Gluten-Free Hot Soft Pretzel

From Jeanette's Healthy Living


I made a few adjustments, adding olive oil to loosen up the dough, and brushing the tops of the pretzels with honey instead of egg since we have an egg-allergy.


1 cup lukewarm water

1 tablespoon or 1 pack quick acting yeast

1 tablespoon organic sugar

3 1/2 cups Bob's Red Mill Gluten-Free All Purpose Baking Mix or other gluten-free baking mix

1 teaspoon salt

1 teaspoon gluten-free baking powder

1/4 cup olive oil

10 cups water

2 tablespoons baking soda

honey, for brushing

kosher salt, for sprinkling on top


Combine water, yeast and sugar in a bowl; allow to sit for 5 minutes until mixture foams. Put baking mix, salt, baking powder, and olive oil in the bowl of a food processor. Process until blended. Add olive oil and yeast mixture. Process until ball of dough forms. Process an additional minute to knead dough. 


Remove dough from food processor bowl and place in a mixing bowl. Brush top of dough lightly with olive oil.  Cover with plastic wrap and let rise at room temperature for 1 hour. 

Preheat oven to 450 degrees.


Turn dough out onto countertop or cutting board.  Divide dough into 8 equal pieces.  Roll each piece into a rope, about the diameter of a pencil. If air pockets form, pinch dough along the length of the rope and then roll it out into a smooth rope. Form into a pretzel. Cover formed pretzels with plastic wrap and less rise at room temperature for 1-1 1/2 hours.


Bring water and baking soda to a boil.  Gently place pretzels in the boiling water, cooking for 1 minute.  Remove pretzels from water and drain well.  Place on a parchment paper lined baking sheet.  Brush with honey and sprinkle with some kosher salt.

Bake until golden brown in color, about 12-14 minutes.


Makes 8 pretzels.