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1 cup all purpose gluten-free flour with xanthan gum

¾ teaspoon kosher salt + extra for sprinkling

2 teaspoons baking powder

1 cup fat free Greek Yogurt (we used Fage brand)

Melted butter or olive oil for brushing

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1. Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.

2. In a large bowl add flour, baking powder and salt and mix or whisk well. Add the yogurt and using a stand mixer or hand mixer, mix for 2-3 minutes or until well combined. The dough will form into a ball and pull away from the mixer when well combined.

3. Place dough on a silicone rolling mat and using your dry hands coated with the tiniest bit of flour, roll into a ball and knead about 10 times.

4. Divide the dough into 5 equal pieces, then roll each piece into a ball and then using both hands roll each ball into worm like strips, about 11-12 inches long. Pro tip: I find it easiest to roll into the worm like shape by placing the ball on a silicone mat and rolling with both hands.

5. Then form a pretzel shape by forming a loop with one side, then looping the other side over the top of the first loop, and gently pressing the loops into the edge of the pretzel base. Then place on the prepared baking sheet.

6. Use a brush to generously brush melted butter or olive oil on the top and sides of the pretzel, including the inside of the braid. Sprinkle with coarse salt to taste.

7. Bake on the middle rack of the oven until golden about 22 minutes.

8. If you want to add more salt after baking, while still hot, brush the tiniest bit of olive oil or butter on the baked pretzel and then sprinkle with additional salt.. this will make sure the extra salt sticks to the pretzel.

see instructions for baking soda water bath 🛁