Recipe: Gluten-Free Pretzel Buns - Celiac Disease
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Aug 30 2013

Recipe: Gluten-Free Pretzel Buns

Have you seen all of the commercials recently with pretzel buns in them?  Every time I see one – Wendy’s, Sonic, Ruby Tuesday – I boo hoo for a minute wishing that I could eat them.  Not only do I love soft pretzels, but I think they would be amazing in bun form.  No more boo hooing here, though.  Glutino and Beth Hillson have shared a recipe for a Gluten-Free Pretzel Bun.  

Gluten-Free Pretzel Bun Recipe (by Beth Hillson on behalf of Glutino)

Gluten-Free Pretzel Bun Recipe (by Beth Hillson on behalf of Glutino)


1 ½ cup milk

4 tablespoons unsalted butter

4 cups Gluten-Free Pantry All-Purpose Mix

2 ½ tablespoons light brown sugar

1 (7 gram) packet or 2 ¼ teaspoons active dry yeast

2 large eggs plus 1 yolk

1/2 cup baking soda

Pretzel salt or coarse ground sea salt, for sprinkling


In the microwave, heat the milk and butter to 110 degrees F. Set aside. 

Combine the flour mix, and brown sugar in the bowl of a stand mixer or in a mixing bowl. Add the yeast and blend.

Add the milk and butter mixture and the eggs and yolk to the flour blend.  Beat on medium speed for 3 minutes.

Line 2 baking sheets with parchment.  Coat each with PAM vegetable spray. (This prevents the baked rolls from sticking to the paper.)  Turn the dough out onto the parchment and knead until smooth.  Divide into 12 equal pieces.  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.

Preheat the oven to 425 degrees F. 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.

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. 

Bake 12 to 15 minutes, turning pans halfway through baking. Serve warm.

Reheat in a 350 degree oven for 5 to 7 minutes.

This recipe comes just in time for the Labor Day weekend cookouts!  Enjoy!

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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