Gluten Free Cinnamon Sugar Soft Pretzels

These gluten free soft pretzels are so easy to make and can even be made dairy free! Coat them in cinnamon sugar or keep it simple with some butter and salt. You can’t go wrong with these simple gluten free pretzels.

Growing up, I always got a cinnamon sugar pretzel from Auntie Annes when I went to the mall. It was arguably the best part about going shopping.

I haven’t been able to eat them since my Celiac diagnosis, so I finally decided to make my own recipe. I was a little intimidated at first, but these gluten free soft pretzels are actually so easy to make.

They’re soft, fluffy with a slightly crisp crust and can be coated in cinnamon sugar or kept simple with butter and salt.

While I do love the Snyder’s gluten free pretzels, a homemade soft pretzel is just so much better. If you love this recipe, try my cinnamon sugar baked donuts or single serve cinnamon roll next!

Before we get started

• The yeast is an essential ingredient for these gluten free pretzels, so I do not advise making them without. In addition to the baking powder, the yeast will allow the pretzels to rise and give them that classic pretzel flavor!
• If you aren’t feeling the cinnamon sugar, you can just use butter and then course salt on top!
• I HIGHLY recommend weighing the flour if you’re able! You will get a much more accurate result as opposed to using measuring cups. Gluten free baking with yeast can be tricky, so this helps!

Key Ingredients

FLOUR. I used the Bob’s Red Mill 1:1 All Purpose Baking Flour which I highly recommend here. If you use a different blend, you may get different results. Just be sure to use a blend with xanthan gum!

YEAST. Instant yeast is key for both flavor and texture! Since we’re using instant yeast, there is no need to activate it, just add it in with the other dry ingredients.

SUGAR. You need light brown sugar for the dough which will add a subtle sweetness with a hint of molasses. The sugar is also what the dough will feed on to help the pretzels rise!

MILK. I used almond milk because that’s what I usually have on hand, but any kind of milk will work, either dairy or non-dairy.

EGG. You need one egg which will help bind all ingredients together and give these gluten free pretzels a nice fluffy texture.

BUTTER. Two tablespoons of melted butter will keep the pretzels moist and tender. You can use dairy or non-dairy.

COATING. I chose to coat mine in cinnamon sugar, but you can also keep them simple with some butter and salt!

How to make gluten free soft pretzels

To the bowl of a stand mixer, add the flour, baking powder, salt and yeast. I HIGHLY recommend weighing the flour if you can (465 grams) for the most accurate results.

Warm the milk in the microwave for about 60 seconds or until it is warm (but not hot) to touch.

Add the milk, butter, egg and sugar to the mixer and mix with the paddle attachment for about 4 minutes. Cover with a towel and set aside to rise for 90 minutes.

Toward the end of the 90 minutes, preheat the oven to 425 Fahrenheit. Combine the water, sugar and baking soda in a pot and bring to a boil.

While you wait for the water to boil, divide the dough into 6 even pieces. You can do more or less depending on how big you want your pretzels.

The dough shouldn’t be super sticky or wet, but lightly flour your work surface to prevent sticking. Avoid flouring too much as we don’t want to dry out the dough.

Shape each dough ball in a disc and use your hands to roll into a long rope. I made mine about 18 inches.

Form the rope into a U shape, then twist the top part across twice (see photos for reference), then fold over to press the ends on the bottom.

Use a slotted spatula to carefully place each pretzel into the boiling water for just 5 seconds each, then place on a baking sheet lined with parchment paper.

Once all pretzels have boiled, bake for 13-20 minutes or until the tops are lightly golden brown.

If you are using cinnamon sugar, I suggest baking for less time, but if you are using butter and salt, I suggest baking for more time so they are a bit crispy.

Remove from the oven and let cool for a few minutes.

Dip each pretzel into the melted butter, then coat in the cinnamon sugar. Alternatively, dip in the melted butter, then add coarse salt on top.

Why you need to boil before baking

Boiling the pretzels in a baking soda/sugar bath, like boiling bagels, is what will give them a chewy exterior.

You don’t boil them quite as long as you do bagels because we don’t want too crispy of an exterior. They wrinkle up a bit but will plump right back up when they bake.

I suggest using a slotted spatula and just holding the pretzel under water for 5 seconds, then lifting it right out onto your baking sheet.

How to store and freeze

If you don’t plan to serve all of these gluten free soft pretzels right after baking, only coat the ones you plan to serve, then freeze the rest for later.

They will keep in a container at room temperature for up to 3 days, but they are definitely best served fresh!

To freeze, just wrap them tightly in plastic wrap and freeze in a ziplock bag. I like to let them thaw at room temperature, then reheat in the oven just until warm through the center. Dip in butter, then coat in cinnamon sugar and enjoy!

Can I make them vegan or dairy free?

You can definitely make these dairy free! However, the egg is key for the best texture, so I do not recommend leaving that out.

Make them dairy free by using almond milk and vegan butter.

Do I need a stand mixer?

If you have a stand mixer, you’ll definitely want to use it, but these pretzels can be made without. You’ll want to whisk the dry ingredients together, then mix in the wet ingredients and use your hands to knead the dough.

A stand mixer helps ensure the ingredients are well integrated and kneaded properly, but your hands will work if you’re in a pinch!

Try these sweet treats next!

If you make this recipe, be sure to leave a comment below and let me know how it turns out! As always, be sure to follow me on instagram and subscribe to my newsletter for more recipes.