Description

This gluten-free homemade pretzel recipe features a chewy, golden crust and an elastic, tender interior, achieved through careful kneading, a baking soda bath, and oven baking. Served with a creamy, tangy honey mustard dip made from yellow mustard, mayonnaise, apple cider vinegar, and monkfruit syrup, this recipe is perfect for a delicious snack or appetizer.

Ingredients

For the Pretzels

2 ½ cups gluten-free measure-for-measure flour (Bob’s Red Mill 1:1 blend with xanthan gum, spooned and leveled)
1 packet (2 ¼ teaspoons) instant yeast (SAF Red Label)
1 cup warm water (between 105–115°F, checked with a probe thermometer)
2 tablespoons brown sugar substitute (Swerve Brown)
1 teaspoon table salt (iodized)
2 tablespoons baking soda (Bob’s Red Mill)
1 large egg (for egg wash)
1 tablespoon water (for egg wash)

For the Honey Mustard Dip

⅓ cup yellow mustard (French’s Classic)
2 tablespoons monkfruit syrup (Lakanto Golden)
1 tablespoon apple cider vinegar (Bragg)
¼ cup mayonnaise (Hellmann’s)

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Instructions

Knead the Dough: Gently knead the gluten-free dough on a lightly floured surface for approximately 8 minutes until it feels elastic and slightly tacky. This kneading helps the flour retain gas for better rising.
First Rise: Place the dough ball in an oiled bowl, cover it with plastic wrap, and put it in a warm area. Allow it to rest for about 1 hour or until it doubles in size, showing air bubbles under the surface indicating yeast activity.
Shape Pretzels: Divide the risen dough into equal pieces and roll each into long ropes. Form the ropes into classic pretzel shapes, keeping a consistent diameter for even baking.
Baking Soda Bath: Prepare simmering water mixed with baking soda. Dip each pretzel in the bath for about 30 seconds to develop the chewy crust, then remove and let drain.
Apply Egg Wash: Beat the egg with water for the egg wash. Brush each pretzel with this mixture and sprinkle salt on top to promote even browning and adhesion of toppings.
Bake: Preheat the oven to 425°F. Place pretzels on a lightly dusted baking tray spaced apart. Bake for 12–15 minutes, rotating halfway, until deep golden with a firm, springy crust.
Make Honey Mustard Dip: In a medium bowl, whisk together yellow mustard, mayonnaise, apple cider vinegar, and monkfruit syrup until smooth. Chill briefly to meld flavors.

Notes

Ensure the water for the dough is between 105–115°F to properly activate the yeast without killing it.
Use a gluten-free measure-for-measure flour blend with xanthan gum for best texture and elasticity.
The baking soda bath is essential for developing the pretzel’s characteristic chewy crust and deep color.
Brush promptly with egg wash before baking to achieve a glossy, golden finish.
The honey mustard dip can be adjusted in sweetness and tanginess by modifying the monkfruit syrup and vinegar quantities.
Store leftover pretzels in an airtight container at room temperature for up to 2 days or freeze for longer storage.