for a while. I also added maybe a 1/4 cup of extra water. But then the dough was gooey, and I added another couple tablespoons of tapioca, so maybe the extra water wasn’t necessary.

    At any rate. They were divine. Thanks for the fabulous recipe.

    Reply
  25. Kirsten Legner -

    November 20, 2020 at 10:16 am

    Does anyone know if these could be made as nuggets instead of the traditional pretzel shape? Like the nuggets one sees at Auntie Anne’s?

    Reply
    • Sarah Menanix -

      November 22, 2020 at 12:00 am

      While I haven’t done it, I’ve seen folks post and tag me on IG stories that they’ve made nuggets so they should work! I would just adjust the baking time down as needed.

      Reply
  26. Alita -

    January 16, 2021 at 9:56 pm

    Just made these tonight and they turned out amazing! I pulsed GF oats in my food processor to make the flour. I also measured out the weight of all the flours versus using cup sizing. I used instant yeast with unsweetened almond milk and everything turned out super well. I did end up adding about 1/8c of tapioca flour to the dough right at the end of mixing because it was a bit wet. All in all really good and my celiac husband has already eaten four of them! Win win!

    Reply
  27. Melissa -

    January 20, 2021 at 11:39 am

    I tried making these and the dough fell apart as soon as I put it in the water. I was very gentle. Not sure why?

    Reply
    • Sarah Menanix -

      January 20, 2021 at 3:42 pm

      Oh no! I’m sorry you had trouble with the recipe – I’ve never had that happen when i put them in the water, but I’d love to help troubleshoot! The most common issue I’ve found is if folks measure the flour incorrectly or use different brands. Did you measure by weight and did you use Bob’s Red Mill brand of each flour type? Different brands have different grind of flour and your results will vary if you use different brands. Were there any substitutions to the ingredients that you made?

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Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

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Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
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So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
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#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
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Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
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And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
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#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
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I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
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Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
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For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
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Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
The toughest choice of the season: which cookies t The toughest choice of the season: which cookies to make for Christmas?! How many kinds is too many for a family of four? These buttery melt-in-your-mouth gluten-free white chocolate matcha shortbread 🎄 are a high contender! A snappy crumb and a nutty matcha flavor thanks to my fav @myencha! 😽 Get the recipe link in my profile @snixykitchen 
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What are your must-make holiday cookies this year??
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https://www.snixykitchen.com/gluten-free-white-chocolate-matcha-shortbread-cookies/ #christmascookies #matcha #myencha #glutenfreecookies #shortbreadcookies
Ultra chewy gluten-free blondies. A cross between Ultra chewy gluten-free blondies. A cross between a cookie bar and a brownie, they’ve got a vanilla cookie-dough with rich toffee notes from browned butter and dark brown sugar. A crackly top with classic brownie crispy edges and chewy center. Made in partnership with @bobsredmill (ad), they’re infinitely customizable with your favorite add-ins! Head to my stories to learn about why I chose chocolate chips instead of chopped chocolate chunks. 
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This final recipe uses almond flour, with an options for nut-free and grain-free versions. I tested multiple leading flours and, in a blind taste-test with 10 of my neighbors, every single one chose this almond flour version, describing it as “classic.” So there you go - get the recipe link for these classic chocolate chip blondies in my profile @snixykitchen.
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https://www.snixykitchen.com/gluten-free-blondies/ #blondies #glutenfreerecipes #glutenfreecookies #glutenfreeblondies #betterwithbobs #bakedwithbobs
It’s about time for our annual sugar cookie sess It’s about time for our annual sugar cookie session. This is what my sugar cookies look like when I decorate them by myself without kids. The ones we make for Santa will surely be rainbow swirled and very messy with a pile of sprinkles as thick as the cookie (I’ve heard that’s how Santa likes them anyhow). Get my cut-out sugar cookie recipe link in my profile. 
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Fun fact: I had to buy these holiday cookie cutters specifically for this post. There was a good couple of years where I only had a hippo cookie cutter and made holiday hippos every year. I still prefer my more eclectic cutters to the traditional ones. What’s your favorite cookie cutter in your collection?
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https://www.snixykitchen.com/gluten-free-sugar-cookies-with-easy-icing/. #sugarcookies #glutenfreerecipes #glutenfreecookies #glutenfreesugarcookies
{New} This classic gluten-free coffee cake is fluf {New} This classic gluten-free coffee cake is fluffy and moist and everything I’ve been craving about a bakery-style coffee cake.
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I don’t know about you, but I could use a warm hug right about now. A slice of coffee cake with a ribbon of cinnamon sugar, a pile of streusel, and a vanilla icing drizzle feels like the food equivalent to that. You’ll find me snuggled up under my favorite blanket with a cup of tea and a slice of coffee cake every evening this week. Find the recipe link in my bio @snixykitchen. 
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#coffeecake #glutenfreecake https://www.snixykitchen.com/gluten-free-coffee-cake/
Chewy Gluten-Free Chocolate Cookies. Zoella begged Chewy Gluten-Free Chocolate Cookies. Zoella begged for a rainy day hot cocoa and cookies date, so we made hot cocoa and a batch of these deep dark gluten-free chocolate cookies. And the cookie-a-day holiday menu continues. To get the recipe, go to @snixykitchen and tap the link in my profile!
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https://www.snixykitchen.com/chewy-gluten-free-chocolate-cookies/
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