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Gluten-Free Auntie Anne's Pretzel Nuggets
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17 INGREDIENTS • 11 STEPS • 2HRS 25MINS

Gluten-Free Auntie Anne's Pretzel Nuggets

Recipe

4.9

17 ratings
Community Pick
Community Pick
This copycat recipe of Gluten-free Auntie Anne's Pretzel Nuggets reminds me of mall food courts and buttery buckets of pretzel nuggets. I’ve created a practically perfect gluten-free version you can make in your kitchen - no shopping spree is necessary to make these small but mighty golden pretzel nuggets.
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This copycat recipe of Gluten-free Auntie Anne's Pretzel Nuggets reminds me of mall food courts and buttery buckets of pretzel nuggets. I’ve created a practically perfect gluten-free version you can make in your kitchen - no shopping spree is necessary to make these small but mighty golden pretzel nuggets.
author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
https://www.sidechef.com

2HRS 25MINS

Total Time

$2.42

Cost Per Serving

Ingredients

Servings
10
us / metric
Dough
Milk
1 1/4 cups
Warm Milk, divided
110 degrees F (43 degrees C)
Instant Dry Yeast
2 tsp
Instant Dry Yeast
Honey
1/2 tsp
Honey
Gluten-Free All-Purpose Flour
3 1/2 cups
Gluten-Free All-Purpose Flour
553 grams
Xanthan Gum
1 tsp
Xanthan Gum
if not included in your mix
optional
Salt
1 tsp
Salt
Baking Powder
1/2 tsp
Baking Powder
Brown Sugar
3 Tbsp
Brown Sugar
Butter
3 Tbsp
Butter, softened
Egg
1

Sponsored

Eggland's Best Classic Egg, room temperature
Vegetable Oil
as needed
Vegetable Oil
for greasing the bowl
Water Bath
Water
8 cups
Water
Baking Soda
3 Tbsp
Baking Soda
Granulated Sugar
2 Tbsp
Granulated Sugar
Topping
Egg
1

Sponsored

Eggland's Best Classic Egg, beaten
Coarse Salt
to taste
Coarse Salt
optional
Butter
1/2 cup
Butter, melted
optional

Nutrition Per Serving

VIEW ALL
Calories
371
Fat
15.0 g
Protein
5.6 g
Carbs
53.1 g
Love This Recipe?
Add to plan
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Gluten-Free Auntie Anne's Pretzel Nuggets
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author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
https://www.sidechef.com

Author's Notes

The longer your pretzels sit in the baking soda bath the bitterer they become. If they are coming out too bitter, adjust the boiling time.

Every oven is different - but I have found that to keep the inside soft and pillowy and the outside crust crunchy, about 8 minutes with a turn in the middle works best.

To make these sweet, opt for a sprinkle of sugar or cinnamon sugar before baking rather than salt, and serve with frosting or chocolate spread as a dipping sauce!

Cooking Instructions

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step 1
Add Honey (1/2 tsp) to a small bowl of Milk (4 Tbsp) and stir to combine. Add in the Instant Dry Yeast (2 tsp), give it a stir and let bloom in a warm place for 5-10 minutes.
step 2
In the bowl combine Gluten-Free All-Purpose Flour (3 1/2 cups), Salt (1 tsp), Baking Powder (1/2 tsp), and Brown Sugar (3 Tbsp). Add Xanthan Gum (1 tsp) if your flour mix doesn't contain.
step 3
When the yeast mixture is ready, add it to the flour mixture along with the rest of the Milk (1 cup), Butter (3 Tbsp), and the Eggland's Best Classic Egg (1). Use a spatula to combine, then place the dough on a clean work surface and knead for 3-4 minutes until smooth.
step 4
Grease a bowl with Vegetable Oil (as needed), add the dough and cover with a clean towel. Allow to rise in a warm place for at least 1 hour.
step 5
Preheat the oven to 425 degrees F (215 degrees C) and line two baking sheets with parchment paper.
step 6
Add a little bit of Vegetable Oil (as needed) to a clean surface and one handful at a time, roll the dough into 12-inch logs. Keep the dough you aren’t working with covered.
step 7
Cut the logs into 1/2-inch to 1-inch pieces. Roll the individual bites on the counter to smooth the edges and then place them on the baking sheets.
step 8
Bring 8 Cups of Water (8 cups) to a rolling boil. Once boiling, add Baking Soda (3 Tbsp) and Granulated Sugar (2 Tbsp) to the boiling water. Pour in the baking soda slowly so the water doesn’t boil over.
step 9
Drop 6-10 pretzel bites into the water and let boil for 5-10 seconds. Remove with a slotted spoon and place onto the baking sheet. Careful not to let them touch.
step 10
Bush the nuggets with the beaten Eggland's Best Classic Egg (1) and sprinkle with Coarse Salt (to taste). Bake for 8 minutes or until brown. Rotate your pan halfway through for a more even bake.
step 11
Once the pretzel nuggets are cooked, toss them in 2 Tbsp of Butter (1/2 cup) per batch. Serve with a dipping sauce of your choice like ranch, cheese sauce, or mustard.

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Tags

Appetizers
Budget-Friendly
Gluten-Free
Comfort Food
Snack
Shellfish-Free
Vegetarian
Game Day
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