Soft & Chewy Gluten-Free Pretzels (No Boiling Required!)
Who says soft pretzels have to be traditional? These gluten-free, vegan, and allergen-free pretzels take everything you love about classic pretzels—soft, chewy dough, and that perfect dipping texture—and add a fun, non-traditional twist.
No boiling, no fuss, no problem. Instead of the usual boil-and-bake process, these pretzels are piped onto a baking tray in a pretzel shape (or any shape you’d like!). They bake up soft and chewy, making them the ultimate comfort snack, appetizer or anytime treat.
And the best part? Pair them with my jalapeño ranch dipping sauce for a flavor combo that’s truly irresistible.
Set oven to 375 degrees before beginning.
2 1/2 cups bread blend
2 tsp xanthan gum
1 1/4 tsp salt
1 T yeast (Red Star is my fave)
1 1/2 tsp egg replacer powder
1 1/2 cups hot water
1/4 cup olive oil
2T agave nectar
Mix the Dough: Add all dry ingredients to your stand mixer bowl- you might need these. (If using a hand mixer, use a large stainless steel or glass bowl with lots of extra room.) Add the paddle attachment and turn mixer on low. Slowly add the liquid ingredients until incorporated. Once incorporated, turn the stand mixer up to the highest setting for a full minute (same with hand mixer). Dough should resemble a thick and sticky batter. The dough will be soft and easy to pipe
Pipe the Pretzels: Line a sheet tray with parchment paper (not waxed) and pipe two large pretzels per tray. Use a piping bag (or a zip-top bag with the corner snipped off) to pipe the dough into pretzel shapes. This may take some practice, but even if they are ugly, they will still be delicious with each test batch.
Brush and Bake: Brush the tops with a light coating of olive oil and set pretzel trays in a warm area to rise before baking. Depending on how warm (winter or summer) it is in your kitchen, this could take as few as ten minutes or as many as 30 minutes to rise enough for baking. Once they start puffing up a bit, bake in the oven for about 32 minutes. Make sure to turn the trays halfway through if your oven bakes uneven (like mine!). They should be golden and irresistibly soft inside and chewy outside when they are finished.
Brush with more olive oil and sprinkle with kosher salt, while still warm.
Dip and Enjoy: Serve warm with my jalapeño ranch sauce for the ultimate dipping experience.
When to Serve These Pretzels
Game day snacks
Appetizer for parties
Midweek indulgence
Paired with soups or salads
These pretzels are as versatile as they are delicious, so don’t be surprised if they become a staple in your kitchen!
Happy baking!
Whip it good
It should be thick and sticky
Cut the bag at a midpoint on the tip so the pretzels are not too thin when piped
Make it look like this, eventually or on the first try. You do you.
Recipe makes two heavy handed giant pretzels and one half little pretzel.
Brush them with oil while they are still hot.
Eat it with ranch, even if it’s ugly. It’s still delicious, soft bread. So that’s always a win.
