No more wishing for mall-style pretzels — these gluten free Auntie Anne’s–style soft pretzels deliver the buttery, chewy texture you crave. Soft, fluffy, and brushed with butter, they capture the classic mall pretzel experience without gluten.
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Texture makes all the difference with soft pretzels. The slight resistance when you tear one apart, the pillowy interior, and the chewy exterior are what define a true mall-style pretzel. Recreating that experience in a gluten free version takes the right combination of flour, a touch of milk for softness, and a baking soda dip to develop the characteristic crust.
I originally published a mall-style pretzel recipe some years ago, then continued refining it until the texture, flavor, and buttery finish matched my memory of the best pretzels I’ve eaten — the Auntie Anne’s pretzels of my past. These take time and a few specific ingredients, but they’re worth the effort: when my husband (a serious soft pretzel fan) took a bite, his repeated “wow” said it all. This gluten free version is soft, fluffy, perfectly salted, and finished in melted butter for that unmistakable mall pretzel profile.
Here’s What You’ll Need
- Kim’s gluten free bread flour blend — a specific blend yields the best texture; using a plain single gluten free flour will change the result.
- Milk (or dairy-free milk) — adds tenderness and helps create a softer crumb.
- Baking powder — a small amount in the dough lightens and lifts the pretzels for that fluffy interior.
- Baking soda — used in a warm water bath before baking to create the classic chewy exterior crust.
How To Make Gluten Free Auntie Anne’s Pretzels
Make the dough, cover, and refrigerate until well chilled. Chilling firms the dough, making it easier to handle and improving texture. Knead briefly and divide into six equal portions for large pretzels, or form long ropes and cut into 1–2 inch pieces for pretzel bites.
Roll each portion into a rope roughly 26–28 inches long. Shape into a large “U,” twist the ends twice, fold them down to the bottom of the “U,” and press to secure the ends so they adhere. For bites, simply cut the rope into short pieces and shape as desired.
Prepare a shallow pan with warm water and dissolved baking soda. Dip each pretzel or bite into the baking soda solution, using a spoon to ladle the liquid over the top so you don’t have to flip every piece. Gently blot excess liquid on a towel before transferring to a silicone mat–lined baking sheet (silicone is preferable to parchment here).
While the pretzels are still a bit damp, sprinkle with flake salt, coarse sea salt, or pretzel salt. Bake at 400°F (204°C) for about 15–17 minutes, or until deeply golden and puffed. Remove from the oven and immediately dip both sides in melted butter to lock in softness and deliver that signature rich flavor. Serve warm or at room temperature.
Auntie Anne’s Pretzels FAQs
They are softer and lighter than Bavarian-style pretzels, and they are finished in melted butter after baking. The butter keeps the exterior tender while the inside remains fluffy.
Rather than a rolling boil, these are dipped in a hot baking soda solution before baking. That step develops the familiar pretzel crust and chewiness.
Best fresh and warm, but they remain pleasantly soft for several days stored in an airtight container. To refresh, bake at 450°F for about 5 minutes.
More Gluten Free Snacks
- Gluten free Olive Garden–style breadsticks
- Gluten free Ritz-style crackers
- Gluten free sourdough soft pretzels
- Gluten free spicy cheese bread
- Gluten free pizza monkey bread
- Crispy gluten free coconut shrimp
- Tomato crostini with bacon
- Gluten free fresh tomato tart
Substitutions
Dairy free? Use dairy-free milk and dairy-free butter in the dough and for brushing.
Egg free? Good news — this recipe contains no eggs.
What to Dip Pretzels In
- Yellow mustard for a classic, simple pairing.
- Gluten free beer cheese dip for a rich, savory experience.
- Ham or spinach dip served from a bread bowl for parties.
- Cinnamon sugar with cream cheese frosting for a sweet pretzel treat.
- Cheesy pizza dip for a melty, shareable option.
- Honey mustard — store-bought or made with mayo, Dijon, and honey.
If you’re longing for an Auntie Anne’s pretzel that’s gluten free, this recipe is your answer. They take a little time and the right ingredients, but the result is soft, buttery, and dangerously delicious — worthy of any mall food court memory.
Gluten Free Auntie Anne’s Pretzels Copycat Recipe
No more longing for Auntie Anne’s mall-style pretzels — these gluten free soft pretzels are golden, buttery, and satisfy that chewy, fluffy craving.
Ingredients
- 240 milliliters whole milk (or dairy-free milk)
- 120 milliliters water
- 5 grams whole psyllium husks (or 3 g psyllium husk powder; see notes)
- 6 grams instant yeast
- 28 grams butter, melted (or dairy-free butter)
- 67 grams brown sugar
- 410 grams Kim’s gluten free bread flour blend
- 6 grams kosher salt
- 4 grams baking powder
Baking Soda Solution
- 480 milliliters warm water
- 34 grams baking soda
Finishing
- Maldon flake salt or coarse/pretzel salt
- 84 grams butter, melted (for dipping)
Instructions
- In the bowl of a stand mixer, add the dough ingredients in order. Use the dough hook: mix on low until combined, then increase to medium and mix for 5 minutes.
- Cover the bowl and refrigerate for at least 3–4 hours, up to 4 days.
- Preheat the oven to 400°F. Line baking sheets with silicone mats.
- Knead the chilled dough lightly on a floured surface. Divide into 6 equal pieces. Roll each into a 26–28 inch rope, form into a “U,” twist the ends twice, fold down and press to secure. For bites, cut ropes into 1–2 inch pieces.
- Whisk baking soda into hot water until dissolved. Dip each pretzel and nugget into the solution, spooning over the top rather than flipping. Blot excess and place on prepared sheets.
- While slightly wet, sprinkle with flake or coarse salt. Bake 15–17 minutes until golden and puffed.
- As soon as they come out of the oven, dip both sides in melted butter. Serve warm or at room temperature.
Notes
Pretzels are best served warm. Store at room temperature in an airtight container for 3–4 days. To refresh, bake at 450°F for 5 minutes. To omit psyllium husks, reduce the water in the dough to 60 milliliters; chilling the dough overnight will improve handling if you skip psyllium.