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Snacks

Gluten Free Apple Cider Soft Pretzels

Who doesn't love salty, buttery carbs?!? Not super sweet, baked until golden brown, and the dough is infused with apple cider...these gluten free apple cider soft pretzels make the perfect autumn snack!
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Growing up, my best friend was closely related to Annie Anne- AKA Anne Byler. So, my hometown is literally King of Soft Pretzels. Or maybe it should be Queen...

In addition, there's another local soft pretzel company- I can literally walk to one- and I swear it's even better!

I love a SOFT soft pretzel. I don't like when it's a too tough on the outside. Super soft, warm, salty, with a bit of butter.

But, then you have to give up gluten and the world is just never the same! At least the soft pretzel world! It's difficult to find anyone who even carries gluten free soft pretzels! Let alone good ones!

So, a few years ago I came up with a basic Gluten Free Soft Pretzel Recipe. This fall I decided to jazz it up by adding apple cider.

In my original recipe I used buttermilk powder. This time, I used a dairy-free liquid alternative to bypass this. I did use grass fed butter, but you could easily substitute with vegan butter. There's also a powdered coconut milk you could try.

SO good! I couldn't stop snacking on these mini gluten free bites!

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What pairs well with soft pretzels?

Soft pretzels, especially bites, are perfect for dipping! They also make a terrific sandwich!

  • Cheese Sauce/Fondue
  • Chocolate Sauce/Fondue
  • Sweet or Savory Cream Cheese
  • Caramel Sauce
  • Honey-Mustard
  • Salsa
  • Jam

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Gluten Free Soft Pretzel Bites with Apple Cider on a parchment lined baking sheet

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Ingredients in Gluten Free Apple Cider Soft Pretzels

  • Dry Active Yeast
  • Gluten Free Flour Blend
  • Oat Flour
  • Tapioca Flour
  • Corn Starch
  • Brown Sugar
  • Baking Soda
  • Cream of Tartar
  • Cinnamon
  • Xanthan gum
  • Apple Cider
  • Almond Milk
  • Vinegar
  • Honey
  • Butter
  • Egg Whites
  • Salt

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Baking Soda Bath

Like bagels, soft pretzels need a baking soda and salt water bath. This gives the outside a slightly chewier texture, deep golden color, and super soft insides. But, this may be the toughest step of the whole process! And, I learned the hard way- make sure the pretzels don't fall apart. With full-size pretzels, carefully place them into and remove them from the bath. My solution- make pretzel bites! They will not fall apart and it's fun to pop these bite-sized morsels into your mouth!

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How to Concentrate Apple Cider

To concentrate apple cider, you simply need to reduce it. Start with 3 cups of apple cider. Place in a small saucepan and simmer over low heat for 10-20 minutes. Mixture should reduce down to about 1 cup. Allow to cool before adding to batter.

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Pieces of Gluten Free Apple Cider Soft Pretzel bites

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Gluten Free Apple Cider Soft Pretzels

Who doesn't love salty, buttery carbs?!? Not super sweet, baked until golden brown, and the dough is infused with apple cider...these gluten free apple cider soft pretzels make the perfect autumn snack!

Prep:
30
min
cook:
20
min
total:
110
min
Author:

Ingredients
  • 1/3 c. warm water
  • 1 tsp. sugar
  • 2 1/4 tsp. dry active yeast
  • 1/2 c. milk (I used almond milk)
  • 1 1/2 tsp. white or apple cider vinegar
  • 1 c. oat flour
  • 1 1/2 c. gluten free flour blend
  • 1 1/2 c. tapioca flour
  • 1/2 c. corn starch
  • 1/4 c. brown sugar
  • 1 tsp. cinnamon
  • 1 1/2 tsp. xanthan gum
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. cream of tartar
  • 1 c. apple cider
  • 1 Tbsp. honey
  • 4 Tbsp. butter, partially melted
  • 2 egg whites
  • 6 c. water + 1 Tbsp. baking soda + 1 tsp. salt
  • 2 Tbsp. butter, melted
  • 1 Tbsp. apple cider
  • Pretzel salt

Instructions
  • Preheat the oven to 180 degrees.
  • In a glass measuring cup, warm the milk to 100-110 degrees. Then, stir in the yeast and sugar and let sit for about 10 minutes (should foam and rise.) In another glass measuring cup or bowl, stir the vinegar into the milk. Let sit for about 10 minutes.
  • Meanwhile in a large mixing bowl, whisk the flours, corn starch, brown sugar, cinnamon, xanthan gum, salt, baking soda, and cream of tartar.
  • Add the yeast to the mixing bowl with the flour and begin to beat. Then, add the milk and apple cider. Finally, beat in the honey, butter, and egg whites. Now, beat mixture for 4-5 minutes on medium speed (preferably with a dough hook.) Dough may still be a little sticky.
  • Place dough in a lightly greased bowl with room to rise. Cover tightly with lightly oiled plastic wrap. Then, turn off the oven and set the bowl inside for 50-60 minutes (dough should double in size.)
  • Work the dough a bit on a floured surface, until smooth. If dough is still sticky, work a little more flour into the dough. You may need to add up to 1/2 cup of flour. Dough should be just barely not sticky. Then, split the dough into 8 pieces. You can create 8 large pretzels. You can also use each 1/8 of dough to create 4 small pretzels or even smaller pretzel bites. If you begin to roll out the dough and cracks form, work dough a bit more.
  • Preheat the oven to 400 degrees. Bring the water, baking soda, and salt to a rolling boil. Place formed pretzels, in the water. Quickly and carefully remove them when they float to the top. This should take less than 30 seconds. Note: Make sure the water is at a rolling boil. Then, place pretzels on a baking sheet lined with parchment paper.
  • In a small bowl, melt 2 Tbsp. of butter. Then, mix with about 1 Tbsp. of apple cider. Brush each pretzel with the melted butter mixture and sprinkle with pretzel salt. Then, bake small pretzels for 10-12 minutes, until golden brown. Bake larger pretzels for 14-16 minutes. Brush again with any remaining butter.

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