These gluten free pretzel bites are the ultimate game day snack! They’re fun and easy to make and can be topped with course sea salt or a cinnamon sugar coating. A total crowd pleasing recipe!

dipping a gluten free pretzel bite in queso

I hosted a Superbowl party last year and turned my gluten free pretzels into pretzel bites and they were such a hit so I am finally sharing that version with you! I opted to make these salted instead of cinnamon sugar, but I’ll provide both options for you! You could also add some cheese, a thin slice of jalapeno, fresh or dried herbs, garlic or whatever may sound good to you! I like to dip in queso, or you could make my homemade cashew queso as well.

To give these pretzel bites that classic crusty exterior, we use a baking soda bath to boil the pretzels for just 10 seconds each which gives them that classic pretzel flavor. Otherwise, they just kind of taste like bread– so don’t skip it! Serve these alongside my gluten free chicken wings or buffalo chicken dip for the ultimate game day spread.

Before we get started…

I highly recommend weighing the flour if you’re able! You will get a much more accurate result as opposed to using measuring cups. Gluten free baking with yeast can be tricky, so this helps make this more exact!
Be sure to use instant yeast here, not just active yeast because we are not proofing it before adding to the dough.
If you have a stand mixer, you’ll definitely want to use it, but these pretzels can be made without. You’ll want to whisk the dry ingredients together, then mix in the wet ingredients and use your hands to knead the dough.

How to make gluten free pretzel bites

To the bowl of a stand mixer, add the flour, baking powder, salt and yeast. I HIGHLY recommend weighing the flour if you can (465 grams) for the most accurate results. Mix to combine. Warm the water in the microwave for about 60 seconds or until it is warm (but not hot) to touch. It should be about 110 degrees Fahrenheit.

Add the water, butter, egg and sugar to the mixer and mix with the paddle attachment for about 4 minutes. If it looks dry, add an extra tablespoon or two of water. It shouldn’t be crackly, but you don’t want it too wet or sticky either.

two images showing how to make the dough

Cover with a towel and set aside to rise for 90 minutes. Toward the end of the 90 minutes, preheat the oven to 425 Fahrenheit. Combine the water and baking soda in a pot and bring to a boil.

While you wait for the water to boil, form the dough into a ball and cut into 6 even pieces. The dough shouldn’t be super sticky or wet, but lightly flour your work surface to prevent sticking. Avoid flouring too much as we don’t want to dry out the dough.

two images showing how to make the recipe

Take each piece and roll into a long and skinny log about 3/4 inch wide. Cut into 1 inch pieces and repeat with all dough.

Use a slotted spatula to carefully place each pretzel into the boiling water for just 5-10 seconds each, then place on a baking sheet lined with parchment paper. Sprinkle with the course salt while each pretzel bite is still wet to ensure it sticks.

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Bake for about 15 minutes or until browned. Let cool sightly, then brush with melted butter and serve immediately. Serve with queso, mustard or your favorite dipping sauce, enjoy! Try my gluten free bagels next!

gluten free pretzel bites on parchment paper before baking

Key ingredients & swaps

YEAST. Instant yeast is key for both flavor and texture! Since we’re using instant yeast, there is no need to prove it, just add it in with the other dry ingredients as the first step.

SUGAR. You need white sugar for the dough which will add a subtle sweetness and also give the yeast something to feed on so the dough will rise.

BUTTER. Two tablespoons of melted butter will keep the pretzels moist and tender. You can use dairy or non-dairy. I then like to brush butter on top of the cooked pretzels to enhance the flavor.

EGG. You need one egg which will help bind all ingredients together and give these gluten free pretzels a nice fluffy texture. I do not recommend any swaps here.

salted gluten free pretzel bite ripped in half to show texture

Make them cinnamon sugar!

Since we already have my large cinnamon sugar pretzels, I wanted this recipe to be a classic salted pretzel! However, if you want these to be cinnamon sugar pretzel bites, follow the recipe exactly as written, but do not add the course salt before baking. Instead, bake plain, then toss with 1/2 cup of melted butter, then combine 3/4 cup white sugar with 1 tablespoon of cinnamon and toss well over the buttered bites. Enjoy!

How to store and freeze

These gluten free pretzel bites will keep in a container at room temperature for up to 3 days, but they are definitely best served fresh! If you aren’t going to eat them right away, your best bet is to freeze.

To freeze, let cool completely and then freeze in a ziplock bag. I like to let them thaw at room temperature, then reheat in the oven just until warm through the center.

gluten free pretzel bites on parchment paper with queso on the side

More game day recipes!

If you try this recipe, leave a comment below and let me know how it turns out! Be sure to follow me on instagram and subscribe to my newsletter for more recipes.