Description

This Homemade Gluten-Free Pretzel recipe offers a soft, chewy, and perfectly golden treat paired with a creamy honey mustard dip. Made with a gluten-free flour blend and carefully kneaded for optimal rise, these pretzels are boiled briefly in a baking soda bath to develop their signature crust before baking to perfection. The accompanying honey mustard dip combines tangy mustard, smooth mayonnaise, apple cider vinegar, and monkfruit syrup for a flavorful complement that is both creamy and slightly sweet.

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) – for boiling bath
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 step is essential to help the dough retain gas for proper rising.
Let the dough rise: Place the dough ball into an oiled bowl, cover with plastic wrap, and set in a warm area. Allow it to rest for about 1 hour or until doubled in size with visible air bubbles under the surface.
Shape the pretzels: Divide the risen dough into equal pieces and roll each into long ropes. Shape them into classic pretzels, ensuring consistent diameter for even baking.
Boil pretzels: Prepare a simmering water bath with 2 tablespoons of baking soda. Dip each pretzel in the bath for about 30 seconds to achieve the signature chewy crust, then remove and let drain.
Apply egg wash and salt: Beat the egg with 1 tablespoon of water to make an egg wash. Brush this over each pretzel and sprinkle with salt before baking to promote even browning and secure toppings.
Bake: Preheat the oven to 425°F (220°C). Place the pretzels on a lightly dusted baking tray with space between them. Bake for 12 to 15 minutes, rotating halfway through, until deep golden brown and crusty but springy to the touch.
Prepare honey mustard dip: Whisk together yellow mustard, mayonnaise, apple cider vinegar, and monkfruit syrup in a medium bowl until smooth. Chill briefly to meld flavors before serving alongside warm pretzels.

Notes

Use a gluten-free measure-for-measure flour blend with xanthan gum for optimal dough texture.
Check water temperature carefully when activating yeast; it should be warm but not hot (105–115°F).
During shaping, maintain even thickness of dough ropes to ensure uniform baking.
The baking soda bath is crucial for creating the pretzel’s characteristic crust and color.
Rotate the baking tray halfway to ensure even browning on all pretzels.
You can substitute monkfruit syrup with honey or maple syrup if not following a low-sugar diet.
For a crispier crust, bake pretzels on a pizza stone or preheated baking sheet.