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    Home » gluten free » Gluten Free Baking

    Gluten free Vegan Pretzel Bites

    Published: Jan 24, 2015 · Modified: Feb 22, 2018 by Richa 21 Comments

    Jump to Recipe   Print Recipe

    These Gluten free Vegan Pretzel Bites are easy and perfect to dip into a mustard dip. Gum-free, soy-free Recipe.

    Jump to Recipe   

    Gluten free Vegan Pretzel Bites | Vegan Richa

    These gluten-free pretzel bites are chewy, soft and perfect with any dip. I used sweet potato puree for the moisture, you can use well mashed potatoes or non dairy yogurt to keep the color white. 

    When I made the regular wheat Pretzel bites  a few weeks back, I knew I was not going to eat too many of those. so I made some gluten-free bites for me. I have been trying to eat less or no gluten since December. It seems to help keep my sinus inflammation down. The sinuses are still crappy, but less so with less gluten esp less wheat in my diet. I am hoping I will not have to keep this up once the temperatures rise and it gets sunny. keeping my fingers crossed!

    Till then lets eat some gf pretzels! 

    The white pretzels in the picture are regular pretzels and the yellow-ish ones are gluten-free. Ignore them sitting in the same bowl. 🙂

    Gluten free Vegan Pretzel Bites | Vegan Richa

    More Vegan Superbowl recipes here!.

    Steps:


    Mix the dry and wet ingredients and knead for a minute to make the dough.

    Gluten free Vegan Pretzel Bites | Vegan Richa

    Pat it down into 3/4 inch thick rectangle. Slice into bites. 

    Gluten free Vegan Pretzel Bites | Vegan Richa

    Place on parchment lined sheet. Brush the baking soda wash. Let sit for 2 minutes. then brush the cornstarch wash. 

    Bake for 10 minutes 

    Gluten free Vegan Pretzel Bites | Vegan Richa

     

    Gluten free Vegan Pretzel Bites | Vegan Richa #glutenfree #veganricha #vegan
    Print Recipe
    5 from 4 votes

    Gluten free Vegan Pretzel Bites

    These Gluten free Vegan Pretzel Bites are easy and perfect to dip into a mustard dip. Gum-free, soy-free Recipe.
    Prep Time45 mins
    Cook Time15 mins
    Total Time1 hr
    Course: Snack
    Cuisine: American
    Servings: 8
    Calories: 114kcal
    Author: Vegan Richa

    Ingredients

    • Dry:
    • 1/4 cup (32 g) arrowroot starch
    • 3 Tbsp potato starch
    • 1/2 cup (60 g) + more oat flour
    • 3/4 tsp (0.75 tsp) baking powder
    • 1/3 to 1/2 tsp salt
    • Wet:
    • 2 tbsp warm water
    • 2 tsp active yeast
    • 2 tsp sugar
    • 1/4 cup (70 g) sweet potato puree
    • 1 tbsp flaxmeal
    • 2 tsp psyllium husk
    • 1/4 cup (62.5 ml) warm hot water
    • 1.5 tbsp oil or melted vegan butter
    • 2 tsp coarse sea salt or kosher salt for sprinkling

    Instructions

    • In a bowl, combine the dry ingredients through salt.Whisk well.
    • In another bowl, add 2 Tbsp warm water and mix in the yeast and sugar. Let it sit for 2 minutes or until frothy.
    • Grind or blend the flax seed meal and psyllium husk to make a coarse meal.
    • In another bowl, well yes, another bowl, mix the flax+psylium with warm hot water. Add in the sweet potato and mix in. Let it sit for 2 minutes.
    • Combine the wet bowls into the dry or choose any one bowl in which you empty the other 2. Mix well. Knead to make a smooth soft dough. The dough initially will appear dry and then will come together. If you continue kneading it will continue to get sticky. Stop kneading when smooth and soft and just about getting sticky.
    • Depending on the moisture in the sweet potato puree, you might need a tbsp more oat flour or a few sprinkles of water.
    • Let the dough sit for 5 minutes.
    • Flatten the dough on parchment into 1/2 to 3/4 inch thick rectangle.
    • using a pizza cutter or knife cut the rectangle into cubes.
    • Place the cubes on parchment lined sheet. Spray water on them and let sit for 10 to 15 minutes.
    • Prepare the baking soda solution and cornstarch solution from Pretzel recipe here.
    • Preheat the oven to 450 degrees F / 220ºc.
    • Brush the pretzels liberally with hot baking soda solution. Let it sit for 2 minutes.
    • Then brush with hot or warm cornstarch solution.
    • Sprinkle salt. Place another parchment sheet on top on the entire baking sheet to cover all the pretzels.*Important. else the pretzels will dry out and get hard during baking.
    • Bake for 12 minutes. Remove top parchment, turn the baking sheet around and bake for 2 minutes. Broil for half to 1 minute if the pretzels have not browned enough.
    • Serve warm with dips of choice!

    Notes

    nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Gluten free Vegan Pretzel Bites
    Amount Per Serving
    Calories 114 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Sodium 709mg31%
    Potassium 192mg5%
    Carbohydrates 18g6%
    Fiber 2g8%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 1680IU34%
    Vitamin C 1.9mg2%
    Calcium 40mg4%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Reader Interactions

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    1. Janelle

      August 03, 2021 at 1:46 pm

      5 stars
      Is there something I can use instead of potato starch? And is the sweet potato puree canned?
      Thanks! Can’t wait to try these!

      Reply
    2. Nikunj Verma

      December 25, 2020 at 7:10 pm

      Is there a substitute for oats flour? Like can I use brown rice flour? Thank you

      Reply
    3. Artemis

      December 24, 2020 at 10:46 pm

      Could I substitute oat flour?

      Reply
    4. Candace VandeZande

      February 01, 2020 at 11:58 am

      What would the amount for non dairy yogurt substitute be?

      Reply
      • Richa

        February 01, 2020 at 2:01 pm

        same

        Reply
    5. Joan

      January 30, 2015 at 9:15 pm

      5 stars
      These are great! I made these 2x today! I know piggy. LOL. The second time I made pretzel rings, I came out with 4 rings ( like vada size). The second time browned better than the first maybe I was in too much of a hurry to try them?

      Reply
      • Richa

        January 30, 2015 at 10:38 pm

        yay!! do tag me on social media if you post a picture 🙂
        could be that the bites were placed too close to each other, or the baking soda wash was stronger or well brushed on the rings.

        Reply
    6. Kim

      January 30, 2015 at 8:14 pm

      I’m new to gluten-free baking and haven’t been able to find psyllium yet. Is there a substitute I can use? Thanks for your help!

      Reply
      • Richa

        January 30, 2015 at 8:46 pm

        use chia seed meal.

        Reply
    7. Charlene @ That Girl Cooks Healthy

      January 26, 2015 at 11:55 am

      Glad I found your website, these little pretzels looks lovely. I would love to give this recipe a try.

      Reply
    8. Kathy Sturr of the Violet Fern

      January 26, 2015 at 7:14 am

      I sent this recipe to my sister for game day – she RAVES about it! I can’t wait to make it myself.

      Reply
    9. Caitlin

      January 26, 2015 at 6:46 am

      these look absolutely beautiful, lady. i am making these asap.

      Reply
    10. Abigail

      January 25, 2015 at 3:52 pm

      Haha, and we celiacs are positively TERRIFIED at seeing gluten-full pretzel bites in the same bowl with gluten-free ones.

      Reply
      • Richa

        January 25, 2015 at 3:55 pm

        my kitchen is mixed, hence the mixed pictures. I usually take separate pictures. but the light was fading and the tummies were grumbling 🙂

        Reply
    11. The Vegan 8

      January 25, 2015 at 3:39 pm

      They look so yum Richa! I have been testing a couple of GF versions and mine is not quite perfected yet, but I have a couple of very slight similarities to yours, but still totally different. I actually love that you used sweet potato, it’s one of my favorite ingredients to use in my baking, I use it in my muffins and pancakes and blondies! I am totally stoked to try this version too since your first ones were SO GOOD! You totally rock. xx

      Reply
      • Richa

        January 25, 2015 at 3:56 pm

        yay! i cant wait to see how your version turned out!

        Reply
    12. Jen and Emily @ Layers of Happiness

      January 25, 2015 at 10:20 am

      I love how allergy friendly all you recipes are – seriously?! Gluten free, vegan pretzel bites… you win every soft pretzel award there ever was. I need these in my mouth asap.

      Reply
    13. Ana @ The Awesome Green

      January 25, 2015 at 6:57 am

      5 stars
      What a great idea! I wonder if these can be shaped as classic pretzels.

      Reply
      • Richa

        January 25, 2015 at 10:59 am

        you would probably need a little more sweet potato in there so the dough is more moist. use a bit of flour to shape.

        Reply
    14. Rebecca @ Strength and Sunshine

      January 25, 2015 at 4:25 am

      These are 100% perfect! 🙂 So excited to try them!

      Reply
    15. Sophia @veggiesdontbite

      January 24, 2015 at 7:14 pm

      Yessss!!! Been waiting for the gluten free version. And who cares about the color?! My stomach does not have eyes 😉

      Reply

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