Pretzels have always been a comfort food classic, but finding a gluten-free version that actually delivers on taste and texture? That’s a little harder. These gluten free pretzels were created in response to a recipe request—and they hit the mark.
While they don’t have the signature crusty snap of traditional wheat pretzels, what they offer is something all their own: a fluffy interior, a golden exterior, and just the right amount of salt to satisfy your savory cravings.
What sets these apart is the use of gluten-free and dairy-free ingredients that still manage to come together in a way that’s easy to handle. They hold their shape, have a satisfying bite, and are fun to make—even if you’re new to baking with non-traditional flours.
A Few Things to Know Before You Bake
This isn’t a typical pretzel dough, so the shaping technique is a little different. Gluten gives regular pretzels their stretch and elasticity, but in this recipe, you’ll need to roll and shape more carefully. Thankfully, the dough is very forgiving once you understand how it behaves.
Begin by rolling each portion of dough between two pieces of parchment paper, using only up-and-down motions. Avoid rolling in multiple directions, as that can cause the dough to tear. Once you’ve created a strip, roll it into a log and form your pretzel shape by crossing and pressing the ends. You don’t need to be exact—each one will have its own rustic charm.
Serving Ideas for Gluten Free Pretzels
These pretzels are great on their own, but you can easily elevate them with a few simple accompaniments. Serve them as an appetizer, a snack, or alongside a light meal for extra texture and flavor.
- Warm mustard or grainy Dijon for dipping
- A small bowl of guacamole or hummus
- A dairy-free cheese sauce or spinach dip
- Sliced veggies and olives on the side
- A bowl of hot soup, like tomato basil soup or carrot and ginger soup
- Lather with dairy-free almond “cream cheese”
How to Store and Enjoy Later
Pretzels taste best the day they’re baked, but you can still enjoy leftovers if stored properly. Keep them in an airtight container at room temperature for up to two days. If you’d like to extend their shelf life, refrigeration is a good option for up to four days.
You can also freeze them. Wrap each one tightly and place in a freezer-safe bag. When you’re ready to eat, allow the pretzel to thaw at room temperature, then warm it in the oven at 300°F for about 5–7 minutes to revive the texture. This gives you that slightly crispy outside again, while keeping the inside soft.
A Homemade Snack with a Twist
Whether you’re gluten free, dairy free, or just in the mood for something different, these gluten free pretzels are a fun recipe to try. They’re a great example of how you don’t need traditional ingredients to create something comforting, nostalgic, and truly satisfying.
Gluten Free Pretzels
Ingredients
Dry Ingredients:
- 1/2 cup coconut flour
- 1 cup almond flour
- 3 tablespoons psyllium husk powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons onion powder
Wet Ingredients:
- 3 tablespoons butter-flavored coconut oil
- 3 eggs
- 3/4 cup unsweetened almond milk
Egg Wash:
- 1 egg
- 1 teaspoon water
- 2 –3 tablespoons coarse salt
Instructions
- Preheat the oven to 350°F.
- In a small pot, heat the almond milk and coconut oil until boiling. Reduce to the lowest heat to keep warm.
- In a large mixing bowl, whisk together all dry ingredients.
- Add the eggs and stir with a silicone spatula. The dough will appear grainy with visible egg yolk spots—this is normal.
- Slowly pour in the warm milk and oil mixture, about 1/4 cup at a time, stirring and letting it absorb between additions.
- Once combined, a dough ball will form. Divide it into 8 equal portions and cover with a plastic bag to prevent drying.
- Working with one piece at a time, place it between two sheets of parchment paper. Roll it only up and down into a long strip, about 10–12 inches.
- Rotate the paper so the strip is horizontal, then roll the dough toward you to form a log.
- Twist the ends of the log and attach them to form a pretzel shape.
- Place on a parchment-lined baking tray and repeat with remaining dough.
- Brush with egg wash and generously sprinkle with coarse salt.
- Bake for 30 minutes until golden brown outside and fluffy inside.