The dough is a cup of active gluten-free sourdough discard mixed with a certified gluten-free bread flour blend that already contains xanthan gum, plus a little instant yeast for a reliable 45-minute rise.
Like any pretzel, the bites take a short dip in boiling water with baking soda before an egg wash, a score and coarse salt. That bath is what turns the crust deep mahogany in the oven.
How to Make It
Soft dough mixed, risen 45 minutes
Mix the discard, gluten-free flour, yeast, brown sugar, salt and enough warm water to make a soft, workable dough. Cover and let it rise 45 minutes.
Oven to 425°F, ropes cut into bites
Heat the oven to 425°F. Roll the dough into ropes and cut them into bite-size pieces.
Baking soda bath, 20 to 30 seconds per batch
Bring 6 cups of water to a gentle boil, add the baking soda carefully, and boil the bites in batches for 20 to 30 seconds. Drain well.
Egg wash, scored, salted, baked mahogany
Brush with the egg, score the tops and sprinkle with pretzel salt. Bake 12 to 15 minutes, until deep mahogany and set inside.
Rise, Bath, Bake
Rise45 minutes
Discard, gluten-free flour blend, yeast, brown sugar, salt and warm water mixed into a soft dough, covered.
ShapeOven to 425°F
Dough rolled into ropes and cut into bite-size pieces while the oven heats.
Bath20 to 30 seconds per batch
Baking soda added carefully to gently boiling water; bites boiled in batches, then drained well.
Bake12 to 15 minutes, until deep mahogany and set inside
Egg wash, a score across each top and coarse pretzel salt.
Ingredient Notes
- Active gluten-free sourdough discard
- One cup, from a certified gluten-free starter. A wheat starter would make these not gluten-free.
- Certified gluten-free bread flour blend with xanthan gum
- A cup and a half. The certification and the built-in xanthan gum both matter here.
- Baking soda
- A third of a cup in 6 cups of water for the bath. It foams when it hits hot water.
Frequently Asked Questions
Can I use my regular sourdough discard?
Only if the starter is gluten-free. These are gluten-free only with a certified gluten-free starter or discard and flour blend.
Why add the baking soda carefully?
It foams up when it meets hot water. Add it slowly, away from your face, to a pot with plenty of room.
Is there a dipping sauce?
No. They are served plain with pretzel salt.
Why This Recipe Works
- Xanthan gum in the flour blend gives the gluten-free dough enough stretch to roll into ropes.
- Instant yeast alongside the discard makes the rise predictable in 45 minutes.
- The alkaline baking soda bath is what gives pretzels their dark, glossy, chewy crust.
- An egg wash helps the salt stick and deepens the shine.
Success Tips
- Add the warm water gradually; gluten-free dough goes from workable to sticky quickly.
- Use a pot big enough that the bath has plenty of room to foam.
- Drain the boiled bites on a rack so the bottoms do not stay wet.
Serving Ideas
Pile the bites warm into a bowl with the coarse salt and scored seams showing.
