Gluten Free Pretzel Rolls
Prep time
Cook time
Total time
A light, fluffy, gluten free yeast roll that tastes just like a pretzel.
Serves: 13 rolls
  • 1 ½ cup non-fat milk
  • 4 tbsp. unsalted butter
  • 4 cups Gluten-Free Pantry All-Purpose Mix (spoon it)
  • 2 ½ tbsp. light brown sugar
  • 1 (7 gram) packet or 2 ¼ tsp. active dry yeast
  • 2 large eggs plus 1 yolk
  • ½ cup baking soda
  • Pretzel salt or coarse ground sea salt, for sprinkling
  1. In the microwave, heat the milk and butter to 110 degrees F; set aside.
  2. Combine the flour mix, and brown sugar in the bowl of a stand mixer or in a mixing bowl. Add the yeast and blend.
  3. Add the milk and butter mixture and the eggs and yolk to the flour blend. Beat on medium speed for 3 minutes.
  4. Line 2 baking sheets with parchment. Coat each with gluten free cooking spray. (This prevents the baked rolls from sticking to the paper.) Turn the dough out onto a lightly floured surface and knead until smooth. Divide into 12 equal pieces (I measured 3 oz each dough ball and got 13 balls). Using your hands, roll each piece into a ball. Cover with oiled plastic wrap and let them rest in a warm place for 30 to 40 minutes.
  5. Preheat the oven to 425 degrees F.
  6. In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
  7. Using a slotted spatula, remove the rolls and place onto the prepared baking sheets. 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.
  8. Bake 12 to 15 minutes, turning pans halfway through baking. Serve warm.
  9. Reheat in a 350 degree oven for 5 to 7 minutes.
  10. Recipe from Glutino
Calories per roll: 236, Fat: 5, Cholesterol: 52, Sodium: 224, Potassium: 63, Carbs: 43, Fiber: 1.8, Sugar: 3.6. Protein: 4

Note: Prep Time includes rising time.
Nutrition Information
Serving size: 1 roll
Recipe by PB + P Design at