These Gluten-Free Bavarian Soft Pretzels are a delicious twist on a classic favorite. Soft, chewy, and perfectly golden, these pretzels bring authentic Bavarian flavor to your gluten-free kitchen.
Notes on Ingredients for these Bavarian Soft Pretzels
Gluten-Free Flour: Caputo Fioreglut creates the most authentic chewy texture. If avoiding wheat starch, use Molino Signetti or a certified wheat-free gluten-free flour blend.
Yeast: Instant yeast works best for a consistent rise. Fresh yeast may be used, but it must be properly activated in warm liquid.
Water Temperature: Keep water lukewarm (95–100°F / 35–38°C). Hot water can kill the yeast, preventing proper rise.
Sugar or Honey: Either helps activate the yeast and adds a subtle flavor. Honey adds slightly more depth and color.
Butter or Oil: Butter enhances flavor and browning. Avocado oil is a neutral-flavored alternative for a dairy-free or lighter option.
Salt: Fine sea salt is used in the dough for even seasoning. Coarse pretzel or kosher salt is best for topping.
Baking Soda: Essential for the classic pretzel crust and color. Add slowly to hot water to avoid excessive foaming.
How Do I Make My Gluten-Free Bavarian Soft Pretzels: Step By Step
Make the Dough
In a large bowl, mix the warm water, sugar (or honey), and yeast. Let it sit for about 5 minutes until foamy.
Add the gluten-free flour and salt. Whisk to combine.
Pour in the melted butter (or avocado oil).
Stir with a sturdy spoon or spatula until the dough begins to come together.
Switch to clean, lightly oiled hands and knead the dough inside the bowl by folding and pressing.
Then knead for 5 minutes, until smooth and stretchy.
Form into a ball and place into a clean bowl.
First Rise
Cover the bowl with a damp towel or plastic wrap.
Let rise in a warm place for about 1½ hours, until nearly doubled in size.
Shape the Pretzels
Line your work surface with parchment paper or a Silpat.
Line two baking sheets with parchment paper.
Divide the dough into 8 equal pieces.
Knead each piece briefly until smooth and tacky (not sticky).
Roll each piece into a rope 16–18 inches (40–45 cm) long, tapering the ends thinner.
Twist into a pretzel shape immediately and place on the prepared baking sheet.
Lightly wet the ends with water to help them stick if needed.
Chill (Important for Shape)
Cover the pretzels with plastic wrap.
Refrigerate for 20–30 minutes.
Prepare the Baking Soda Bath
Bring the water to a boil.
Slowly stir in the baking soda (it will foam; add gradually).
Reduce the heat to a simmer.
Dip the Pretzels
Gently place each pretzel into the bath, one by one.
Soak for 15 seconds per side.
Remove using a slotted spatula or a spider, then return to the baking sheet.
Salt & Bake
Sprinkle generously with coarse salt.
Bake at 425°F (220°C) for 15–18 minutes, until deep golden brown.
Serve warm.
Storage
Store leftover pretzels in an airtight container at room temperature for up to 1 day. For extended storage, keep pretzels refrigerated for up to 3 days. Warm them briefly in the oven before serving to restore the best texture and flavor.
FAQs About Gluten-Free Bavarian Soft Pretzels
Do Bavarian pretzels have gluten?
Traditional Bavarian pretzels are made with wheat flour and contain gluten. However, this recipe uses gluten-free flour to recreate the classic texture and flavor safely.
Does anyone make gluten-free soft pretzels?
Yes, some bakeries and specialty brands offer gluten-free soft pretzels, but homemade versions often deliver better texture, freshness, and ingredient control.
What is the difference between a soft pretzel and a Bavarian pretzel?
Bavarian pretzels are a type of soft pretzel known for their deep brown crust, chewy interior, and baking soda bath that creates their signature flavor.
What is the best gluten-free pretzel?
The best gluten-free pretzel features a soft, chewy center, a lightly crisp crust, and true pretzel flavor, achieved by using quality gluten-free flour and a traditional baking soda bath.
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Gluten-Free Bavarian Soft Pretzels
These Gluten-Free Bavarian Soft Pretzels are a delicious twist on a classic favorite. Soft, chewy, and perfectly golden, these pretzels bring authentic Bavarian flavor to your gluten-free kitchen.
Ingredients
Dough
- 325 ml warm water (95–100°F / 35–38°C)
- 7 grams instant yeast (or 10 g fresh yeast)
- 25 g brown sugar or honey
- 500 g Caputo Fioreglut GF flour
- (or Molino Signetti GF flour if wheat allergy)
- 10 g fine sea salt
- 40 g unsalted butter, melted
- (or the same amount of avocado oil)
Baking Soda Bath
- 1.5 L of water
- 50 g baking soda
- Topping
- Coarse pretzel salt (or kosher salt)
Instructions
Make the Dough
- In a large bowl, mix the warm water, sugar (or honey), and yeast. Let it sit for about 5 minutes until foamy.
- Add the gluten-free flour and salt. Whisk to combine.
- Pour in the melted butter (or avocado oil).
- Stir with a sturdy spoon or spatula until the dough begins to come together.
- Switch to clean, lightly oiled hands and knead the dough inside the bowl by folding and pressing.
- Then knead for 5 minutes, until smooth and stretchy.
- Form into a ball and place into a clean bowl.
First Rise
- Cover the bowl with a damp towel or plastic wrap.
- Let rise in a warm place for about 1½ hours, until nearly doubled in size.
Shape the Pretzels
- Line your work surface with parchment paper or a Silpat.
- Line two baking sheets with parchment paper.
- Divide the dough into 8 equal pieces.
- Knead each piece briefly until smooth and tacky (not sticky).
- Roll each piece into a rope 16–18 inches (40–45 cm) long, tapering the ends thinner.
- Twist into a pretzel shape immediately and place on the prepared baking sheet.
- Lightly wet the ends with water to help them stick if needed.
Chill (Important for Shape)
- Cover the pretzels with plastic wrap.
- Refrigerate for 20–30 minutes.
Prepare the Baking Soda Bath
- Bring the water to a boil.
- Slowly stir in the baking soda (it will foam—add gradually).
- Reduce the heat to a simmer.
Dip the Pretzels
- Gently place each pretzel into the bath, one by one.
- Soak for 15 seconds per side.
- Remove using a slotted spatula or a spider, then return to the baking sheet.
Salt & Bake
- Sprinkle generously with coarse salt.
- Bake at 425°F (220°C) for 15–18 minutes, until deep golden brown.
- Serve warm.
