Gluten-Free Soft Pretzel Knots
Say hello to irresistible Gluten-Free Soft Pretzel Knots—perfectly chewy, golden brown, and topped with just the right amount of coarse salt for an authentic pretzel experience! This recipe transforms traditional soft pretzels into a gluten-free delight, combining gluten-free all-purpose flour and xanthan gum for the ideal dough texture. A quick baking soda boil adds classic pretzel flavor, while a brush of beaten egg creates their signature glossy finish. Ready in under an hour and ideal for snacking or pairing with your favorite dips, these pretzel knots are a game-changer for anyone seeking a gluten-free twist on a beloved classic. Serve them warm for the ultimate comfort food experience!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 packet Instant yeast
- 1 tablespoon Sugar
- 1.25 cups Warm water
- 2 tablespoons Unsalted butter, melted
- 0.25 cup Baking soda
- 1 Egg, beaten
- 2 tablespoons Coarse salt
Directions
Step 1
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, salt, instant yeast, and sugar. Mix until well combined.
Step 2
Add the warm water and melted butter to the dry ingredients, and mix using a wooden spoon or dough hook attachment on a stand mixer until a cohesive dough forms. The mixture will be slightly sticky.
Step 3
Cover the bowl with plastic wrap and allow the dough to rest for about 10 minutes.
Step 4
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 5
Divide the dough into eight equal portions. Roll each portion into a 12-inch rope, then twist into a knot shape, tucking the ends under.
Step 6
In a large pot, bring about 4 cups of water to a boil and add the baking soda. Carefully add the pretzel knots, one or two at a time, and boil for 30 seconds each. Use a slotted spoon to remove them and place on the prepared baking sheet.
Step 7
Brush each pretzel knot with the beaten egg, making sure to coat the entire surface generously. Sprinkle coarse salt over the top of each knot.
Step 8
Bake for 15 to 20 minutes, or until the pretzels are golden brown and firm.
Step 9
Allow to cool slightly on a wire rack before serving. Enjoy them warm!
Nutrition Facts
| Serving size | (735.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1232.3 |
| Total Fat 31.3g | 0% |
| Saturated Fat 16.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 247mg | 0% |
| Sodium 30823.3mg | 0% |
| Total Carbohydrate 229.7g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 13.3g | |
| Protein 15.2g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 61.1mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 154.3mg | 0% |
Source of Calories