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Gluten Free Pretzel Bites

Gluten Free Pretzel Bites
Perfectly chewy and soft, these pretzel bites are sure to be a hit at your next gathering. No one will ever know they are gluten free.
Yield 50 pretzel bites



  • 2 cups water, 110-115°F (reserve 1/2 cup)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 1 tablespoon granulated sugar
  • 4 tablespoons melted butter (reserve 2 tablespoons)
  • 3/4 teaspoon table salt
  • 3 cups all-purpose gluten free flour
  • 1/4 cup baking soda (for water bath)
  • 1 large egg (beaten, for egg wash)
  • Coarse salt


  • In a large mixing bowl whisk together 1 1/2 cup water, yeast and sugar. Let sit for 5 minutes.
  • Add in 2 tablespoons (warm – not hot) melted butter and salt. Whisk until combine. Add in 1 cup of flour at a time, stir until fully combined.
  • Pour crumbly dough onto a parchment lined counter. Add one tablespoon at a time of the reserved 1/2 cup of water and work dough into a disc shape. Let dough sit for a few minutes and get a clean piece of parchment paper out.
  • Cut dough into 6 sections. Remove one section, place on clean parchment paper and fold half of the parchment paper over the dough. Cover remaining dough with damp paper towel.
  • Patiently working with the one section of dough, firmly pat and press dough between the parchment to form a 15-20 inch rope. If the dough is too dry add a bit of water with your finger tips to smooth it out. Cut rope of dough into 1 1/2-inch bites and place on baking sheet lined with parchment paper or silicon mat. Cover bites with damp paper towel. Repeat with the 5 remaining sections of dough.
  • Preheat oven to 425°F.
  • Heat a large pot of water and pour the baking soda in. Bring to a rapid boil. Add about 8-10 bites to the water and boil for 20 seconds. Using slotted spoon remove the bites and place on baking sheet. Brush the beaten egg on each bite on all sides. Repeat with remaining bites.
  • Bake in oven for 6 minutes. Remove from oven, rotate pan and flip over each bite. Bake for an additional 6-10 minutes. Start checking after 6 minutes and watch closely. Remove from oven and brush with remaining 2 tablespoons melted butter. Sprinkle with coarse salt.
  • Serve with mustard dip or melted cheese sauce.


Recipe by Jenna Edmiston.

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Review & Comments

Karen | Reply

Can you store the leftover pretzel bites to eat another day?

Red Star Yeast | Reply

Hi Karen – Store the bites in a sealed container or zipper bag for up to 2 days at room temperature. If you need to store them longer, store in a plastic zipper bag – squeezing out the air – in the freezer for up to 3 months; thaw in refrigerator overnight.
Happy baking!

Snow | Reply

5 stars
This is the best recipe for GF pretzels I have found, and easily made vegan, too! They turn out great every time. Thanks Red Star!

Elaine | Reply

Can’t wait to try this!

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