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These Gluten-Free Sourdough Soft Pretzel Bites combine chewy texture with tangy sourdough flavor. Perfect for game days, lunchboxes, or salty snack cravings!
Ever since going gluten-free, I’ve missed mall pretzels. After hundreds of test batches using my sourdough discard stash, these gluten-free sourdough soft pretzel bites became our family’s favorite project. Now even my wheat-eating husband steals them fresh from the oven!
What to Expect
- Time: 1 hour 15 minutes (includes resting)
- Difficulty: Medium (requires shaping technique)
Before You Begin
- Use a GF flour blend with xanthan gum (like Bob’s Red Mill blue bag)
- Bring all refrigerated ingredients to room temperature
- Prepare dipping sauces ahead
Ingredients You’ll Need
| Amount | Ingredient |
|---|---|
| 368 g (2 cups + heaping ¾ cup) | high quality gluten-free all purpose flour with xanthan gum |
| 2 tbsp (28g) | light brown sugar |
| ½ tbsp (5g) | instant rapid rise yeast |
| 1 tsp (4g) | baking powder |
| 1 tsp (8g) | sea salt |
| ½ cup (134g) | gluten-free sourdough discard |
| 172 g (¾ cup) | warm water (115-120°F) |
| 2 tbsp | softened butter |
| 1 large | egg (room temperature) |
| — | coarse sea salt for topping |
| — | melted butter for topping |
| 9 cups | water (for bath) |
| ⅓ cup | baking soda |
| 2 tbsp | granulated sugar |
Step-by-Step Guide
- Mix dry ingredients in a stand mixer bowl: GF flour, brown sugar, yeast, baking powder, and salt.
- Add sourdough discard, warm water, butter, and egg. Mix 5 minutes on medium-high until dough forms.
- Transfer dough to oiled bowl, cover, and let rise 30-35 minutes until nearly doubled. Chill 10 minutes in fridge.
- Divide into 8 pieces (90g each). Roll each into ropes, cut into 1-inch bites.
- Boil 9 cups water with baking soda and sugar. Boil pretzel bites 10 seconds (they’ll float). Drain on rack.
- Arrange bites on parchment-lined baking sheet. Sprinkle with coarse salt.
- Bake at 425°F for 8-10 minutes until golden. Cool 5 minutes before serving.
- Optional: Brush with melted butter or toss in cinnamon-sugar mixture.
Pointers for Perfection & How to Store
Pro Tip: For ultra-chewy pretzels, chill dough while water bath boils – colder dough holds shape better during baking!
Store cooled gluten-free sourdough soft pretzel bites in airtight containers up to 3 days. Reheat at 350°F for 10-12 minutes. Serve with Blueberry Cream Cheese Loaf for sweet contrast.
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Gluten-Free Sourdough Soft Pretzel Bites
- Total Time: 105
- Yield: 40 bites 1x
- Diet: Gluten Free
Description
These Gluten Free Sourdough Soft Pretzel Bites are the ultimate savory snack. Using gluten-free sourdough discard adds a wonderful depth of flavor, while a quick baking soda bath ensures that classic deep brown, chewy crust. Soft on the inside and golden on the outside, they taste just like the soft pretzels from the mall—but completely gluten-free.
Ingredients
— The Dough —
1 cup warm water (105-110°F)
2 1/4 teaspoons (1 packet) instant yeast
1 tablespoon granulated sugar (or honey)
1 cup (240g) gluten free sourdough discard (unfed, room temperature)
3 cups (400g) gluten free bread flour (Caputo Fioreglut or Mulino Caputo is highly recommended for best texture)
1 1/2 teaspoons salt
2 tablespoons olive oil (plus more for greasing bowl)
— The Soda Bath —
8 cups water
1/2 cup baking soda
— The Topping —
4 tablespoons unsalted butter, melted
Coarse sea salt or pretzel salt
Instructions
1. Bloom Yeast: In the bowl of a stand mixer, combine the warm water, instant yeast, and sugar. Whisk gently and let sit for 5–10 minutes until foamy.
2. Mix Dough: Add the sourdough discard, gluten free flour, 1 1/2 teaspoons salt, and olive oil to the yeast mixture. Using the dough hook attachment, mix on low speed until combined.
3. Knead: Increase speed to medium and knead for 3–5 minutes. The dough should be smooth and pull away from the sides of the bowl. (If using a rice-based flour blend, it may remain stickier).
4. Rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm spot for 60–90 minutes, or until doubled in size.
5. Preheat & Prep Bath: Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease the paper. Bring the 8 cups of water to a boil in a large pot. Carefully stir in the baking soda (it will bubble up vigorously). Reduce heat to a simmer.
6. Shape: Turn the dough out onto a silicone mat or lightly floured surface. Divide into 4 equal sections. Roll each section into a long rope (about 1 inch thick). Cut the ropes into 1.5-inch nuggets.
7. Boil: Working in batches, drop about 8–10 pretzel bites into the simmering soda water. Boil for 30–60 seconds. Remove with a slotted spoon/spider strainer and place onto the prepared baking sheets, ensuring they don’t touch.
8. Bake: Bake for 12–15 minutes, or until the pretzels are a deep golden brown.
9. Top: Remove from the oven. Immediately brush the hot pretzel bites with melted butter and sprinkle generously with coarse salt.
10. Serve: Best served warm with cheese sauce or spicy mustard.
Notes
Flour Choice: The recipe highly recommends Caputo Fioreglut (Gluten Free Wheat Starch) for the most authentic, chewy pretzel texture. If you have a wheat allergy, use a high-quality all-purpose blend like King Arthur Measure for Measure, but the texture may be slightly different.
Sourdough Discard: Ensure your discard is at room temperature. If using cold discard, the rise time will take longer.
Baking Soda Bath: Do not skip this step! The alkaline bath gelatinizes the outside of the dough, creating the signature pretzel crust and flavor.
Storage: These are best eaten fresh. Leftovers can be stored in an airtight container for 2 days and reheated in the toaster oven.
- Prep Time: 30
- Cook Time: 15
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 bites
- Calories: 210
- Sugar: 2
- Sodium: 680
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
- Cholesterol: 15
Your Burning Questions Answered!
Q: Can I make gluten-free sourdough soft pretzels bites dairy-free?
A: Yes! Swap butter for vegan butter or coconut oil.
Q: How long does dough need to rest?
A: Proof until nearly doubled – about 30-35 minutes at 75°F.
Q: Can I freeze pretzel bites?
A: Freeze before baking. Boil directly from frozen, baking 12-15 minutes.
Dig In & Enjoy!
You’ve just mastered the art of gluten-free sourdough soft pretzels bites – chewy outside, soft inside, with perfect sourdough tang. For more delicious ideas, follow me on Pinterest.