No more longing for mall style pretzels! The soft texture and buttery flavor of these gluten free Auntie Anne's pretzels will satisfy your craving 🥨
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I've always loved the texture of a soft pretzel, the way they have that distinctive chew. When you "rip" them apart and they kind of resist a little bit. Texture is such an important thing when it comes to food, especially gluten free food. And getting that right can be difficult.
I originally posted these as "mall-style" pretzels a few years back. But, as I do, I was tinkering around with the recipe because it didn't quite meet my expectations of a true "mall pretzel," particularly Auntie Anne's. In my opinion, Auntie Anne's Pretzels were some of the BEST pretzels I'd ever had. Super soft, fluffy, perfectly salty, and buttery. Yes, they were bathed in melted butter. And they were heaven. They're still around, of course, but I speak of them in the past tense because that's what they are to me--in my past. I seriously doubt a gluten free pretzel will ever grace the pages of their mall menu.
When I finally finished tinkering around, THIS is where I landed. THIS pretzel is, oh my God, dare I say the BEST pretzel I've ever had in my entire life?!?!?! YES! I would go so far as to say it. After I took that initial bite, I told my husband, who is a soft pretzel fanatic, and the only thing he kept saying over and over was "WOW" as he took his second, third, and fourth bite. So when the non gluten-free people react this way, you know you've got it right!
Here's What You'll Need
- Kim's gluten free bread flour blend - my flour blend does amazing things. Without it, you will NOT get the same texture that I demonstrate in my video.
- Milk - not a typical ingredient in pretzels necessarily, but the milk helps to make the pretzels softer.
- Baking powder - baking powder added to the dough produces a lighter and3 fluffier pretzel, just like those famous mall pretzels.
- Baking soda - dipping the pretzels in a baking soda bath creates a chewy crust that pretzels are known for.
How To Make Gluten Free Auntie Anne's Pretzels
Make dough, cover, and refrigerate until chilled. Knead and divide into 6 equal pieces.
Roll each piece out into a long rope that's about 26-28 inches long.
Make a large "U" shape with rope of dough.
Twist the ends of the dough rope twice.
Fold down twisted ends of dough onto the bottom of the "U" and press to adhere them to the dough.
To make pretzel nuggets (bites), cut long rope of dough into 1-2 inch pieces using a bench scraper or sharp knife.
Mix baking soda and warm water and stir to dissolve baking soda. Dip each pretzel in this baking soda solution, spooning the solution over the top of the pretzel (so there's no need to flip it).
Gently blot pretzel on kitchen or paper towels before placing them on a parchment or silicone mat-lined baking sheet.
Repeat with pretzel bites.
Sprinkle Maldon flake sea salt (affiliate link) or coarse salt onto pretzels and/or nuggets. Bake at 400 degrees F for 15 minutes, or until golden brown.
Immediately upon removing from oven, dip pretzels (on both sides) in melted butter.
Auntie Anne's Pretzels FAQs
They're not the usual Bavarian style pretzels with a deep and dark crust. They are dipped in a melted butter bath after they come out of the oven, which helps to keep them soft on the outside, while they are fluffy on the inside.
While they aren't boiled, they are dipped in a baking soda solution before being baked, which creates that same familiar chewy crust that's common for all pretzels.
While they are best served fresh and hot from the oven, these pretzels are still soft for a few days after baking. To refresh them, pop them in a 450 degree F oven for 5 minutes.
More Gluten Free Snacks
- gluten free Olive Garden breadsticks
- gluten free Ritz style crackers
- gluten free sourdough soft pretzel recipe
- gluten free spicy cheese bread
- gluten free pizza monkey bread
- crispy gluten free coconut shrimp
- tomato crostini with bacon
- gluten free fresh tomato tart
Substitutions
Dairy free? Try using dairy-free milk and butter in both the dough and in dipping the pretzels.
Egg free? You're in luck because the recipe is already egg free!
What to Dip Pretzels In
- Mustard - just good 'ole yellow mustard.
- Gluten free beer cheese dip - it's so easy to make our own beer cheese and it's so good you'll forget all about that "plastic cheese" found at pretzel shops.
- Ham or spinach dip (found with my Hawaiian bread bowl recipe).
- After rolling around in the butter bath, dredge in a cinnamon sugar mixture and serve with cream cheese frosting. Like a cinnamon roll in pretzel form. So good!!
- Easy cheesy pizza dip
- Store bought honey mustard dipping sauce (or make your own with mayonnaise, Dijon mustard, and honey).
Want an Auntie Anne's pretzel that's gluten free? We'll just have to make them ourselves since that'll probably never happen. And boy, oh boy, these pretzels could put Auntie Anne's out of business, they're THAT good!
Gluten Free Auntie Anne's Pretzels Copycat Recipe
Ingredients
- 240 milliliters whole milk (or dairy-free milk)
- 120 milliliters water
- 5 grams whole psyllium husks (or 3 grams psyllium husk powder) (to make without psyllium husks, please see notes below)
- 6 grams instant yeast
- 28 grams butter, melted (or dairy-free butter)
- 67 grams brown sugar
- 410 grams Kim's gluten free bread flour blend
- 6 grams kosher salt
- 4 grams baking powder
Baking Soda Solution
- 480 milliliters warm water
- 34 grams baking soda
Finishing
- Maldon flake salt (or coarse or pretzel salt)
- 84 grams butter, melted
Instructions
- In the bowl of stand mixer, add dough ingredients in the order in which they're listed. Using the dough hook, start mixer on low until dough comes together. Turn speed up to medium and mix for 5 minutes.
- Remove bowl from mixer and cover bowl. Refrigerate for at least 3-4 hours, or up to 4 days.
- Preheat oven to 400°F. Line two baking sheets with silicone mats (preferable to parchment as pretzels tend to stick to parchment paper).
- Knead dough on a lightly floured surface. Divide into 6 equal. Roll one piece at a time into a rope about 26-28 inches long. Shape into a "U" shape on the counter. Twist ends twice and fold down onto bottom. Press ends firmly into bottom portion of pretzels so they will stick. Repeat with remaining pretzels. For pretzel nuggets (bites), roll into long rope shape and cut into 1-2 inch pieces.
- Pour hot water into shallow bowl (I use a pie pan) and add baking soda to water. Whisk until the baking soda dissolves completely. Dip each pretzel and nugget into the baking soda solution, using a spoon to splash the tops of each pretzel (which prevents you from having to turn over the pretzel while in the solution). Carefully remove and blot on a paper towel before placing onto prepared baking sheets.
- While still slightly wet, sprinkle each pretzel/nugget with Maldon flake salt, coarse sea salt or kosher salt, or pretzel salt.
- Bake for 15-17 minutes, or until golden brown and puffed dramatically. While pretzels are baking, fill a shallow bowl or pie pan with melted butter and set aside.
- Remove from the oven and immediately dip each pretzel (both sides) in melted butter while still hot. Serve warm or at room temperature.
Autumn
Does baking the baking soda make give the pretzels less of a baking soda aftertaste since it is more like the lye?
Kim
Yes, that's the idea behind it. Baking it makes it more alkaline, but not quite as alkaline as lye, which makes it much less dangerous to use.
G
Can these be frozen?
Anne Robinson
Kim what is the maximum time that you can leave the dough in the refrigerator before forming and baking pretzels?
Susan
Wow! These came out beautifully! The inside of these pretzels are so nice and soft!
When I took the dough out of the fridge after almost 20 hours, it was very wet and I added a significant amount of flour to be able to work with it. My kids and I formed 3 full sized pretzels and the rest was made into pretzel bites.
We also added cinnamon sugar after the dip into the melted butter after baking! Delicious!
Can’t wait to explore more recipes!
Deb
I loved all your recipes that I’ve made so far!! These pretzels are amazing, but my dough was sooooo sticky when I took it out of the frig. I just added a bunch of the bread flour as I kneaded it to make it work but was wondering if you had any advice? Thanks
Kim
Did you allow it to sit in the fridge for at least 3-4 hours? Refrigeration is really key, but also if you substitute anything within the flour blend you may have this problem.
Hailey Stadeli
Hello Kim,
I just made these and had the same problem with stickiness. I over-nighted my dough and made sure to do exactly as the directions stated with the flour blend. Ended up butter my fingers to roll out the pretzels and that worked but wondering if you had any other tips for stickiness?
Regardless these came out wonderful and were super delicious!
Kim
What brand of rice flour are you using in the flour blend?
Anna Weigel
Have you made bagels yet with this recipe? Is it better as well? Am I correct that there is no rise time now? I was making bagels a couple times a month with your last one.
Thank you!
Kim
I'm so sorry, Anna! I realized after I updated my pretzel recipe that the bagel recipe was tied to that one. I have since corrected the bagel recipe with the original recipe. I again apologize for that mistake.
Patricia Haught
Hello Kim, I just want to let you know you are like a magician. I make your English muffins all the time as my daughter is celiac and they are so delicious. I love your flour blends and you are my hero with the best bread recipes out there. I’m so fortunate to have found your site. Please keep up the good work as you are like a kitchen mad scientist.🤗 my daughter appreciates the tasty foods, and so do family members. The Mac and cheese is the bomb, and friends and family cannot believe all is gluten free! Bless you and your family.
Patricia
Kim
Awe, thank you so much for your kind words!! You don't know how much I appreciate comments like yours 🥰🥰🥰
Shelley Smith
Hi Kim- this will be my next recipe to try. Miss soft pretzels something fierce! Would you use the heat-activated baking powder for this recipe? Just curious bc I have only seen it used in your sourdough bread recipe.
Kim
I use it only when I want a more open crumb.
You're gonna absolutely LOVE these pretzels! My husband and son say they're better than Auntie Anne's (they are not gluten free).
Maria
I don’t see an option in the notes for replacing the psyllium husks. I know it is a key ingredient in many gf bread recipes, but I can’t seem to locate a “safe/lead-free” brand (I am open to any recommendations). The pretzels look amazing and I would love to make them for my family!
Kim
I'm so sorry, Maria! I forgot about that when it went live. I've since corrected it. Thanks for alerting me 😊
Silvana
Hi there from Romania! I was just wondering if I can use melted coconut butter instead of regular butter…or maybe sunflower oil? Thanks
Kim
I'm sure either of those would work great!
JL Johnson
Any chance you can add the active yeast measurement on the recipe I .e. OR 3 1/3 tsp proofed active dry yeast? Also, I read conflicting answers as to whether to use sugar or not. Advice?
Kim
I created this recipe, so I'm not sure what your other "conflicting answers" mean. My recipe uses sugar, so if you don't like using sugar, I guess you'd need to find another recipe. There are reasons for using sugar other than sweetness (feeding yeast in particular). I also use and recommend using instant yeast. You can always Google the measurements you need if you would like to stray from that. Sorry I can't be of more help.
Sarah Thieben
I loved these, but even though I made these the correct weight and size, I had to take them out after 10 minutes. They were very, very brown and the bottom was burnt. I was using a good, heavy weighted baking sheet so my next move is to check my oven temp. They would never have made it to the specified baking time - weird.
Otherwise they were great, definitely the best recipe I have come across so far!
Patty
Just made them! I missed soft pretzels. My dough was very sticky when I went to actually shape them so I had to add in flour. Weirdly, this also always happens to me when I make regular soft pretzels! They came out awesome and now going to make some gluten free beer cheese!
Kristen
YUM!! 😋