These gluten free soft pretzel bites are AMAZING and so easy to make! Serve them on game day and you’ll be the MVP for sure.
Talk about addictive! Little pillows of soft, buttery pretzel bites. You seriously won’t be able to stop at just one. Whether you’re serving them for game day or just for fun, they’re the ultimate in salty snacks.
How to Make Gluten Free Soft Pretzel Bites
If you’ve been following along with us since day one, you may have already discovered my recipe for gluten free mall style soft pretzels. They’re soft and buttery and a great snack.
These pretzel bites use that very same recipe, but are made bite size by cutting the dough into small pieces. No need for eating a whole pretzel for those of you who just want to nibble.
Pretzel bites begin with a stiffer dough than normal because they need to hold up to the boiling that is essential in making any kind of soft pretzel. Although this dough is stiffer than my average gluten free dough, you’ll be rewarded with nice and soft interiors in these pretzel bites.
This is such a simple dough, it comes together in no time. The dry ingredients are whisked together before adding water and a small amount of melted butter. After the usual kneading in the bowl, the dough is left in a warm, draft-free area to bulk ferment (rise).
Here’s where it differs from most of my other recipes: there is no need to refrigerate it! Yep, you can make these pretzels the very same day you make the dough!! The dough is stiff enough that it doesn’t require a transformation in the refrigerator for shaping. However, you can store it in the fridge for several days until you’re ready to make the pretzels!
Boiling and Baking the Pretzel Bites
Boiling pretzels in a baking soda solution gelatinizes the starch on the surface of the pretzels. What that does is helps the crust brown quickly so the pretzels will still be nice and soft on the inside. It also gives the pretzels their characteristic texture and chew. It’s an important step that shouldn’t be skipped.
In a large (preferably wide) pot, such as a Dutch oven, begin boiling water. Once the water reaches a boil, add the baking soda. It will bubble violently when you do this, but will quickly subside. Using a spider or heat-resistant slotted spoon, lower a handful at a time of pretzel bites into the hot alkali water and boil for roughly 30 seconds.
Remove them from the water and place them on a baking sheet lined with parchment paper. Brush with an egg wash and immediately sprinkle them with salt. Bake them in a hot oven (450 degrees F) for 10 minutes.
What to Serve with Gluten Free Pretzel Bites
There are several options for what to dip these gluten free pretzel bites in. I love a great mustard sauce (like this one) but you can also dip them in a wonderful gluten free BEER cheese sauce (coming tomorrow). Or just good ‘ole yellow mustard!
Variations in Pretzel Toppings
Want a different taste to your pretzel bites? Here’s some suggestions:
- Cinnamon sugar–mix about 1/2 cup of granulated sugar with 1/2 tsp cinnamon. Dip pretzel bites in melted butter and roll in the mixture. Serve with a cream cheese frosting (like the one used in my gf cinnamon rolls here).
- Everything bagel seasoning–sprinkle egg washed pretzels with everything bagel seasoning. For a homemade version, check out this recipe.
- Cheese–after egg washing, sprinkle them with grated parmesan, asiago, or cheddar cheese before baking.
You’ll be ready for game day, or any day, with these buttery gluten free soft pretzel bites!
Gluten Free Soft Pretzel Bites
- 3 cups (420 g) Kim's gluten free bread flour blend
- 1½ tsp xanthan gum (in addition to what's already in the blend) (or use 1 tbsp psyllium husk powder)
- 2 tbsp packed brown sugar
- 1 tsp kosher salt
- 2½ tsp instant (fast-acting) yeast
- 1¼ cups (300 ml) water
- 2 tbsp butter, melted
- 2 tbsp baking soda
- 1 tbsp molasses, if desired
- 8 cups (1.89 l) boiling water
Finishing Pretzel Bites
- 1 large egg, beaten with 1 tbsp water and a pinch of salt
- kosher salt for sprinkling
- In the bowl of a stand mixer, whisk together bread flour blend, xanthan gum, kosher salt, and yeast. Add the water and melted butter and knead using the dough hook for 5 minutes at medium speed.
- Cover the dough and allow it to rise in a warm, draft-free area until puffed and risen to less than double in size, 1-2 hours.
- Preheat oven to 450° F. In a large, wide pot (a Dutch oven is great for this), put water on to boil so it will be ready when the pretzels are ready.
- Knead dough on a lightly floured surface until smooth. Cut into fourths with a bench scraper or sharp knife. Roll each into long ropes and cut into bite sized pieces, about one inch in length. Set on baking sheet covered in parchment paper or a silicone baking mat.
- When water is boiling, add molasses (if using) and baking soda. Dip pretzels in boiling water for 20 seconds using a spider or slotted spoon. Remove from water back onto parchment-lined baking sheet. Brush with egg wash and sprinkle with salt.
- Bake at 450° F for 15-20 minutes, or until golden brown and puffed. Serve warm or at room temperature.