Gluten-Free Pretzel Bites

There’s something about going to a ball game or even the mall and smelling those warm, yeasty pretzels from far away. And you can’t forget that rich, creamy cheese sauce. I can’t imagine you’d find too many gluten-free soft pretzel options at those places but maybe one day!

In the mean time, these Gluten-Free Pretzel Bites are a must try! They are a yeast recipe so they require some time but so worth it! They are chewy and soft with that perfect salty outside. I adapted this recipe from King Arthur Flour, just a little bit to make these dairy-free as well. Plus, we found that shaping the pretzels was rather difficult with the children so we opted for pretzel bites – much easier and faster with the same great taste!

This recipe uses King Arthur Gluten-Free All-Purpose flour and it works extremely well! This blend does require you to add some xanthan gum to help bind the ingredients better but honestly, xanthan gum is a great staple for any gluten-free pantry. I love King Arthur’s gluten-free blends and mixes to make gluten-free baking easier! I haven’t tried Bob’s Red Mill Gluten-Free 1:1 flour with this recipe but I imagine it would work, just leave out the xanthan gum as Bob’s mix already contains it.

We love dipping these pretzels in a vegan, dairy-free cheese sauce. A really simple sauce to use is 1 package of Daiya Cheddar Cheese sauce. Just open and heat until warm!

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Gluten-Free Pretzel Bites
This recipe, adapted from King Arthur Flour, is a great recipe for those gluten-free people missing chewy, soft pretzels. While it does take a little bit of time, it's totally worth it for those warm, fresh pretzel bites! These can be gluten-free, dairy-free and soy-free!
Prep Time 90 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Pretzel Dough
Water Bath
Prep Time 90 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Pretzel Dough
Water Bath
Instructions
  1. Combine flour, sugar, yeast, salt, xanthan gum and baking powder in a stand mixing bowl.
  2. Add in water, egg and butter and mix with paddle attachment for about 3-4 minutes until dough comes together. Add more water if dough seems too dry.
  3. Transfer the dough into a greased bowl. Cover with plastic wrap and set in a warm place to rise until doubled in size, about 60-90 minutes. Near a warm oven is a great place to let the dough rise.
  4. Preheat oven to 425F. Line two baking sheets with silicone mats or lightly grease. I don't recommend using parchment paper as the pretzels tend to stick to the paper.
  5. Bring water for water bath to boil. Add in sugar and baking soda and gently stir until combined and no longer foamy.
  6. Place dough on a lightly floured surface. Gently roll dough into 1" thick ropes. Carefully cut into bite sized pieces. Take care to not overwork the dough.
  7. Drop the pretzels into the water bath mixture and cook for just a few seconds, or until they rise to the top of the water. Carefully remove the pretzel bites and place on the lined or greased baking sheet. Sprinkle with salt if desired.
  8. Bake for about 15-18 minutes or until golden. Remove from oven and let cool slightly before serving.
  9. While cooling, heat cheese sauce in a small saucepan until just warm. Dip pretzels in warm sauce.
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