New Dawn Kitchen
Soft Pretzels
Warm, chewy, golden soft pretzels — completely gluten-free and naturally egg- and dairy-free. These pretzels twist beautifully, rise well, and bake up with that classic soft center and lightly crisp exterior everyone loves.
In this on-demand masterclass, I’ll show you step-by-step how to make perfect gluten-free soft pretzels at home — with two shaping options: the classic twisted pretzel and a super-simple pretzel bite variation for quick, snackable, time-saving baking.
Whether you're serving them warm with soup, making game-day snacks, or filling lunchboxes with pretzel bites, these are the kind of bakes that disappear fast.
You’ll Get:
Full Masterclass Video – Watch as I guide you through mixing, shaping, boiling, and baking both full-size pretzels and pretzel bites.
Downloadable Recipe PDF – Clear instructions, substitution notes, and my best tips for getting that signature pretzel texture.
What You’ll Learn:
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How to create chewy, bakery-style gluten-free dough — egg- and dairy-free.
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How to shape classic twisted pretzels with confidence.
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A super easy, time-saving pretzel bite variation perfect for busy days.
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The baking soda boil method for that authentic pretzel chew and color.
Ingredients
Contains: no eggs, no dairy.
Water, arrowroot starch (or tapioca), millet flour (or rice flour), sorghum flour (or lite buckwheat), brown sugar, whole psyllium husk, xanthan gum, active dry yeast, salt, (baking soda for water bath).
Ready to Bake Soft, Chewy Gluten-Free Pretzels at Home?
👉 Join the Soft Pretzels Masterclass for just $27 (one-time payment!)
Frequently Asked Questions
NICE TO MEET YOU
I'm Katy Davis
After having my first daughter in 2010, we were both diagnosed gluten and dairy intolerant when she was just 7 months old. I wasn't sure what I could even eat, I lost 20 pounds, I was feeling frustrated, lonely, and mad at my body.
I bought a gluten free pancake mix that was dry and flavorless but thought, "hey, it's something." I started tweaking it and making it better. I learned how the different flours worked together and what substitutions I could use. The kitchen became my calm place.
Baking for myself and daughter turned to baking for friends, selling at farmers markets, and ultimately opening my own gluten free bakery in 2014.
Now I use what I've learned to help people just like you bake in their own kitchen. I’ll show you how to incorporate baking gluten free into your life so your kitchen can become your calm place too.
