Pretzel Rolls

Gluten-free bread baking is not a strong suit of mine. I tend to over knead the dough or not get the dough to rise enough. There have been times when I make it a priority to make a loaf of bread and have to completely throw out the dough because I did something wrong and there is no way to use the ball of nothing for anything.


I decided to yet again try to make some buns, this time pushing myself even further and make pretzel rolls. I though they would be great with turkey burgers which I wanted to have for dinner. These turned out beautifully. The perfect chewy, dark golden brown exterior and the soft, pillowy inside was exactly what I hoped for. Next time I am going to have to make more, that way I will never be in short supply!


Pretzels rolls have to be up there in my top five favourite types of bread. It is often a go-to choice for burgers whenever I can have them, however that was before I couldn’t eat gluten. Now I tend to stick with no bun burgers, or if I am at a restaurant their version of a hamburger roll but sometimes I wish I could have a pretzel bun without having to worry about being sick and with this recipe I am finally able to.

Pretzel Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 4 Rolls
  • ¾ Cup dairy free milk
  • 2 Tbsp vegan butter
  • 2½ Cups Gluten-Free All-Purpose Flour
  • 1 Tbsp brown sugar
  • ¼ Tsp salt
  • ¼ Tsp garlic powder (optional)
  • ¼ Tsp baking soda
  • ½ Tsp apple cider vinegar
  • 1 ¼ Tsp active dry yeast
  • 1 Large eggs
  • ½ Cup baking soda
  • Coarse ground sea salt, for sprinkling
  1. In the microwave, heat the milk and melt butter to 110 degrees, set aside.
  2. Combine the flour mix, yeast, garlic powder, ¼ tsp salt, ¼ tsp baking soda and brown sugar in the bowl of a stand mixer fitted with paddle mixer or in a mixing bowl, blend together
  3. Add the milk and butter mixture, the apple cider and the egg to the flour blend. Beat on medium speed for 3-4 minutes, or until it starts to pull away from bowl. If dough is still very wet add some more flour 1 tbsp at a time.
  4. Line a baking sheets with parchment and brush with vegetable oil.
  5. Turn the dough out onto a lightly floured surface and knead until smooth. Divide into 4 equal pieces and roll each piece into a ball, you may need to sprinkle each piece with more flour to roll it. Cover with oiled plastic wrap and leave to rise in a warm place for 30 to 40 minutes.
  6. Preheat the oven to 375 degrees.
  7. In a large pot, bring 6 cups water to a boil, and then add the ½ cup baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
  8. Using a slotted spatula, remove the rolls and place onto the prepared baking sheet. Sprinkle with pretzel salt as they come out of the water, to ensure the salt sticks. Use a sharp knife to cut an “X” shape in the top of each roll.
  9. Bake 15-20 minutes, until tops are golden brown. Remove and let cool. Best served warm.
  10. Rolls can be kept frozen for 1 month or keep in airtight bag in cool dark place.


It's only fair to share...
Email this to someoneShare on Facebook0Share on Google+0Tweet about this on TwitterPin on Pinterest1Share on LinkedIn0Print this pageShare on Reddit0Share on StumbleUpon0Share on Tumblr0Share on Yummly0

You may also like


  1. These look like they came out so good. I absolutely adore homemade pretzels. As a matter of fact, when I was in Germany on business, I went out of my way to get fresh baked pretzels every day. I bet these tasted wonderful with your turkey burgers.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: