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!
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!
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!
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!
Once that is all mixed well, cover and let it sit for two hours!
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!
If you enjoy this recipe follow my Sourdough bread on Pinterest!
Mustard Dip
1/3 cup mayonnaise or veganaise
3 tablespoons mustard, whole grain is my favorite
1 tablespoon honey
1/4 teaspoon black pepper
Sweet Dip
2 tablespoons softened butter or vegan butter
1 cup powdered sugar
2 tablespoons milk of choice
1/2 teaspoon of vanilla extract
Gluten Free Sourdough Soft Pretzels
Ingredients
- 1 cup warm vegan milk
- 2 tbsp softened butter earth balance
- 1 tbsp sugar
- 1 1/2 cups gluten free sourdough starter or discard
- 4 cups gluten free flour
- 1 egg for egg wash or vegan option use vegan milk
- 1 tbsp baking soda
Instructions
- In a large mixing bowl put gluten free sourdough starter, sugar, warm milk, and softened butter. Mix well. Add gluten free flour. Blend well. Cover and let sit for 2 hours.
- Divided dough in equal 12 pieces. On a lightly floured surface roll each piece of dough into about a 12 inch long rope. Fold into the pretzel shape of your choice. Place on a lined baking sheet and put in the freezer for 20-30 minutes.
- Meanwhile, boil 12 cups of water, divided into two pans or one, and 1 tablespoon baking powder.
- Preheat oven to 450°
- Boil pretzels for 30 seconds. Place on a lined baking sheet and brush with egg wash or vegan milk. Sprinkle with salt and bake for 15 miuntes or until golden brown.
Thank you so much for stopping by! Please leave me a comment and let me know if you have made these or plan too!
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