Soft pretzels from The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (page 178) by Aran Goyoaga

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute poppy seeds, sesame seeds, or pumpkin seeds for pretzel salt.

  • crandall57 on May 11, 2026

    These are the best pretzels ever. I used goat butter. We dipped them in food-grade lye.

  • Chefjames1 on September 28, 2025

    These are delicious. Use 10-15g less water if you don’t have superfine brown rice flour.

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