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Photo of Vegan, gluten-free soft pretzels by WW

Vegan, gluten-free soft pretzels

4
Points® value
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
12
Difficulty
Moderate
Enjoy a ballpark favorite from the comfort of your own home! These classic soft pretzels have amazing texture and flavor. We love them with mustard for dipping but they're delicious as is, too. You can also use this dough to make pretzel nuggets or pretzel slider buns. See notes below for alternate preparation and cooking instructions. Don't want so many pretzels? This recipe can be halved to make six pretzels. Use 1 1/8 tsp of yeast and halve the rest of the ingredients. Be sure to use a smaller pot to parboil the pretzels in so they’re submerged in the baking soda-water bath.

Ingredients

Cooking spray

15 spray(s)

Yeast

¼ oz

Water

1½ cup(s), warm

Table salt

1 tsp(s)

Turbinado sugar

1 tbsp(s)

Gluten-free baking flour

3¾ cup(s), measure for measure variety

Water

12 cup(s)

Baking soda

⅔ cup(s)

Kosher salt

2 tsp(s), other course salt or everything bagel seasoning

Mustard

1 cup(s), optional

Instructions

  1. Preheat oven to 425°F. Line two large baking pans with parchment paper. Coat parchment with nonstick spray.
  2. In the bowl of a stand mixer, whisk together yeast, 1 1/2 cups water, table salt, and sugar until combined. Place the dough hook or paddle on the mixer and slowly add baking mix until completely combined, scraping down the sides as needed. (Note: You can also make this recipe by hand using a wooden spoon to combine the flour and yeast mixture in a large bowl.)
  3. Place 12 cups water and baking soda in a large shallow pot and bring to a boil. (Note: The water should be deep enough to completely cover the pretzels.)
  4. Place a piece of parchment on the counter, remove dough from bowl to parchment, form dough into a large ball, and press into a circle. Use a knife to divide the dough into 4 pieces, then divide each piece into 3 pieces (or 12 even-sized wedges). Coat with cooking spray to keep the dough from drying out while you shape the pretzels
  5. Roll each dough wedge out into a smooth 10-inch rope. Carefully form each rope into a pretzel shape.
  6. Working in batches of 2 to 3 pretzels at a time, use a large slotted spatula to move pretzels into boiling water mixture. Cook for 30 seconds, then remove parboiled pretzels to prepared baking pans. Repeat with all 12 pretzels.
  7. Top each pretzel with 1/4 tsp salt or seasoning. Bake for 10 minutes or until lightly browned on top and cooked through. Serve warm with mustard for dipping (optional).
  8. Serving size: 1 pretzel and 1 1/2 tbsp mustard

Notes

To make pretzel bites, take each dough wedge and form into 6 pretzel nuggets. Parboil for 20 seconds, sprinkle with toppings, and bake for 8 minutes. Or to make slider pretzel buns, divide each dough wedge in half and shape into two flat 2 1/2-inch circles. Parboil for 20 seconds and bake for 10 minutes or until golden brown.

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