Description

This gluten-free homemade pretzel recipe yields soft, chewy pretzels with a golden crust, perfectly paired with a tangy honey mustard dipping sauce. Using a gluten-free flour blend and yeast, the dough is kneaded and rested to develop elasticity, then boiled briefly in a baking soda bath before baking to achieve the classic pretzel texture and flavor. The honey mustard dip combines mustard, mayonnaise, apple cider vinegar, and monkfruit syrup for a delicious complement.

Ingredients

Scale

Pretzel Dough

2 ½ cups gluten-free measure-for-measure flour (Bob’s Red Mill 1:1 blend with xanthan gum, spooned and leveled)
1 packet (2 ¼ teaspoons) instant yeast (SAF Red Label)
1 cup warm water (between 105–115°F, checked with a probe thermometer)
2 tablespoons brown sugar substitute (Swerve Brown)
1 teaspoon table salt (iodized)
2 tablespoons baking soda (Bob’s Red Mill)
1 large egg (for egg wash)
1 tablespoon water (for egg wash)

Honey Mustard Dip

⅓ cup yellow mustard (French’s Classic)
2 tablespoons monkfruit syrup (Lakanto Golden)
1 tablespoon apple cider vinegar (Bragg)
¼ cup mayonnaise (Hellmann’s)

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Instructions

Knead the Dough: Gently knead the gluten-free dough on a lightly floured surface for approximately 8 minutes until it feels elastic and slightly tacky. This helps the flour retain gas for good rising.
Let Dough Rise: Transfer the dough ball to an oiled bowl, cover with plastic wrap, and place in a warm area. Let it rest about 1 hour or until it doubles, with air bubbles forming under the surface.
Shape Pretzels: Divide the risen dough into equal pieces and roll each into long ropes. Form into classic pretzel shapes, keeping diameter consistent for even baking.
Baking Soda Bath: Prepare simmering water mixed with baking soda. Dip each pretzel for about 30 seconds, then lift and drain. This bath develops the chewy crust.
Apply Egg Wash: Beat the egg with water for an egg wash. Brush over each pretzel before baking and sprinkle with salt. Egg wash promotes even browning and adhesion of toppings.
Bake Pretzels: Preheat oven to 425°F. Place pretzels on a lightly dusted baking tray with space for expansion. Bake 12 to 15 minutes, rotating halfway, until deep golden with a firm crust that springs back slightly when pressed.
Prepare Honey Mustard Dip: Whisk together yellow mustard, mayonnaise, apple cider vinegar, and monkfruit syrup until smooth. Chill briefly to meld flavors before serving warm pretzels with the dip.

Notes

Use a gluten-free 1:1 flour blend with xanthan gum for best texture and elasticity.
Ensure water temperature is between 105–115°F for optimal yeast activation.
Baking soda bath is key to the signature pretzel crust and flavor.
Brush pretzels with egg wash to achieve a shiny, golden finish and help salt stick.
Chill the honey mustard dip briefly for enhanced flavor melding and creaminess.
Rotate the baking tray halfway through baking for even color development.