Savoury Gluten Free Pretzels

We’ve been trying to create a gluten free pretzel recipe for years, so after the original recipe continued to fail, we scraped it and took inspiration from the rye bread – again!

This recipe creates gluten free pretzels that are soft on the inside and crunchy on the outside. They are the best when they are served warm or heated in the microwave.

Makes about 4 large pretzels. You can make as many as you like but obviously, they will be smaller.


  • 80g buckwheat kernels (or rice)
  • 50g linseeds
  • 15g psyllium husks or 1 tsp xanthan gum
  • 80g flaked almonds or use almond meal
  • 90g tapioca
  • 1 tsp Himalayan salt
  • 20g coconut oil
  • 200g milk (see below for DF)
  • 2 egg whites (see below for EF)
  • 1.5 tsp dried yeast (see below YF)
  • 1.5L water
  • 60g bicarb soda
  • Olive oil or 1 egg yolk for brushing
  • Salt or other toppings for sprinkling



Yeast Free – you could substitute the yeast with 2 tsp baking powder, if you wish, but may be denser than the yeast blend.

Dairy Free – I make my own nut milk with 50g nuts, 300g water, strained. Do this before making the dough. 

Egg Free – They can be made without 2 egg whites – you just need to increase the milk to 270g. Brush with olive oil instead of egg yolk.

Add and mill 30 seconds / speed 9:

  • 80g buckwheat kernels (or rice)
  •  50g linseeds
  •  15g psyllium husks (or use xanthan gum in next step). This gives the dough its binding substance. Without it, you’ll have a runny batter.

Add and mill 10 seconds / speed 9:

  • 80g flaked almonds – or use almond meal in the next step

Add and sift 6 seconds / speed 6:

  • 90g tapioca
  • 1 tsp xanthan gum (only if not using psyllium)
  • 1 tsp Himalayan salt

Set aside in a separate bowl for a moment

Add to the bowl and heat 2 minutes / 37 degs / speed 2 (or until melted):

  •  20g coconut oil
  •  200g milk (see above for DF)
  •  2 egg whites (see above for EF)

Add and set an extra minute / 37 deg / speed 2:

  •  1.5 tsp dried yeast

Add and mix 10 seconds / speed 5, scraping and repeating if necessary:

  • Flour set aside earlier (about 350g ish)

Set to knead for 2 minutes – this helps to thicken up the mix, with the help of the psyllium.

Dust a silicone mat very lightly with cornflour.

Take the dough and divide it into 4 balls – these will be normal size, however, if you want snack size, divide into 8 balls.

Take one ball and then roll out to make a sausage shape dough, maintaining a thick part in the middle, with thinner ends. It should measure just short of 60 cms or two ruler lengths. Place onto a plate/tray and if need be, repair any tears with wet hands.

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Place the plate/tray in a warm place (dehydrator at 40 degs/airing cupboard or a warming drawer) until they have risen – about 30 minutes should do it.

Meanwhile, cover the blades of the bowl with water and give it a quick wash 1 minute / 60 degs / speed 6

Swill out and put aside for the moment.

Continue with something else for 20 minutes while you wait for the dough to rise.


Turn on oven to 220 degs (fan-forced)

Now add to the tm bowl and set for 10 minutes/100degs/speed 3:

  • 1.5L water
  • 60g bicarb soda

Prepare a baking sheet with greaseproof paper

Once the bicarb water is boiling, add to a big pot on the stove and maintain on a medium-high heat

Take one pretzel piece at a time and lower into the bicarb soda water. This gives the pretzel its unique taste. Leave for about 30 seconds ( no longer than a minute). Lift the dunked pretzel onto the baking sheet and repeat the process with the remaining pretzel pieces.

Brush with egg yolk or oil. Top with a sprinkle of salt and/or sesame seeds.

Bake for 10 minutes on 220, turn down oven to 180 degs (f-f) and bake for another 15 minutes.

Remove from oven and cool on a wire rack. Best eaten while warm/on the same day, alternatively, heat them lightly in the microwave.




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