Gluten-Free Vegan Soft Pretzels
A favorite mall snack so good, you'll forget about those other famous pretzel stands. These easy to make treats are certain to become an instant favorite. A party pleaser, made tasty and easy with Authentic Foods!
Average Rating:
5 / 5, 1 votes

Servings: 8
Prep Time: 60 Minutes Minutes
Bake/Cook Time: 10-15 Minutes Minutes


625 grams

Authentic Foods Steve's GF Bread Flour Blend

7 grams (1 packet)

Instant Yeast

40 grams (1/4 Cup)

Brown Sugar

3 grams (1/2 teaspoon)


56 grams (1/4 Cup)

Refined Coconut Oil, melted

700 grams (3 Cups)

Water, warm

Baking Soda Bath:


10 Cups


170 grams (2/3 Cup)

Baking Soda


Coarse salt for sprinkling on pretzels


Additional melted coconut oil for brushing


  1. Line 2 sheet pans with parchment paper and grease top of parchment with oil to prevent pretzels from sticking.
  2. Combine Steve’s GF Bread Flour Blend, yeast, brown sugar, and salt in mixer bowl. Melt coconut oil and add to water. Place on mixer with dough hook attachment and with mixer running gradually add water. Increase speed to medium and allow to mix until smooth dough forms.
  3. Once dough is smooth remove from mixer. Coat hands with Authentic Foods Superfine White Rice Flour if dough is too sticky to handle and knead lightly to smooth out dough. Divide into 8 equal pieces and round out into dough balls.
  4. Begin working with one dough ball and leave the rest covered in plastic. Pressing down with even pressure begin rolling out dough back and forth with palms to stretch out into a long strand. Stretch out as evenly as possible to a strand about 30 inches long. If dough breaks at any point it can be pieced back together and re-rolled.
  5. When strand reaches desired size, twist the strand into a pretzel shape. First, make a large U shape. Then take both ends and cross them over each other near the top then give them one more twist over each other and turn them downwards to meet bottom of strand. Press ends down so dough sticks together and place on prepared trays. If the dough is not sticking dab the end with a bit of water and press.
  6. Cover with plastic and place in a warm spot to rise until doubled in size. Rising should take about 45 minutes.
  7. Once pretzels are about doubled in size place entire tray in freezer and allow pretzels to chill until very firm, about 1 hour. This will help pretzels hold their shape in the following step.
  8. While pretzels are chilling begin heating water for soda bath in a large pot. Make sure there is plenty of room so water does not boil over when baking soda is added. Also begin preheating oven to 450F.
  9. ´┐ŻOnce water is boiling add baking soda all at once. This will cause water to start bubbling much more as the baking soda dissolves. Allow all baking soda to dissolve and by this point pretzels should be well-chilled and firm.
  10. Working with 1 pretzel at a time, place pretzel top side down into the boiling water. Press down gently with spatula so entire pretzel is submerged in water and leave in water for 30 seconds. Remove from water, dripping off excess liquid, and place back on greased parchment. Repeat this step with all pretzels before placing in oven.
  11. If making salted pretzels sprinkle coarse salt on pretzels at this point. For cinnamon sugar pretzels skip this step.
  12. Place pretzels in preheated oven for 10-12 minutes until deeply browned, rotating halfway through baking.
  13. Once finished baking brush with additional coconut oil and place on cooling rack. If making cinnamon sugar pretzels then dip in cinnamon sugar mixture right after brushing with coconut oil.


Reviewed on 5/7/2020 by Lindsey
Oh my goodness. I made these with my girls during the quarantine, and they were beyond amazing. I have been gluten free for 16 years (I'm celiac), and have not had a soft pretzel in about 20yrs. My girls have been gf for six years. We were blown away by this recipe and it really did taste like the real thing. We followed the recipe as written, but used active dry yeast instead of instant (and so proofed it first). For the baking step, I was afraid of putting parchment paper in the oven at 450 (I've had it catch alight at high temps), so did them at 400, and baked them for 15 minutes instead of 10, and they came out perfect. The recipe is labor intensive and really does take and afternoon, but it is FUN, and you get warm, yummy pretzels at the end. Perfect for a pandemic. We salted half and put cinnamon sugar on half. They were wonderful. Thank you for this recipe!

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