Jaw-dropping salty, buttery, and soft gluten-free pretzels! They're crispy on the outside yet fluffy and chewy on the inside. Best thing about them - you can make them at home! With just a few simple gluten-free pantry staples you can get ready for Oktoberfest in no time!

Gluten-free Soft Pretzels

Theses giant soft pretzels are next-level amazing. Think buttery crust sprinkled with coarse sea salt and a super soft doughy inside. Dip them in spicy brown mustard, your favorite cheese sauce, or just enjoyed alongside a glass of your favorite alcoholic beverage - honestly, you can't go wrong. They're made gluten-free and vegan so they're perfect for a crowd!

Homemade Pretzel Ingredients

So, enough chit-chat, here's what you really wanted; everything you need to whip up a batch of gluten-free soft pretzels right at home:

Gluten-free oat flour + Tapioca flour - the combination of gluten-free oat flour and tapioca flour is what gives these pretzels their pillow-y soft structure. Make sure to use gluten-free oat flour if needed
Warm almond milk + Apple cider vinegar - make sure the almond milk is warm. Mixing almond milk and apple cider vinegar is also known as 'vegan buttermilk' and ensures the pretzels rise when baked
Instant yeast - make sure to use instant yeast so you can get to these soft pretzels fast!
Maple syrup - to add hint of sweetness to the pretzels. You can also use honey if not vegan
Olive oil - olive oil makes sure the pretzels don't come out dry and crumbly
Baking powder - baking powder is used in the pretzel dough and reacts with the 'vegan buttermilk' to make the pretzels rise
Baking soda - this is used for the 'baking soda bath' once the pretzels are ready to go in the oven

Steps to make gluten-free soft pretzels at home

Preheat your oven to 425 F. In a bowl, add the warm almond milk and instant yeast and let it rest for 2 - 3 minutes. The yeast should fuzz up and develop and foamy layer on top - this is how you know it's active.
Add sea salt and maple syrup to the bowl and whisk. Then, slowly fold in the oat flour, tapioca flour, and baking powder. The dough may be a tad sticky at this point but once we knead it it's easier to handle.
Transfer the dough to a flat surface sprinkled with extra tapioca flour. Knead the dough for 3 -4 minutes until it's soft and pillow-like.
Next, spread the olive oil along the sides of a bowl and add the dough to the bowl. Let the dough rest for about 15 minutes.
After the dough has rested, transfer to a flat surface again and cut 8 - 10 slices of dough. Roll in between the palms of your hands and the flat surface to create a "snake". To form a pretzel shape, make a big U with the dough. Layer the right side of the U over the left so you have a V on top of an O. Next, grab the right-end and pull it to the bottom left side of the O beneath. Pull the left-end and pull it to the bottom of the right side of the O. You should now have a pretzel shape. Press the tails down slightly to secure the pretzel.
When ready to bake, heat ⅓ cup baking soda in a pot of water until it simmers. Gently lower each pretzel into the baking soda "bath" for about 30 seconds then place on a baking sheet to bake.
Sprinkle with sea salt and bake. These pretzels are best enjoyed fresh out of the oven.

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