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Best Ever Gluten-Free Vanilla Cupcakes

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gluten-free cupcakes on a table.

I don’t mean to brag, but these gluten-free vanilla cupcakes are truly the best ever! Perfectly soft, fluffy, sweet, and moist (sorry if that word makes you cringe!). Whip up a batch of these gluten-free cupcakes for your next party as a fun treat even gluten-eaters will love.

Gluten-free cupcakes with vanilla frosting and white sprinkles.

We all need a solid vanilla cupcake recipe in our back pocket when the occasion arises. For me, this occasion is an upcoming Super Bowl party. But for you, this could be a birthday party, baby shower, holiday party, or a simple Tuesday night when you’re craving something sweet.

Now you might be wondering, what makes these gluten-free cupcakes the best ever?? Well, for one very simple reason. They taste identical to their non gluten-free counterparts. Meaning, those with celiac disease or a gluten allergy/intolerance can enjoy these perfect vanilla cupcakes with everyone else. So no one will feel left out or dissatisfied!

Why You’ll Love This Recipe

  • Pantry Staples: This recipe’s ingredients are all items you may have right on hand in your pantry which will make this a super easy vanilla cupcake recipe to put together!
  • Classic Vanilla Cupcake Taste: This gluten-free cupcake tastes exactly like a classic vanilla cupcake so no need to worry about anyone missing out on this sweet treat!
  • Versatile and Customizable: Feel free to use dairy-free milk and dairy-free butter for these cupcakes! You can also use egg replacement to make these vegan! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk. You can also add any cupcake toppings like sprinkles, cupcake jams or toppers to make them special for any birthday or holiday event!

What You’ll Need

All Purpose Gluten-Free Flour: I swear by the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for all my gluten-free baking needs. It does a perfect job at keeping your bakes together, and mimicking the taste and texture of regular all purpose flour. Though you can definitely use whatever brand of all purpose gluten-free flour you prefer! I’ve also tried King Arthur and Nature’s Promise gluten-free flour blends, and they work great as well. Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.

Butter: I used non-dairy butter, but any butter will work in this recipe. Salted or unsalted butter won’t make much of a difference either, so use whichever you have on-hand! Just remember to bring it to room temperature first, so that it’s soft.

Sugar: White sugar or cane sugar both work well in these gluten-free vanilla cupcakes. You can try using either coconut sugar or maple sugar in its place for a slightly healthier recipe, though I haven’t had the chance to test these options myself yet.

Eggs: These eggs will be the binder that holds the batter together for these cupcakes. Make sure that they’re room temperature. Room-temperature eggs are important because they’ll ensure that your cupcakes rise and have a nice fluffy texture!

Vanilla Extract: this will add the perfect balance of sweetness and warm vanilla flavor these vanilla cupcakes need.

Milk: Feel free to use your favorite non-dairy milk if you’d like! The milk will also help to make sure your cupcakes have a nice fluffy texture!

Gluten-free vanilla cupcake cut in half, close-up on the center of the cupcake with the wrapper unwrapped.

How to Make The Best Gluten-Free Vanilla Cupcakes

  1. Prepare your dry and wet ingredients: Whisk together the gluten-free flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add the vanilla extract.
  2. Bake Your Cupcakes: Once you’ve slowly combined your wet and dry ingredients into a batter, fill your cupcake liners and bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  3. Frost Your Cupcakes: Make the frosting by adding all of the frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy. Once they’ve cooled, decorate with frosting and sprinkles if you’d like!
  4. Pack & Store: Store cupcakes in an airtight container at room temperature for up to 3 days.

Top Tips

  • Beat the butter and sugar together really well in the third step of this recipe. The goal is to introduce as much air to the mixture as possible. This will result in a lighter and fluffier gluten-free vanilla cupcakes!
  • Use an ice cream scoop or large cookie scoop to fill your cupcake molds. This simple trick makes filling your vanilla cupcake tin much quicker and easier. This also guarantees even-sized cupcakes that will bake at the exact same rate!
  • Sub the vanilla frosting for a cream cheese frosting instead! To do this, replace the butter with 1/4 cup butter plus 1/2 cup softened cream cheese. Whip all ingredients together just as you would the vanilla frosting, then spread over your cooled gluten-free vanilla cupcakes.

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: Use dairy-free butter and non-dairy milk to make these gluten-free and dairy-free vanilla cupcakes! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk.

Make it Vegan: For vegan vanilla cupcakes, follow the same modifications as you would for the dairy-free version above. Then, use your favorite vegan egg replacement in place of the eggs – I recommend this one from Bob’s Red Mill.

5 from 1 vote

Best Ever Gluten-Free Vanilla Cupcakes

u003cmeta charset=u0022utf-8u0022u003eu003cemu003eI don’t mean to brag, but these gluten-free vanilla cupcakes are truly the best ever! Perfectly soft, fluffy, sweet, and moist (sorry if that word makes you cringe!). Whip up a batch of this gluten-free cupcakes for your next party as a fun treat even gluten-eaters will love.u003c/emu003e
Print Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings

Ingredients

  • 1 1/2 cups all purpose gluten-free flour, see Notes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened (I used dairy-free butter)
  • 2/3 cup sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup milk, I used non-dairy milk

For the vanilla frosting:

  • 2 1/2 cups powdered sugar
  • 1/2 cup butter, softened (I used dairy-free butter)
  • 1-2 tablespoons milk, I used non-dairy milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350° Fahrenheit and line a cupcake pan with cupcake liners.
  • In a medium bowl, whisk together the gluten-free flour baking powder, baking soda, and salt.
  • In a large bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add in the vanilla extract.
  • With your mixer on low speed, add 1/3 of the flour mixture into the butter mixture, then about half of the milk. Then, add in another 1/3 of the flour mixture, then the remaining milk, then the remaining flour mixture.
  • Once batter is fully combined, transfer ¼ cup of batter into each cupcake mold. Bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove cupcakes from oven and transfer to a wire rack to cool completely before frosting.
  • Make the frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy.
  • Once cupcakes have cooled, decorate with frosting and sprinkles if you’d like.

Video

Notes

u003cliu003eu003cstrongu003eGluten-Free Flour:u003c/strongu003e Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.u003c/liu003eu003cliu003eStore cupcakes in an airtight container at room temperature for up to 3 days.u003c/liu003e

Nutrition

Serving: 1cupcake | Calories: 346kcal | Carbohydrates: 48g | Protein: 2.3g | Fat: 15g | Sugar: 37g

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30 Minutes or Less

Gluten-Free Coffee Cake Muffins

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gluten-free coffee cake muffins on parchment paper with milk on the side

Perfectly fluffy and delicious coffee cake muffins made gluten-free, with a dairy-free option as well! They’re irresistibly soft, sweet, and complete with a cinnamon streusel topping. I especially love enjoying a warm gluten-free muffin with my coffee in the morning – there’s no better way to start the day!

three gluten-free coffee cake muffins stacked on top of each other

What You’ll Need For This Recipe

Gluten-Free All Purpose Baking Flour – I use Bob’s Red Mill Gluten Free 1-1 Baking Flour in most of my gluten-free baking recipes. It bakes up beautifully and can pretty much be used as a 1:1 swap for regular all purpose flour! However, you can use any gluten-free all purpose baking flour you’d like. Though when it comes to gluten-free flours, it’s super important to the integrity of your bake that your flour contains xanthan gum. Xanthan gum creates structure and will essentially hold these muffins together. Therefore, if your gluten-free flour doesn’t have xanthan gum, supplement it with 1 teaspoon of xanthan gum in this gluten-free coffee cake muffins recipe.

Butter – Any butter you’d like will work here! Salted, unsalted, and non-dairy butter all bake perfectly in this recipe. When it comes to salted butter, I truly don’t believe any butter has enough salt in it to make any difference in a recipe. So, feel free to use whatever butter you have on hand!

Eggs – Bring your eggs to room temperature before getting started on this delicious breakfast or snack recipe. By doing this, we reduce the risk of the cold eggs re-solidifying the melted butter. It’s also always a great rule-of-thumb to have all ingredients at room temperature before starting on any baked goods recipe!

Top Tips

  • You can freeze leftover gluten-free muffins for up to 3 months! I currently have half my batch in the freezer right now, ensuring they don’t go bad before I have a chance to eat them. Though for muffins you plan on eating right away, simple store them in an airtight container at room temperature for up to 1 week.
  • Avoid over-mixing the batter, as this could result in tough and chewy muffins! Therefore, when folding the wet ingredients into the dry, simply mix until no more flour pockets remain. Once just combined, put down the spatula and head straight into the next step!
  • These muffins are best enjoyed warm! So to warm them up after baking, I recommend either popping them in the microwave for 10-15 seconds, or into the toaster for a couple of minutes. Once warm, they’re irresistibly soft and flufy!

Adjust This Recipe To Your Dietary Needs

Make it Vegan – While I haven’t tried this variation myself yet, you may be able to get away with replacing the eggs in these muffins with a vegan egg substitute. I’ve used the Bob’s Red Mill Vegan Egg Substitute in other recipes, and have almost always found it successful. Flax eggs might work here as well, though expect a slightly more dense gluten-free muffin if going that route.

Cut the Recipe in Half – This recipe makes 24 gluten-free coffee cake muffins, but if that sounds like too much for you, you can easily cut this recipe in half! That’s right, use half of all ingredients listed for just 12 perfect muffins.

Use Regular Flour – Feel free to simply swap the gluten free all purpose flour for regular all purpose flour in this recipe.

Other Delicious Mix-Ins

Instead of the cinnamon and streusel topping, feel free to add one of the following to your gluten-free muffins:

  • Blueberries
  • Sliced Bananas
  • Chocolate Chips
  • Cranberries and Orange Zest
  • Lemon Juice and Poppyseeds
  • Strawberries
  • Raspberries
  • or simply leave them plain!
Perfect Gluten-Free Coffee Cake Muffins
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Perfect Gluten-Free Coffee Cake Muffins

3 from 95 votes
Recipe by Samantha Course: BreakfastDifficulty: Easy
Servings

24

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Perfectly fluffy and delicious coffee cake muffins made gluten-free, with a dairy-free option as well! They’re irresistibly soft, fluffy, sweet, and complete with a cinnamon streusel topping. I especially love enjoying a warm gluten-free muffin with my coffee in the morning – there’s no better way to start the day!

Ingredients

  • For the gluten-free muffins:

  • 3 cups gluten-free all purpose baking flour

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 cup sugar

  • 1 cup butter, melted (I used non-dairy butter)

  • 3/4 cup milk (I used non-dairy almond milk)

  • 3 eggs, at room temperature

  • 1 teaspoon vanilla extract

  • For the crumb topping:

  • 1 cup gluten-free all purpose baking flour

  • 1 cup brown sugar

  • 1/2 cup butter, softened

  • 1 teaspoon cinnamon

Directions

  • Preheat oven to 350° Fahrenheit and line a muffin tin with cupcake liners.
  • Mix together the flour, baking powder, cinnamon, and salt in a large bowl.
    • gluten-free coffee cake muffins step 1
  • In a separate bowl, whisk together the sugar, melted butter, milk, eggs, and vanilla extract.
    • gluten-free coffee cake muffins step 2
  • Slowly pour the wet ingredients into the dry ingredients, mix until just combined. Fill each muffin mold with about ¼ cup of batter.
    • gluten-free coffee cake muffins step 3
  • Mix together all crumb topping ingredients in a bowl, then sprinkle over each muffin.
    • gluten-free coffee cake muffins step 4
  • Bake for 20-25 minutes or until a toothpick inserted down the center of a muffin comes out clean. Let cool in tin for 10 minutes before transferring to a wire cooling rack to cool completely.
    • gluten-free coffee cake muffins step 5

Notes

  • Gluten-Free All Purpose Flour: I used Bob’s Red Mill Gluten Free 1:1 Baking Flour.
  • Butter: I used Earth Balance Vegan Buttery Sticks to make this recipe dairy-free.

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30 Minutes or Less

Gluten-Free Gingerbread Cookies

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Gluten-Free Gingerbread Cookies

Rich in flavor, yet delicate in texture, gingerbread cookies are a classic Christmas holiday hit! These gluten-free gingerbread cookies are soft, chewy and flavorful from the molasses and warm spices. Dairy-free option is also included, so everyone can enjoy!

Gluten-Free Gingerbread Cookies

I love the holiday season, especially for all the food and desserts that come with it. Gingerbread cookies are one of the Christmas cookies that I love to make this time of year. Since my gingerbread cookies recipe is both gluten-free and dairy-free, it’s super friendly to dietary restrictions and baked slightly crisp with a soft, chewy, and perfectly spiced middle!

Main Ingredients Needed To Make Gluten-Free Gingerbread Cookies

  • All Purpose Gluten-Free Baking Flour

  • Butter – Dairy or non-dairy is fine depending on your preference, but I used non-dairy.

  • Egg

  • Baking Soda

  • Brown Sugar

  • Molasses – if you don’t know what molasses is: a syrupy byproduct of sugars from sugarcane and sugar beets.

  • Spices – ground ginger, cinnamon, nutmeg, ground allspice, salt

  • For the icing: powdered sugar, milk, vanilla extract

Tips When Making Gingerbread Cookies

  • To make vegan, use 2 flax eggs! To make one flax egg you will simply mix 2.5 tablespoons water and 1 tablespoon flaxseed meal and allow to sit for 5 minutes. Once it’s thick, you’ll use the flax mixture just as you would a regular egg.

  • You could substitute the molasses with maple syrup if you need something more “on hand,” but I definitely prefer it with molasses!

  • Blackstrap molasses provides a richer flavor and deeper color. Regular unsulphured molasses can be substituted for a lighter color and flavor.

  • Get your friends and family involved with the gingerbread cookie decorations (while sipping on big mugs of vegan hot chocolate). There’s no better way to get in the Christmas spirit!

  • Be creative! Turn these gingerbread cookies into a snowman, yeti, teddy bear and more.

What to use on GINGERBREAD Cookies For Decorations?

  • Shredded coconut: This can help to mimic snow when decorating your cookies (especially great when making house-shaped cookies).
  • Mini chocolate chips
  • Cream cheese frosting: Instead of the simple glaze, combine plain vegan cream cheese with powdered sugar.
Gluten-Free Gingerbread Cookies
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Gluten-Free Gingerbread Cookies

0 from 0 votes
Recipe by Samantha Course: DessertsCuisine: American, Christmas
Servings

12

servings
Prep time

10

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

20

minutes

Rich in flavor, yet delicate in texture, gingerbread cookies are a classic Christmas holiday hit! These gluten-free gingerbread cookies are soft, chewy and flavorful from the molasses and warm spices. Dairy-free option is also included, so everyone can enjoy!

Ingredients

  • 6 Tablespoons Butter (softened)

  • 1/2 Cup Brown Sugar

  • 1/2 Cup Molasses

  • 1 Egg (at room temperature)

  • 2 1/2 Cups All Purpose Gluten-Free Baking Flour

  • 1 Teaspoon Baking Soda

  • 1/2 Teaspoon Salt

  • 1 Tablespoon Ground Ginger

  • 1 Teaspoon Cinnamon

  • 1 Teaspoon Nutmeg

  • 1/2 Teaspoon Ground Allspice

  • For the icing:

  • 2 Cups Powdered Sugar

  • 2 Tablespoons Milk

  • 1/2 Teaspoon Vanilla Extract

Directions

  • Beat butter and brown sugar together in a large bowl with either a hand or stand mixer, until light and fluffy. Add in molasses and egg, beat until combined.
  • In a separate bowl, mix together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice.
  • Add flour mixture into butter mixture and beat until a dough forms. Cover dough and let chill in fridge for at least one hour.
  • Once ready to bake, preheat oven to 350° Fahrenheit and line baking sheets with parchment paper.
  • Place dough on a floured surface and roll until ¼-inch thick. Use a cookie cutter to cut out shapes from dough and carefully transfer shapes to prepared baking sheets.
  • Bake cookies for about 7 minutes, then remove, and transfer to a wire cooling rack to cool completely.
  • Make icing by whisking all ingredients together in a small bowl. Add food coloring if you’d like, then use to decorate cookies.

Notes

  • To Store: Once the glaze has dried, store the vegan cookies in a cookie tin for 2-3 weeks.
  • To Freeze: Once the cookies are cooled place the undecorated cookies in a plastic freezer bag and place them in the freezer.  The cookies can be frozen for up to six months.

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Dairy-Free

Gluten-Free Stuffing (With Dairy-Free Option)

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Gluten-Free Stuffing

Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic dish you can make for the upcoming holidays to share with family and friends!

Gluten-Free Stuffing

A Thanksgiving meal isn’t complete without the stuffing! I love the savory flavors of onion, celery, sage, rosemary and chicken stock all mixed together with cubes of toasted bread. With the holidays coming up, you’re going to want a quick, delicious gluten-free stuffing recipe on hand. This one will not disappoint. It’s not only gluten-free but it’s also dairy-free, ensuring even those with allergies can enjoy this timeless dish.

MAIN INGREDIENTS NEEDED

  • Gluten-Free Bread

  • Butter

  • Yellow Onion

  • Celery

  • Garlic Cloves

  • Fresh Sage, Parsley & Rosemary

  • Salt

  • Chicken/Vegetable Stock

  • Eggs

TIPS TO FOLLOW WHEN MAKING This Classic Gluten-Free Thanksgiving Stuffing

  • I used Canyon Bakehouse Gluten-Free Mountain White bread in this recipe and it cooked up beautifully!

  • I kept this stuffing recipe classic, but you could easily add sautéed mushrooms, cranberries, apples, or a little sausage to it if you’d like. Here’s one variation you can try if you want to add a little sweet to this savory dish.

    • Cranberry-Apple Stuffing: When cooking onions and celery, add 2 peeled, cored and diced apples, and 1 cup dried cranberries to the aromatics when you add the stock.
  • To make this dairy-free, all you have to do is replace the butter with vegan butter!
Gluten-Free Stuffing (With Dairy-Free Option)
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Gluten-Free Stuffing (With Dairy-Free Option)

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic Thanksgiving dish you can make for the upcoming holidays to share with family and friends!

Ingredients

  • 15 Ounce Loaf (cut into cubes)

  • 1/2 Cup Butter

  • 1 Large Yellow Onion (chopped)

  • 1 Cup Celery (chopped)

  • 5 Whole Garlic Cloves (minced)

  • 1/2 Cup Fresh Parsley (chopped)

  • 3 Tablespoons Fresh Rosemary (chopped)

  • 3 Tablespoons Fresh Sage (chopped)

  • 2 Teaspoons Salt

  • 2 Cups Chicken or Vegetable Stock (divided)

  • 2 Whole Eggs

Directions

  • Preheat oven to 350° Fahrenheit.
  • Spread bread cubes into an even layer on a baking sheet and bake for 30 minutes, tossing halfway through.
  • Melt butter in a small saucepan over medium heat, then add in the onion, celery, and garlic. Sauté until soft, about 8 minutes.
  • Add toasted bread cubes, onion mixture, fresh parsley, sage, rosemary, salt, and 1 cup of stock to a large bowl – toss to combine.
  • In a separate bowl, whisk together the remaining one cup of stock and eggs. Pour egg mixture into bread mixture and stir until just combined.
  • Transfer to a 9×13-inch baking dish and bake for 45-50 minutes or until golden brown.

Recipe Video

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Appetizers

Gluten-Free Soft Pretzels

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Gluten-Free Soft Pretzels

These homemade gluten-free soft pretzels are chewy, soft, flavorful, and so delicious! It’s a fun and easy snack recipe you can make for the whole family. Dip it in cheese sauce, sprinkle it with salt, or drizzle chocolate right on top, the choice is yours. Either way, you won’t be able to eat just one!

Soft pretzels are a classic snack that might seem hard to make, but they’re not hard at all! With simple, healthy ingredients, this gluten-free soft pretzels recipe is fun to make and doesn’t take long. For people with gluten sensitivities, these pretzels are the perfect way to enjoy a classic snack.

MAIN INGREDIENTS NEEDED TO MAKE THESE Gluten-Free Soft Pretzels

  • All-Purpose Flour – (I’ve used Bob’s Red Mill All-purpose gluten-free flour with great success!)

  • Active Dry Yeast

  • Brown Sugar

  • Salt

  • Xanthan Gum

  • Baking Powder

  • Water

  • Butter (non-dairy)

  • Egg & Egg Yolk

TIPS ON MAKING Gluten-Free Soft Pretzels

Salt is the usual go-to when it comes to pretzel toppings. However, you can use all different kinds of toppings to make it sweeter or more to your liking.

  • For an almond topping, use Honey Roasted Almonds. Chop roasted almonds into small bits, brush freshly baked pretzels with melted butter, then roll or sprinkle in almonds.

  • For a cinnamon sugar topping, mix 1/2 tsp of cinnamon with 1/4 cup granulated sugar and melt 1 Tbsp of butter in a small bowl. Brush the freshly baked pretzels with melted butter, then roll in cinnamon sugar. 

  • For an extra burst of savory flavors, you can use King Arthur Flour’s Everything Bagel Topping, which is a combination of salt, poppy seeds, sesame seeds, dried onion, and garlic. 
Gluten-Free Soft Pretzels
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Gluten-Free Soft Pretzels

0 from 0 votes
Recipe by Samantha Course: SnacksCuisine: AmericanDifficulty: Easy, Medium
Servings

10

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

1

hour 

These homemade gluten-free soft pretzels are chewy, soft, flavorful, and so delicious! It’s a fun and easy snack recipe you can make for the whole family. Dip it in cheese sauce, sprinkle it with salt, or drizzle chocolate right on top, the choice is yours. Either way, you won’t be able to eat just one!

Ingredients

  • For the dough:

  • 3 cups all purpose gluten-free flour

  • 2 ¼ teaspoons active dry yeast

  • ¼ cup brown sugar

  • 2 teaspoons salt

  • 1 teaspoon xanthan gum

  • ½ teaspoon baking powder

  • 1 cup warm water

  • ¼ cup non-dairy butter, melted

  • 1 egg, at room temperature

  • For cooking:

  • 10 cups water

  • 2/3 cup baking soda

  • For egg wash:

  • 1 egg yolk

  • 1 tablespoon water

  • For topping:

  • Salt

Directions

  • Mix together the gluten-free flour, yeast, brown sugar, salt, xanthan gum, and baking powder in a large bowl. 
  • Form a well in the center of the flour mixture then pour the warm water, melted butter, and egg into the well. Whisk to combine while slowly incorporating the dry ingredients into the wet ingredients. 
  • Transfer dough to a floured surface and knead until smooth, then shape into a ball and transfer to a lightly greased bowl. Cover bowl with towel, leave to proof in a warm place for an hour or until doubled in size.
  • Preheat oven to 450° Fahrenheit and line a baking sheet with parchment paper.
  • Place dough on a floured surface and separate into 10 equal balls. Warm each ball between the palm of your hands for a few seconds, then roll into an 18-inch rope before shaping each rope into a pretzel. For help shaping, follow this tutorial.
  • Cover pretzels with a towel while you bring 10 cups water to a boil in a large pot. Once boiling, add in the baking soda.
  • Once foam subsides, carefully drop one pretzel at a time into the boiling water for just 30 seconds. Remove from water and arrange on a baking sheet. 
  • Whisk together the egg yolk and one tablespoon of water then brush egg wash over top of each pretzel before sprinkling with salt if you’d like.
  • Bake pretzels for 20-25 minutes or until lightly golden brown, then leave to cool on baking sheet for 10 minutes before transferring to a wire cooling rack to cool rest of the way.

Recipe Video

Notes

  • Xanthan gum provides a pleasant chewiness to the pretzels. If omitted or substituted, it may affect the softness and texture of the pretzels.
  • Storage: These taste best when eaten the same day, but if you want to store them, wrap them individually in plastic wrap and keep in the fridge for up to 2 days or in the freezer for 1 month.

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