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  • Writer's pictureAmanda MacGregor

Homemade Gluten-Free Pretzel Nuggets

Updated: Mar 9

Homemade Gluten-Free Pretzel Nuggets - amanda macgregor - food allergy recipes

If you have been here for a while, you may be aware of how much my family loves themed parties and gatherings. If you are new, we invite you to check out our Parties tab! What started with just The Walking Dead viewing parties has grown into themed BBQ parties, movie nights, bridal showers, and even dinner celebrations.

Last year, my cousins hosted an Oktoberfest gathering. Knowing the foods that were going to be there, I figured that now was the right time to try and make myself pretzel nuggets I could eat!


This is one recipe I cannot promise is quick and easy. If you are also going to take the plunge at making pretzel nuggets, be sure to carve out at least 3 hours to do so. It is a long process, but 100% worth it.

If you are looking for quick and easy, we suggest getting The Greater Kneads' Soft Pretzel Nuggets. They can be found in the frozen foods section of selected grocery stores or you can order them online! Use code AMACGREGOR10 to get 10% off your order.

*Please note that their pretzel nuggets contain nightshades, using potato starch. If you need to be nightshade-free, these store-bought pretzel nuggets will not work for you, but our recipe will!

Homemade Gluten-Free Pretzel Nuggets - amanda macgregor - food allergy recipes

Flavors they have available:


Our Homemade Gluten-Free Pretzel Nuggets will have you reminiscing about the warm buttery pretzels from the mall. They are perfectly dense and naturally sweetened with honey and brown sugar. Best of all, they are gluten-free, made without potato or corn starch, and can be made easily right in your home kitchen.

Homemade Gluten-Free Pretzel Nuggets



For the dough:

  • ½ teaspoon honey

  • 1 ¼ cups warm dairy-free milk - about 110° F

  • ½ tablespoon instant dry yeast

  • 3 ½ cups gluten-free all-purpose flour

  • 1 ¼ teaspoon salt

  • ½ teaspoon cream of tartar

  • ½ teaspoon baking soda

  • 3 tablespoons brown sugar

  • 3 tablespoons palm shortening or dairy-free butter, softened

  • 1 egg, room temperature

  • olive oil or sunflower oil, as needed

For the water bath:

  • 8 cups water

  • 3 tablespoons baking soda

  • 2 tablespoons granulated cane sugar

For the topping:



  1. In a small bowl, add the honey and ¼ cup of the milk; stir to combine.

  2. Add the instant dry yeast, stir it, and let it bloom in a warm place for 5 to 10 minutes.

  3. In a medium-sized bowl, combine the gluten-free all-purpose flour, salt, cream of tartar, baking soda, and brown sugar. Whisk until combined.

  4. When the yeast mixture is ready, add it to the flour mixture, along with the remaining cup of milk, the palm shortening/butter, and the egg. Use a rubber spatula to combine.

  5. Place the dough on a clean surface and knead for 3 to 4 minutes until smooth.

  6. In a clean medium-sized bowl, grease the bowl with oil, add the dough, and cover with a clean towel. Set aside in a warm place and allow to rise for at least 1 hour.

  7. Preheat the oven to 425°F and line two baking sheets with parchment paper or silicone baking mats.

  8. On a clean surface, add a little bit of oil, as needed. Take a handful of dough at a time, leaving the remaining dough inside the bowl and cover. Roll the handful of dough into a 12-inch log. Cut the log into ½ inch to 1-inch pieces. Roll the individual bites on the clean surface to smooth the edges and then place them on one of the baking sheets. Repeat until you use up all the dough.

  9. Bring the 8 cups of water to a rolling boil. Once boiling, slowly add the baking soda and sugar, making sure the water doesn't boil over from the baking soda.

  10. Drop 6 to 10 pretzel nuggets into the water and let them boil for 5 to 10 seconds. Remove with a slotted spoon and place onto the other baking sheet. Be careful not to let them touch each other or else they will stick.

  11. Brush the nuggets with either a beaten egg or oil and sprinkle on course salt or seasonings of your choice.

  12. Bake for 8 minutes or until they are browned. Rotate the pan halfway through the cooking time for a more even bake.

  13. Serve with a dipping sauce of your choice, like a dairy-free ranch dressing or cheese sauce. If you are opting for a sweet pretzel nugget over a savory one, you can serve it with sweeter dipping sauces, like melted chocolate or icing.

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