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Soft Gluten Free Pretzels

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Last Updated on December 4, 2020

The perfect Gluten Free Pretzels that are soft, just like the ones at the ballpark! Grain-free, it’s made with Tapioca flour and coconut flour and is yeast-free.

soft gluten free pretzels on a baking sheet sprinkled with salt

I was trying to come up with an English muffin when I created this recipe. Luckily, when I tasted the cooked dough for the first time, I immediately thought of the soft pretzels that you get from the ball park.

For the best results with this recipe bake them, enjoy one or two, and then let them sit out on your counter top over night.

They develop that dryish, stale taste of store-bought pretzels. Well, at least, that is how I like them.

I made these with butter but you can use olive oil or coconut oil as a replacement. However, I’m primal and the butter gives them that same buttery taste of traditional soft pretzels.

Try these Soft Gluten Free Pretzels with mustard and you will be blown away!

soft gluten free pretzels on a baking sheet with salt sprinkled on top.

What you’ll need for this Gluten Free Pretzels recipe

  • Water
  • Coconut oil
  • Sea salt
  • Apple cider vinegar
  • Tapioca flour
  • Baking soda
  • Baking powder
  • Coconut flour
  • Egg

How to make Gluten Free Pretzels

In a small pan melt over medium heat, add the water, butter, salt, and vinegar and bring to a boil.

Remove the pan from the heat and place on your counter top.

Add in the tapioca flour and stir for 2 minutes until you get a wet paste.

Add in the baking soda and powder and stir while the mixture foams – roughly 3 seconds.

Next add in the coconut flour and egg and mix well until you get a dough.

Place the dough on a piece of parchment paper and knead for 30 seconds to 1 minute. If you are having issues getting it to combine, you can try putting it into a food processor or Blendtec/Vitamix to get it to form a dough.

Pinch of a 1″ – 2″ piece of dough and roll into a 1/2″ round by 6″ – 7″ log.

Twist into a pretzel shape and place on a piece of parchment on a baking sheet and brush with butter.

Sprinkle coarse salt on the surface and bake at 350 degrees for 25 – 30 minutes.

 Notes and Variations:

Update: I created a video tutorial to help with this recipe.

I have had numerous people try this recipe and it has been hit or miss.  Some people can make this recipe as is and it comes out perfectly.  

Some need to add more tapioca flour to get it work.  Some need to use a food processor or a kitchen stand mixer to get the dough to come out.

There are a lot of factors that go into baking

1) your oven

2) your altitude and humidity  and possibly even the flour you are using.

I only use Bob’s Red Mill Tapioca Flour  in all of my baking.    I would consider this recipe to be an advanced cooking level recipe and you will have to watch the video to make sure your dough looks similar to what I have shown.

Another tip: Read through the comments to see what others have done!

half-eaten gluten free pretzel on a plate

If you like this Soft Gluten Free Pretzels recipe, you’ll love:

Paleo Cinnamon Rolls

Paleo Pretzel Dogs

Paleo Pizza Crust

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

paleo gluten free soft pretzel
Yield: 6

Soft Gluten Free Pretzels

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

These Soft Gluten free Pretzels are chewy just like the ones you get at the ballpark

Instructions

  1. First, please the video in the post before you start this recipe. 
  2. In a small pan melt over medium heat, add the water, coconut oil, salt, and vinegar and bring to a boil.
  3. Remove the pan from the heat and place on your counter top.
  4. Add in the tapioca flour[ and stir for 2 minutes until you get a wet paste.
  5. Add in the baking soda and powder and stir while the mixture foams - roughly 3 seconds.
  6. Next add in the coconut flour[ and egg and mix well until you get a dough.
  7. Place the dough on a piece of parchment paper and knead for 30 seconds to 1 minute. If you are having issues getting it to combine, you can try putting it into a food processor or Blendtec/Vitamix to get it to form a dough.
  8. Pinch of a 1" - 2" piece of dough and roll into a 1/2" round by 6" - 7" log.
  9. Twist into a pretzel shape and place on a piece of parchment on a baking sheet and brush with melted ghee.
  10. Sprinkle coarse salt on the surface and bake at 350 degrees for 25 - 30 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 350Total Fat: 27gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 1404mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Ashley

Sunday 30th of May 2021

These turned out wonderful! I did want to point out the the recipe calls for coconut oil but the video says to use butter. I originally tried coconut oil (I am dairy free) but the oil and water separated when adding the tapioca flour. I pitched that and started over. I used earth balance dairy soy free butter and out the dough in the food processor. I also gave the pretzels a soda bath before sprinkling the salt and saved brushing on melted earth balance butter for after they came out of the oven. I will be making these again!!!

Claire R.

Wednesday 20th of January 2021

Thanks for the recipe! Can’t wait to try it tonight. Is it okay to substitute the coconut flour with oat flour? I don’t have coconut flour on hand. Thanks!

Kelly Bejelly

Tuesday 26th of January 2021

You can try, I'm not sure if it will work Claire.

Steven

Thursday 15th of November 2018

They are delicious. This novice just successfully made his first batch of soft pretzels from your recipe...with one substitution...a flax egg for the egg. Tastes great. I had none of the problems mentioned in some of the posts...I did as you suggested and watched the video first...very helpful.

Kelly Bejelly

Tuesday 27th of November 2018

So glad it worked for you Steven!

Maureen

Tuesday 15th of May 2018

I just made these tonight and enjoyed them a lot, but I had a totally opposite situation than all the people with dry, crumbly dough.

I live at 5000 ft and it is raining so I suspect that could be part of the reason why. I did the first step of adding the water, butter, salt and vinegar to a pot and brought it to a boil and took it immediately off the heat.

Then instead of pouring the tapioca starch into the pot, I put it in a plastic bowl and then added the wet ingredients from the pot to it (less heat that way), and I mixed it up. BUT it was the consistency of crepe batter. So I kept adding tapioca starch until I got to 1 cup total and figured I better stop.

Then I added the baking powder and soda and mixed it. When I added the coconut flour it totally soaked up all the liquid and formed a pretty nice dough, not wet at all. and I actually needed the egg to get it more moist. But after kneading the dough for a short while it was perfect! No problems with crumbling while I rolled out the pretzels. My pan was only big enough to fit 9 so I put the leftover ball of dough in a plastic bag until the other ones came out of the toaster oven. When I tried to roll the next batch out 30 minutes later I found the dough was breaking apart, so I think maybe if you don't work quickly enough the dough starts to get dry? I don't know. I put the dough ball in the fridge and I'm going to try making pigs in blankets tomorrow.

I thought they tasted pretty great! No bitterness like tapioca recipes can sometimes have. And next time I will try adding the coconut flour sooner and skip adding more tapioca and see what happens.

Thanks for this great recipe!

Kelly Bejelly

Tuesday 27th of November 2018

Thanks for sharing Maureen!

Carissa

Thursday 22nd of March 2018

I have tried these twice, and cannot get past the first part because the water and coconut oil mixture makes a gel-like paste, with water still in the pot. Am I doing something wrong?

Kelly Bejelly

Monday 16th of April 2018

You want to try to mix when the mixture is warm - almost hot - but not too hot or you will cook the egg.

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