Did you know that April is National Soft Pretzel month? We didn’t, but it seems fitting given that soft pretzels go hand-in-hand with Major League Baseball (whose season just kicked off), springtime county fairs, and a nice, cold bottle of New Planet Beer. We invite you to celebrate the beginning of spring with a bottle of our new Belgian or Amber Ale and a gluten free soft pretzel courtesy of our friend Jules Shepard at gfJules™.

Jules Gluten Free Soft Pretzels


  • 1 1/3 cup + 2 tablespoons gfJules™ All Purpose Gluten Free Flour
  • 1/2 tsp. salt
  • 1 package active dry yeast
  • 1 tsp. granulated cane sugar
  • 1/3 cup warm water (110 F)
  • 1 Tbs. honey or agave nectar
  • 1 egg
  • Canola oil
  • (2/3 cup baking soda for soda bath)
  • Melted butter or Earth Balance Buttery Sticks to brush onto tops of pretzels
  • Coarse sea salt or other toppings for pretzels


In a large bowl, mix warm water, sugar and yeast and let stand for 5 minutes. Whisk together the remaining dry ingredients and set aside.

Add half of the dry mixture to the wet mixture bowl, together with the egg and honey. Beat on low speed of an electric mixer for one minute, or until well-blended. Add in the remaining dry ingredients and blend until well-mixed. If the dough is too dry, add an additional 1/2 to 1 teaspoon warm water.

Gently roll chunks of dough to approximately 3/4 inch diameter thickness and shape into pretzel twists using gfJules™ Gluten Free All Purpose Flour to dust the rolling surface.

Place on a parchment-paper lined baking sheet. Liberally brush the pretzels with oil. Cover with a damp cloth and proof for 30 minutes in a warm place.

Preheat the oven to 375 F (static) or 350 F (convection).

5 minutes before the proofing is completed, prepare a soda bath by adding 2/3 cup baking soda to 10 cups of water and bring to a boil over high heat. Stir until the soda is completely dissolved.

Once the soda bath is boiling, gently submerge pretzels individually into the bath for 25 seconds, flipping over after about 15 seconds. Drain the pretzels and replace onto the parchment-lined baking sheet.

Brush the pretzels with melted butter or Earth Balance Buttery Sticks and top with coarse sea salt or other toppings. Bake for 10 to 15 minutes, or until light golden brown. Do not overbake.

Makes approximately 6 traditionally shaped pretzels.