Gluten free pretzel rolls are soft, fluffy bread rolls with the signature chewy crust and deep golden color of traditional pretzels. They are perfect for sandwiches, burgers, or serving warm with butter. The quick baking soda bath before baking creates the classic pretzel texture while keeping the inside tender and airy.
Why You’ll Love This Recipe
These pretzel rolls deliver the familiar taste and texture of soft pretzels while remaining completely gluten free. The outside develops a slightly crisp and chewy crust while the inside stays soft and light.
They are very versatile and can be used for sandwiches, breakfast rolls, or served as a side with soups and salads. Their balanced flavor works well with both savory and simple toppings.
Another great advantage is that the dough can be prepared in advance and chilled, making it easier to shape and bake when you are ready. The method is simple, and the results look and taste like bakery-quality rolls.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ¼ cups (455 g) all purpose gluten free flour blend
1 ½ teaspoons xanthan gum
½ cup (43 g) buttermilk powder
1 tablespoon (9 g) instant yeast
¼ teaspoon cream of tartar
¼ teaspoon baking soda
1 tablespoon (13 g) light brown sugar
1 teaspoon kosher salt
1 teaspoon apple cider vinegar
2 tablespoons (28 g) unsalted butter, softened
2 egg whites (50 g), room temperature
1 ½ cups (360 ml) warm water
For the baking soda bath
6 cups water
1 tablespoon baking soda
1 teaspoon salt
Optional topping
1 to 2 teaspoons coarse salt
Directions
In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten free flour blend, xanthan gum, buttermilk powder, instant yeast, cream of tartar, baking soda, and brown sugar. Mix briefly to combine.
Add the kosher salt and mix again.
Add the apple cider vinegar, softened butter, and egg whites. Mix until the ingredients are combined.
With the mixer running on low speed, slowly pour in the warm water. After all the water has been added, increase the speed to high and beat the dough for about 3 minutes until it becomes smooth and slightly fluffy.
Transfer the dough to a lightly greased container with a lid and refrigerate for at least 30 minutes.
Line a baking sheet with parchment paper. Turn the chilled dough onto a lightly floured surface and divide it into 8 equal portions.
Shape each portion into a smooth ball, then press it gently into a disk about ½ inch thick.
Place the rolls on the prepared baking sheet, leaving space between them. Cover loosely and allow them to rise until about one and a half times their original size.
Preheat the oven to 375°F (190°C).
In a large pot, bring 6 cups of water, 1 tablespoon baking soda, and 1 teaspoon salt to a boil.
Place the risen rolls into the boiling water one or two at a time. Boil each roll for about 30 seconds on each side.
Remove the rolls using a slotted spoon and place them back on the baking sheet.
Using a sharp knife, make two shallow diagonal cuts across the top of each roll.
If serving soon after baking, sprinkle the tops with coarse salt.
Bake the rolls in the oven for about 30 minutes or until they are deep golden brown. Allow them to cool slightly before serving.
If you did not add salt before baking, brush the tops lightly with water and sprinkle with coarse salt before serving.
Servings and timing
Servings: 8 rolls
Preparation time: 25 minutes
Chilling time: 30 minutes
Rising time: 45 to 60 minutes
Cooking time: 30 minutes
Total time: about 2 hours
Variations
Cheese Pretzel Rolls
Add ½ cup (60 g) shredded cheddar cheese to the dough before mixing for a cheesy flavor.
Garlic Butter Pretzel Rolls
After baking, brush the warm rolls with 2 tablespoons melted butter mixed with 1 teaspoon minced garlic.
Pretzel Bites
Instead of shaping rolls, divide the dough into small pieces to create bite-sized pretzel snacks.
Seeded Pretzel Rolls
Sprinkle 1 tablespoon sesame seeds or poppy seeds on top before baking for extra texture.
Sweet Pretzel Rolls
Add 1 tablespoon sugar to the dough and sprinkle cinnamon sugar on top after baking.
Storage/Reheating
Store cooled pretzel rolls in an airtight container or sealed bag at room temperature for up to 2 days.
For longer storage, place the sliced rolls in a freezer-safe bag and freeze for up to 2 months.
To reheat, thaw at room temperature or warm briefly in the microwave. For a crisp crust, lightly moisten the outside of the roll and heat it in a 300°F (150°C) oven for about 8 to 10 minutes.
FAQs
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to three days before shaping and baking.
Why are the rolls boiled before baking?
Boiling the dough in a baking soda bath creates the chewy crust and helps the rolls develop their classic pretzel flavor.
Can I use active dry yeast instead of instant yeast?
Yes. Use about 11 g active dry yeast and dissolve it in some of the warm water before mixing.
Why is my dough sticky?
Gluten free dough is naturally softer than regular bread dough. Lightly flour your hands and surface when shaping.
Can I make these rolls dairy free?
Yes. Replace the butter with a plant-based butter and substitute the buttermilk powder with dairy-free milk powder.
How do I know when the rolls are fully baked?
They should be deep golden brown on the outside and feel firm when tapped on the bottom.
Can I freeze the baked rolls?
Yes. Allow them to cool completely, then freeze them in a sealed bag for up to two months.
Can I make smaller rolls?
Yes. Divide the dough into 10 to 12 portions instead of 8 and reduce the baking time slightly.
Why do pretzel rolls have cuts on top?
The cuts allow steam to escape during baking and help the rolls expand evenly.
Can I use these rolls for sandwiches?
Yes. Their shape and texture make them ideal for sandwiches and burgers.
Conclusion
Gluten free pretzel rolls are a delicious way to enjoy the classic taste of pretzels in a soft bread roll form. With their golden crust, chewy texture, and fluffy interior, they are perfect for sandwiches, snacks, or serving alongside your favorite meals. Once you make them at home, they can easily become a regular addition to your baking routine.
Gluten Free Pretzel Rolls are soft, fluffy rolls with the signature chewy crust and deep golden color of traditional pretzels. Perfect for sandwiches, burgers, or serving warm with butter, these rolls use a baking soda bath before baking to achieve that classic pretzel texture while keeping the interior tender and airy.
In a stand mixer bowl with a paddle attachment, combine gluten free flour blend, xanthan gum, buttermilk powder, instant yeast, cream of tartar, baking soda, and brown sugar.
Add kosher salt and mix again.
Mix in apple cider vinegar, softened butter, and egg whites until combined.
With mixer on low, slowly pour in warm water, then increase speed to high and beat 3 minutes until smooth and slightly fluffy.
Transfer dough to a lightly greased container with lid and refrigerate at least 30 minutes.
Line a baking sheet with parchment paper. Turn chilled dough onto floured surface, divide into 8 portions, shape into smooth balls, then gently press into ½-inch thick disks. Place on baking sheet, cover loosely, and let rise until ~1.5x original size.
Preheat oven to 375°F (190°C).
Bring 6 cups water, 1 tablespoon baking soda, and 1 teaspoon salt to a boil.
Boil risen rolls 30 seconds per side, remove with slotted spoon, and return to baking sheet.
Make two shallow diagonal cuts on top of each roll. Optionally sprinkle coarse salt.
Bake 30 minutes until deep golden brown. Cool slightly before serving.
Notes
Cheese Pretzel Rolls: Add ½ cup shredded cheddar to the dough.
Garlic Butter Rolls: Brush with melted butter and minced garlic after baking.
Pretzel Bites: Shape into small pieces instead of rolls.
Seeded Rolls: Sprinkle sesame or poppy seeds before baking.
Sweet Pretzel Rolls: Add sugar to dough and sprinkle cinnamon sugar after baking.
Dairy Free: Substitute plant-based butter and milk powder.
