Clench281 posted...
i have never seen a gluten free soft pretzel
I'm not even sure how possible that would be. What sets pretzels apart from other bread is treating them with a basic solution before baking (traditionally and commercially, they get dipped in lye, but at home it's more common to boil them in baking soda), which denatures the proteins on the surface in a way that makes them more readily undergo Maillard reactions, which is why they get such a brown crust. While gluten is not the only protein in glutinous bread, it is a major one, and I expect the replacement proteins in gluten-free dough might not behave the same way.
I should probably just look into it instead of speculating aimlessly, but where's the fun in that?