I’m home and writing this from my temporary bed on the couch in the basement. We are doing some painting that is taking longer than expected (doesn’t it always!?) and the fumes are so bad upstairs that my whole family is having a nice little slumber party down here. This should be interesting. Pia talks in her sleep and Coco grinds her teeth like a wild animal and then Pete and Wilbur snore- so things are looking good for me, right? Like maybe I am going to be taking a sleeping pill with my ear plugs? And white noise. Most definitely white noise….
Despite hanging out in the basement, I am totally happy to be home. I am traveling next week too, so I have to spend every waking moment with my kids while I can. Isn’t it funny how sometimes you can’t wait to get away and then when you are away, you can’t wait to get home to them. The plight of a mother… So speaking of my kids- this is something that they really like. And since it is Superbowl week, it felt like the right time to share these vegan gluten free soft pretzels. 
I love soft pretzels, and have made them with traditional ingredients on many occasions. My children love them too- and I have worked hard to try and come up with something that was comparable and that they could enjoy. These still have that chewy dense texture and the crust that comes from boiling them- delicious!
Full disclosure- eat these hot from the oven. They will be stale by the next day, and they are truly at their best when really fresh- and if you are me, than they will be slathered in spicy honey mustard! So good.
I have made these twice- once just as a fun afterschool snack and another time we sliced them lengthwise and used them for turkey sandwiches- which was awesome. However you eat them- Enjoy!
- 1 tablespoon sugar
- 1 packet instant rise yeast
- ¾ cup hot water (105-110 degrees)
- 1⅔ cup all purpose gluten free flour
- ⅓ cup instant potato buds
- 1 teaspoon xanthum gum
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 3 tablespoons olive oil
- 6 cups of water
- 2 tablespoons of baking soda
- 1 tablespoon olive oil
- kosher salt
- Preheat the oven to 450 degrees and prepare a sheet pan with a sheet of parchment paper.
- In a small bowl combine sugar and yeast and add the hot water. Gently mix together and then let sit until the yeast is puffy- about 10 minutes.
- In the bowl of a standing mixer fitted with a paddle, combine the gluten free flour, potato buds, xanthum gum, baking powder, kosher salt and onion powder.
- Add the proofed yeast and the olive oil and mix until you have a smooth dough.
- Separate into 6 equal sized pieces of dough and roll them between your hands until you have long “worms” of dough- then fold them into pretzel shapes. Use wet fingers to smooth the surface of the dough so that it is nice and smooth (gluten free dough doesn’t leaven in the same way so if it’s bumpy raw, it will be bumpy cooked.)
- Fill a pot with 6 cups of water and the baking soda. Bring to a simmer and gently add the pretzel dough (I did one or two at a time) and let them boil for about 30 seconds, then gently flip and let it boil on the other side. Gently remove from the water with a slotted spoon, draining all of the water off. Gently place on a parchment lined baking sheet and brush with olive oil and sprinkle with kosher salt.
- Bake at 450 degrees for 12-15 minutes until golden. Serve immediately.
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These look absolutely delicious! I want to dip them in all the sauces!!
These look amazing! Is there a substitute for the instant potato buds? My husband is allergic to white potatoes.
https://www.quora.com/What-is-a-good-substitute-of-potato-flakes-in-a-recipe
These are so cute! The thought of pulling one apart fresh from the oven and dipping in some mustard…Just terrific!
Be still my heart, these pretzels are everything!
Xanthum gum is going to be new in my pantry. What brand or advise do you have on what I should look for ? Where to buy also. I can’t wait to make these. Love the sandwich idea!
Hi Moe- xanthum gum is at the grocery store and I always use Bobs red mill (x.g. and all purpose GF flour)
These look delicious and the recipe reads as though this is not too difficult! I just have a question on an ingredient – what are instant potato buds?
You are going to laugh Katya- but they are the dehydrated potato flakes (PLAIN!!) that people use as instant mashed potatoes.
must i use xynthum gum?
YES!! If you don’t use the xanthum gum it will be a dry crumbly mess!!
Fantastic! These were a hit and so easy to make- thank you!!!!
So happy that they worked well for you!
Hi. What gf flour brand did you use? I have found not many of them are created equal. Thanks, Tom
Hi Thomas I always use Bobs Red Mill All-Purpose Gluten Free Baking Flour
The Bob’s GF flout already has xanthum gum in it–so do you need the extra in addition?
The All-Purpose Gluten Free Baking Flour is what I use and it does not have xanthum gum in it.
I tried this twice and failed. Every single recipe of yours i try is spectacular. Not sure what i am doing wrong 🙁 it won’t roll in my hands it just breaks apart.
I’m so sorry Rebecca! I wish I was in your kitchen so I could troubleshoot! it sounds like maybe the dough didn’t beat for long enough so that it could come together all the way? or it needed a touch more moisture?
Had issues getting the dough to stay together but had to use flax seed as I didnt have the guar gum. So I made pretzel logs and they tasted fantastic. I would recommend putting the nutritional info somewhere please
Heather, do you not proof these at all before boiling?