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Home » Recipes » Gluten Free Bread Recipes

Gluten Free Auntie Anne's Pretzels Copycat Recipe

Published: Feb 2, 2024 · Modified: Oct 3, 2024 by Kim · This post may contain affiliate links · 77 Comments

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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 🥨

large gluten free auntie anne's pretzel up close.

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

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

ingredients measured out and labeled on granite countertop.
  • 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

dough divided into 6 equal pieces.

Make dough, cover, and refrigerate until chilled. Knead and divide into 6 equal pieces.

rolling dough into a long snake.

Roll each piece out into a long rope that's about 26-28 inches long.

making a U shape with pretzel dough.

Make a large "U" shape with rope of dough.

twisting the ends of the dough rope twice.

Twist the ends of the dough rope twice.

folding down twisted ends of dough into a pretzel shape.

Fold down twisted ends of dough onto the bottom of the "U" and press to adhere them to the dough.

cutting dough rope into small 1-2 inch pieces for pretzel bites.

To make pretzel nuggets (bites), cut long rope of dough into 1-2 inch pieces using a bench scraper or sharp knife.

bathing pretzel in baking soda solution in glass pie plate.

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).

blotting pretzel on paper towel.

Gently blot pretzel on kitchen or paper towels before placing them on a parchment or silicone mat-lined baking sheet.

bathing pretzel bites in baking soda solution in glass pie plate.

Repeat with pretzel bites.

sprinkling maldon flake salt onto pretzel nuggets on silicone baking mat.

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.

dipping pretzel in melted butter in glass pie plate.

Immediately upon removing from oven, dip pretzels (on both sides) in melted butter.

Auntie Anne's Pretzels FAQs

What's different about Auntie Anne's pretzels from other pretzels?

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.

Are Auntie Anne's pretzels boiled in a baking soda solution?

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.

How long will Auntie Anne's gluten free pretzels last and stay soft?

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.

four pretzels on silicone baking mat.

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).
pretzel bite being dipped in mustard in a bright red plastic dipping bowl.

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!

up close gluten free Auntie Anne's large pretzel.

Gluten Free Auntie Anne's Pretzels Copycat Recipe

Kim
No more longing for Auntie Anne's style pretzels! The golden buttery flavor of these gluten free soft pretzels will satisfy your craving 🥨
4.69 from 19 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Chilling Time 3 hours hrs
Total Time 3 hours hrs 40 minutes mins
Course bread, Snack
Cuisine American
Servings 6 large pretzels or over 100 pretzel bites

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
Get Recipe Ingredients

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.

Notes

Pretzels are best served warm from the oven, but can be kept at room temperature for 3-4 days in an airtight container.  To refresh them, place in a 450 degree F oven for 5 minutes.  
To make without psyllium husks, simply reduce the water amount in the recipe to 60 milliliters.  The dough may be a little harder to work with (but not impossible), so I would suggest refrigerating it overnight for better results.  
Keyword auntie anne's pretzels, Gluten Free, mall pretzels
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

More Gluten Free Bread Recipes

  • split english muffin on flowered plate with whole english muffins in the background.
    Sourdough English Muffins Recipe (Gluten Free)
  • overhead shot of loaf of sourdough on round wire rack.
    Same Day Gluten Free Sourdough
  • two cheese scones stacked one on top of the other.
    Gluten Free Cheese Scones
  • sliced cinnamon swirl quick bread with seafoam green towel alongside.
    Gluten Free Cinnamon Swirl Bread

Comments

  1. Elisabeth H. says

    March 21, 2025 at 4:33 pm

    I used this recipe to make pretzel bites this past weekend, and they were a huge hit ! Very easy to make, too. I used Bob's Red Mill GF baking flour, since that is what I had on hand, and while I had to use way more flour, it worked great. However, I made the previous version of this recipe a while ago, and I remember loving it even more ! If it is at all possible, I'd love to have the previous recipe. I'll also look into whey protein powder substitutes, so I can make the pretzels using the recommended flour blend. Thanks Kim !!

    Reply
  2. Elizabeth says

    March 02, 2025 at 12:19 pm

    Oh my word! These pretzels are AMAZING! Like others, my dough was too wet to work with (after having carefully weighed all the ingredients and letting the dough rest overnight), so I had to add a large amount of flour to shape the pretzels, but the end result was incredible! Thank you so much for all the work you invest in creating these recipes and for your wonderful generosity in sharing them with us!

    Reply
    • Kim says

      March 05, 2025 at 8:36 pm

      Oh, I'm so glad you liked them! Usually a sticky dough is due to not using the right ingredients in the flour blend, namely a rice flour that is not finely ground enough (superfine or ultrafine).

      Reply
  3. LJ says

    February 20, 2025 at 7:39 am

    Love your pretzel recipe. I have been searching for a good gluten pretzel recipe for a long time. Finally found one. I also took the dough and made pretzel bread for hamburgers. Was a big hit with my family best ever. Thank you so so much for sharing your recipe with us. Was wondering if i could freeze them for a later date to reheat as well.

    Reply
    • Kim says

      February 28, 2025 at 7:59 am

      Absolutely! I do it all the time and then usually just pop them in a toaster oven to re-crisp.

      Reply
  4. Amanda says

    February 09, 2025 at 2:07 pm

    Didn’t you used to have a pretzel bite recipe? I feel like it was just specifically pretzel bites, and it didn’t need to chill in the fridge. Am I remembering that incorrectly? It’s been a couple of years since I’ve made them, but I could’ve sworn you had one.

    I’m using this one and I know it will be absolutely dynamite as are all your recipes! Just wondering if that one was ever a thing and if so, if it still exists somewhere. 🙂

    Reply
    • Amanda says

      February 09, 2025 at 11:42 pm

      Made them! They ROCK!

      I’m not celiac, but my husband and my two sisters are. My brother in law and I can both attest that these were equally as good as any gluten filled pretzel bites.

      A little sticky after being in the baking soda solution, but still held their shape. So soft and light inside! Absolutely delicious! Another slam dunk recipe!

      Reply
      • Kim says

        February 12, 2025 at 5:11 pm

        Yay! Thank you so much 🙂

    • Kim says

      February 12, 2025 at 4:46 pm

      Yes, it was this post and I changed it a little bit to make it a little softer yet still chewy and include the whole pretzels as well. There was really no need for a separate recipe for the bites and it didn't do well so it was updated. I hope you're just as satisfied with this one (my family liked these so much better) 🙂

      Reply
  5. Colleen m says

    December 28, 2024 at 2:04 pm

    67 grams of brown sugar seems like a lot, are these pretzels sweet? Or are they like Mall pretzels? Thank you

    Reply
    • Kim says

      January 04, 2025 at 6:05 pm

      No, they aren't sweet. The sugar is there to feed the yeast and add a malt like flavor without the malt.

      Reply
  6. Autumn says

    September 24, 2024 at 7:02 pm

    Does baking the baking soda make give the pretzels less of a baking soda aftertaste since it is more like the lye?

    Reply
    • Kim says

      September 27, 2024 at 8:50 am

      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.

      Reply
  7. G says

    July 31, 2024 at 6:59 am

    Can these be frozen?

    Reply
  8. Anne Robinson says

    June 20, 2024 at 2:45 pm

    Kim what is the maximum time that you can leave the dough in the refrigerator before forming and baking pretzels?

    Reply
  9. Susan says

    April 14, 2024 at 2:27 pm

    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!

    Reply
  10. Deb says

    February 11, 2024 at 7:55 pm

    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

    Reply
    • Kim says

      February 22, 2024 at 4:44 pm

      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.

      Reply
      • Hailey Stadeli says

        July 01, 2024 at 7:41 pm

        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 says

        July 04, 2024 at 12:48 pm

        What brand of rice flour are you using in the flour blend?

  11. Anna Weigel says

    February 06, 2024 at 4:38 pm

    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!

    Reply
    • Kim says

      February 07, 2024 at 10:05 am

      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.

      Reply
  12. Patricia Haught says

    February 03, 2024 at 10:33 am

    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

    Reply
    • Kim says

      February 07, 2024 at 12:39 pm

      Awe, thank you so much for your kind words!! You don't know how much I appreciate comments like yours 🥰🥰🥰

      Reply
  13. Shelley Smith says

    February 02, 2024 at 11:44 pm

    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.

    Reply
    • Kim says

      February 07, 2024 at 1:18 pm

      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).

      Reply
  14. Maria says

    February 02, 2024 at 6:04 pm

    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!

    Reply
    • Kim says

      February 07, 2024 at 12:27 pm

      I'm so sorry, Maria! I forgot about that when it went live. I've since corrected it. Thanks for alerting me 😊

      Reply
  15. Silvana says

    November 15, 2022 at 7:21 am

    Hi there from Romania! I was just wondering if I can use melted coconut butter instead of regular butter…or maybe sunflower oil? Thanks

    Reply
    • Kim says

      November 20, 2022 at 12:11 pm

      I'm sure either of those would work great!

      Reply
  16. JL Johnson says

    January 27, 2022 at 11:22 am

    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?

    Reply
    • Kim says

      January 31, 2022 at 4:13 pm

      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.

      Reply
  17. Sarah Thieben says

    December 24, 2021 at 9:16 pm

    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!

    Reply
  18. Patty says

    October 02, 2021 at 6:16 pm

    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!

    Reply
  19. Kristen says

    June 15, 2021 at 8:33 am

    YUM!! 😋

    Reply
  20. Becky says

    March 13, 2021 at 6:28 pm

    What temperature should the water be that goes into it? Doesn't that affect the yeast? I have made both the pretzels and bagels, they were delicious, but didn't get a grwat rise or proof.

    Reply
    • Kim says

      March 17, 2021 at 3:53 pm

      When using instant yeast, it really doesn't matter what the temperature of the water is. That's more for active dry yeast. They won't noticeably rise much, but will puff up when boiled and then baked even a little more.

      Reply
  21. Dana Bart says

    February 17, 2021 at 2:14 pm

    Soft pretzels are what I miss most about being gluten free. This recipe is amazing! I made it for the first time today, and I'm in love!!

    Reply
    • Kim says

      February 19, 2021 at 6:52 am

      That's wonderful, Dana! So glad you loved them 🙂

      Reply
  22. Karen H says

    January 31, 2021 at 12:40 pm

    Dough was too dry to work with..had to add oil to it and still couldn’t shape pretzel without breaking.Made sticks out of dough and they turned out. Need to make modification to dough recipe.,

    Reply
    • Kim says

      January 31, 2021 at 4:20 pm

      I'm sorry it was too dry for you, Karen. Did you use my flour blend? I've never had a problem with rolling it out or the dough breaking.

      Reply
    • Shellene says

      August 28, 2023 at 9:46 pm

      This happens to me as well I just add more water about a 1/2 cup and it turns out great

      Reply
  23. Melissa Ioannidis says

    January 24, 2021 at 9:28 am

    Can you make these without the extra xanthan gum? That’s the only ingredient I’m missing. Can’t wait to try them!

    Reply
    • Kim says

      January 26, 2021 at 7:07 pm

      Yes!! You can use psyllium husk powder in place of it, or you can try to make them without anything extra. You may not get quite the same stretch as you would, but they'll still taste terrific 🙂

      Reply
  24. Colleen Moskalyk says

    November 12, 2020 at 1:36 pm

    I would really like to make these for my son but do not have a stand mixer, Kim do you think these can be made by hand? and how long do you think I should knead the dough for?
    Thanks

    Reply
  25. Tejal Kaji says

    October 19, 2020 at 4:04 pm

    Kim, I only have dry active yeast right now. Can I use that? And is it 1:1 or does the measurement need to be adjusted?

    Thanks!
    Tejal

    Reply
    • Kim says

      October 21, 2020 at 6:54 am

      Yes, you can! Here's a link to a great article on how to do just that: https://www.thespruceeats.com/baking-yeast-dry-and-fresh-yeast-measurements-1446706 🙂

      Reply
  26. Elizabeth Woods says

    August 19, 2020 at 9:18 pm

    I think I did something wrong! The dough did not rise at all and it's just about to come out of the fridge now and it is crumbling. Any ideas? I followed the recipe SO closely!

    Reply
    • Kim says

      August 20, 2020 at 7:11 am

      Hmmm. The first thing I'd ask is were there any substitutions for any of the flours within the bread flour blend? Sometimes if you use something other than what I recommend, it won't work or you may need to add more liquid. You might be able to salvage it by putting it back on the mixer and adding 1/4 to 1/2 cup more liquid and mixing it again until it comes together.

      Reply
      • K Hanson says

        February 04, 2024 at 4:48 pm

        Followed the recipe with the exact ingredients, but cut in half. My pretzels turned out amazingly. These were awesome texture and flavor. My partner had an Annie’s last week and said the taste was nearly identical but the texture was a bit different. I call that a total win! They were absolutely ready to come out at 15 minutes at sea level. This is my 6th or so recipe from Kim. So happy to have found you. Your pizza is a staple in my house. Thank you!

      • Kim says

        February 07, 2024 at 12:32 pm

        So glad you liked them (and the pizza)!!!

  27. Maryellen says

    April 10, 2020 at 1:23 pm

    Can I freeze them? So excited!

    Reply
    • Kim says

      April 10, 2020 at 2:08 pm

      Yes, you can! Just wrap them up individually and store them in a ziptop freezer bag. Reheat them in a 350 degree F oven for about 5-6 minutes.

      Reply
      • Emily K. says

        April 27, 2020 at 5:50 pm

        I'll have to try these sometime!

  28. Coral Pimm says

    April 03, 2020 at 11:37 pm

    These were delicious! Although the dough was too dry to roll at all. I used Namaste Gf Flour Blend. My daughters and I just made pretzel bites instead - they were beyond tasty.

    Reply
    • Kim says

      April 04, 2020 at 8:01 am

      I'm so glad you liked the pretzels, Coral! Thanks for the comment!!

      In the future, if you want to be able to roll the dough, using my flour blend as recommended will allow just that. It won't be too dry at all. I understand right now it may be hard to get the different flours required to make my blend, but once we are beyond all of this and we're able to shop like normal, I promise if you can make my flour blend you'll be surprised at just how easy the dough is to roll out 😊

      Reply
  29. Laura Chelsen says

    April 02, 2020 at 10:15 am

    Thank you for this recipe. We make pretzels every Lent and these are the best gf pretzels we have ever made! We said a prayer of gratitude for you. You have blessed us! Hope you and your family are well.

    Reply
    • Kim says

      April 02, 2020 at 2:30 pm

      Aww, thank you so much!!! I'm so happy you and your family really like the pretzels 🙂

      We are hanging in there, and I hope you all are doing well also. Please stay safe and God bless you!!

      Reply
  30. Nicole Canipe says

    February 03, 2020 at 10:37 am

    We made these last night for the Super Bowl and they were delicious!!! The whole family approved and raved about them! Thank you for a wonderful gluten free & egg free recipe.

    Reply
    • Kim says

      February 04, 2020 at 7:22 am

      You are so welcome, Nicole!! I'm so glad your family loved them 🙂

      Reply
  31. Danielle says

    January 08, 2020 at 12:28 pm

    In a pinch could I boil these without the molasses? I am craving soft pretzels so bad but I am out of molasses. Thanks, can’t wait to try these!!

    Reply
    • Kim says

      January 08, 2020 at 1:09 pm

      Sure! It just adds a little more color to the pretzels and a little flavor, but I think they'll still be great without it 🙂

      Reply
  32. Kelley says

    November 08, 2019 at 8:30 pm

    I made this into pretzel rolls and they were so delicious!

    Reply
    • Kim says

      November 09, 2019 at 6:30 am

      Yay!! That's a clever thing to do. I need to try that!

      Reply
    • Tejal Kaji says

      October 19, 2020 at 3:42 pm

      Kelly, how did you make these into pretzel rolls? I've been looking for a recipe, and was thinking I could use this one...but just want to know what you did, temp, and how long you baked for, etc.

      Thanks!
      Tejal

      Reply
      • Mary-Lyn Vandolder says

        September 17, 2021 at 7:45 pm

        I'm wondering the same! I was just scrolling the comments to see if anyone had successfully made pretzel buns. I'd love any advice!

  33. Mars says

    June 05, 2019 at 5:16 pm

    Turned out great! Halved the recipe so we wouldn't eat too many in one sitting and dipped in nacho cheese sauce. Amazing!! Thank you for another successful gluten free recipe!

    Reply
    • Kim says

      June 05, 2019 at 7:33 pm

      You are so welcome!! I'm so glad you liked them as much as I did 🙂 I wish I had nacho cheese to dip them in when I made them, so I'll have to make them again soon just for that reason 😉

      Reply
  34. JR Kus says

    May 30, 2019 at 10:12 am

    YES ... THIS! I was just saying to my SO how much I missed the big soft pretzels! Now I know what I'm doing today = ) Do you think this recipe could be made up to the point of boiling the pretzels and then frozen to bake later? I'm afraid if I made a whole batch of them I'd eat them all ... not that that's a bad thing. Thank you for creating this recipe and thank you Kristen for asking about it!

    Reply
    • Kim says

      May 30, 2019 at 1:39 pm

      They are so, so good!! I'm actually not sure about the boiling and then freezing, but what you could do is make the dough to the point of refrigerating it and when you're ready, boil a little bit of water and maybe half or 1/3 the amount of molasses and baking soda and shape and boil just one pretzel and freeze it. Then you wouldn't have to waste the whole batch if it didn't turn out. Another option is shaping them all and freezing them. Then when you're ready to boil, thaw them on a baking sheet and boil and bake per the recipe. Let me know either way 🙂

      Reply
  35. Mary Ocamb says

    May 30, 2019 at 9:24 am

    Those look absolutely amazing!

    Reply
    • Kim says

      May 30, 2019 at 1:39 pm

      Thanks!!

      Reply
    • Renee G says

      April 17, 2021 at 9:45 pm

      Absolutely delicious. We used the pea protien to make your bread flour . Works wonderfully. Love your recipes ❤️ Thank you , Thank you , Thank you . You made my 15 year old newly gluten free happy 😊

      Reply
      • Kim says

        April 18, 2021 at 7:47 am

        Awe, that's awesome!!! It's my pleasure and I'm so glad y'all liked them 😍

      • Anna Weigel says

        January 29, 2023 at 9:00 pm

        Have you continued to to have success with the pea protein? Which one do you use? Besides gluten, I also have a dairy and soy allergy. I’ve been using this one that was recommended. https://www.amazon.com/gp/aw/d/B06X92NGVM?psc=1&ref=ppx_pop_mob_b_asin_title But sometimes the recipes come out super gummy. Has that happened to you before?

      • Anna Weigel says

        October 10, 2023 at 6:49 pm

        If you’re able to handle the goat whey protein, definitely do that! Once I switched out the pea protein for the naked goat whey, game changer!!!

    • Jeri Weston says

      February 10, 2022 at 12:46 pm

      I am trying this recipe for the first time. This is the first gluten free recipe I’ve done in about 15 years . I am excited to have it finished later today and will share results. I want to thank you Kim for all the hard work you go to in developing recipes and sharing them with us. You are great.

      Reply

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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