3 cups (420 g) Kim’s gluten free bread flour blend

1 ½ tsp xanthan gum (in addition to what’s already in the blend)

1 tsp kosher salt

2 ½ tsp instant (fast acting) yeast

2 tbsp packed brown sugar

1 ¼ cup water

2 tbsp butter, melted


2 tbsp baking soda

1 tbsp molasses


2 tbsp butter, melted

kosher or sea salt to taste


  • In bowl whisk together flour, salt, yeast, brown sugar, and xanthan gum. 
  • (IF USING MIXER)Using dough hook, start mixer on low and slowly add water and melted butter. Turn speed up to medium and mix for about 5 minutes. (OTHERWISE KNEAD KNEAD KNEAD!!!!)
  • Remove bowl from mixer and cover bowl with plastic wrap. Allow to rise for two hours in warm, draft-free area.
  • Place bowl in refrigerator and chill until dough is cold, about 2 hours, or up to 7 days.
  • While shaping pretzels, begin boiling water in a large, wide pot (a Dutch oven is great for this). Also at this time, preheat your oven to 450°.
  • Remove dough from fridge and knead on lightly floured surface (flour with extra gluten free bread flour blend). Divide into 8 pieces.
  • Roll one piece at a time into a rope about 25 inches long. Shape into “U” shape on counter. 
  • Twist ends twice and fold down onto bottom. Use finger dipped in a little water to “seal” ends to bottom of pretzel. Place pretzels on baking sheet.
  • Add molasses and baking soda to boiling water. Carefully put pretzels in boiling water mixture and boil for about 20 seconds. Flip and boil for another 20 seconds. Remove and place on parchment-lined baking sheet.
  • Once all pretzels have been boiled, bake for about 20 minutes or until golden brown.
  • Remove from the oven. Brush each pretzel with melted butter and sprinkle with kosher or sea salt.

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