Description
These soft pretzels are chewy, flavorful and totally gluten free. Top with cheese, herbs, salt, or whatever your tastebuds desire.
Ingredients
Scale
- 2/3 cup milk (warm)
- 1 tablespoons butter
- 1 teaspoon yeast
- 1/4 cup light brown sugar
- 1 1/2– 2 cups gluten free all purpose flour (I used Cup4Cup*)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ¼ cup oil
Pretzel bath and baking
- 1 teaspoon kosher salt (or pretzel salt for dusting on pretzels)
- 4 tablespoons baking soda
- 2 cups boiling water
- 6 tablespoons butter (melted)
Instructions
- Preheat oven to 375 F/180 C and line a large baking sheet or two baking sheets with parchment paper.
- Combine yeast with warm milk and sugar in the bowl of your stand mixer fitted with paddle attachment. In a medium bowl, mix flour and baking powder.
- Once the mixture becomes “frothy” your yeast is ready. Usually it takes 5-10 minutes. Stir in salt and 1 tbs of melted butter, oil, and egg. Add flour mixture gradually until a dough forms and is no longer sticky. You may need more or less depending on temperature differences and knead dough for 5 more minutes until smooth and pliable. The dough might be a bit sticky, which is ok. Cover bowl with lightly plastic wrap and set in a warm, draft-free location to rise until nearly doubled in size (about 40 minutes).
- While dough is resting, prepare a baking soda bath. In a medium-sized pot, boil water with baking soda. Once the baking soda is mostly dissolved, take the mixture off the heat and allow it to come down to a lukewarm temperature. Pour into a 9×9 (22 cm) baking dish once cooled down.
- Take dough out of the bowl and flatten slightly with the palm of your hand. I prefer kneading the dough in a lightly floured silicone pad. After kneading grease the silicone pad and gently fold with a rubber spatula or greased hands. Cut dough into 8 sections. Roll each triangle into a long, thin rope, about 12 inches 930 cm) long. Shape into a pretzel by twisting both ends of the rope into a pretzel shape, crisscrossing them once, and then crossing one end over another in an X. Tuck the ends of the X behind the bottom of the pretzel shape and press gently but firmly to seal and place in baking soda bath for 2 minutes.
- Once the 2 minutes are up, carefully pick pretzel up either by your hand or with the help of a fork and place on prepared baking sheet.
- You may have to re-shape slightly. Sprinkle the pretzel with coarse salt or some cheddar cheese while still wet (optional). Repeat these steps until all pretzels are prepared and place them 2 inches apart from one another and on the baking sheet(s).
- Brush generously with melted butter and bake pretzels for 8-9 minutes or until golden brown.
Notes
*NOTE: I prefer Cup4Cup because of its texture and the elasticity it gives. I haven’t tried with different gluten free flour brand, so the results may vary and be different.
- Category: Baking, Bread