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Gluten Free Sourdough Soft Pretzels

Gluten free sourdough soft pretzels made from scratch are so worth it! Yes, worth all the steps and all the dip to go with it!

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If you have a gluten free sourdough starter at home or a regular sourdough starter you maybe looking for recipes to use your discard in! Or you might of just thought these looked good! Either way I’m glad you’re here!

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First off, for this gluten free sourdough soft pretzel recipe you must have a gluten free sourdough starter. If you don’t have one and want to start here is how you can do that!

Here is my gluten free sourdough starter bubbly and ready to go!

Making The Pretzels

To begin, you will need 1 1/2 cups of gluten free sourdough starter discard. When I discard my starter I only have a 1/2 cup. What I do is take that 1/2 cup and feed it how I do with my starter I am going to keep. For me it is a 1/4 cup gluten free flour blend 1 to 1, 1/4 cup rice flour, and 1/2 cup water.

After you feed your discard you will then have 1 1/2 cups starter! To get the starter in it’s full lively ness I let it sit for 1-3 hours after I have fed it.

As you can see this pretzel recipe has a lot of steps, but it’s all very easy steps and if you’re at home all day or half the day it’s easy to work into your time at home!

Once your starter is ready to go blend it with warm milk of choice, softened butter, and sugar. Mix that well and then add in the gluten free flour.

I used my stand mixer with a dough hook. You can use whatever you have available. Last time I made these I didn’t want to fuss with getting my stand mixer out so I used a bowl and wooden spoon and it worked great!

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Once that is all mixed well, cover and let it sit for two hours!

Gluten free sourdough soft pretzel dough!

I love the smoothness of this gluten free sourdough pretzel dough! It reminds me of good old gluten bread! Although I haven’t made anything with gluten flour in years!

After the dough has set for two hours cut it into 12 equal pieces. On a lightly floured surface roll each piece of dough into about a 12 inch rope. Fold into any pretzel shape you like.

Then place on a parchment lined baking sheet and place in freezer for 20-30 minutes!

Meanwhile, boil 12 cups of water, divided or all in one pot, with a tablespoon of baking soda. Remove pretzels from freezer and place in boiling water. Boil for 30 seconds.

Put the pretzels back on the baking sheet and brush with egg wash. Sprinkle with salt. I use my favorite pink Himalayan salt!

Bake in a 450 degree oven for 15 minutes or until golden brown! My family likes them on the softer side!