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Gluten Free Soft Pretzels, just like everybody else’s Soft Pretzels, Bavarian Pretzels, Ball Park Pretzels, and Pretzel Bread … can be the same knots of delicious, soft, salted bread you remember! The best part? With gfJules #1-rated gluten free flour, you can make gluten free soft pretzels anytime you like!
Remember those ball park soft pretzels, still warm when the vendor handed them to you with tongs? Sprinkled with copious amounts of salt, smeared with mustard … just the thought of those treats transports me back to so many fond summer memories.
The taste and aroma of these amazingly soft, chewy gluten free pretzels will create all sorts of new fond memories. Double this recipe if you care to share!
Don’t skip the baking soda bath step. It’s crucial to getting the pretzels to be pretzel-y, rather than bread-y. The alkaline bath created by adding baking soda to the water for boiling helps to create a slight skin on the pretzels which prevents them from puffing up like mad when you bake them afterwards. Brushing with oil or egg before the final bath also gives them the sheen you need in a real soft pretzel.
So you see, the steps aren’t complicated, but they are important to making great gluten free soft pretzels!
This recipe is easily doubled, but remember: gluten free soft pretzels, just like wheat soft pretzels, are best enjoyed fresh. Next day soft pretzels just aren’t the same.
Happy pretzel making!
In a small bowl, mix liquid, sugar and yeast and let stand for 5 minutes.
In a large bowl, whisk together the egg and honey with the proofed yeast mixture. Slowly stir in the dry ingredients. Beat on low speed of an electric mixer for one minute, or until well-blended. If the dough is dry, add an additional 1 tablespoon gluten free beer or soda and mix well. The dough should hold together well without being overly sticky.
Turn dough out onto a clean surface or pastry mat very lightly dusted withgfJules™ All Purpose Gluten Free Flour. Divide dough into 4 even balls, then begin to gently roll each into long, skinny logs approximately 1/2 – 3/4 inch in diameter.
Take both ends of each log and twist into the middle.
Gently dab water under each of the ends of the twist to help them stick together, or they may release during the boil. Lay each pretzel onto a parchment-paper lined baking sheet.
Use a pastry brush to dust off any excess flour, then liberally brush the pretzels with more water. Cover with a damp cloth and proof for 10-15 minutes in a warm place like an oven preheated to 200° F, then turned off.
Preheat the oven to 375° (static) or 350° (convection).
Prepare a soda bath in a narrow, but tall pan, as the soda will make the water frothy. Add 1/4 cup baking soda to 6-8 cups of water (you can also add the remaining beer from the open bottle, if you like) and bring to a boil over high heat. Stir until the soda is completely dissolved.
Once the soda bath has achieved a rolling boil, gently submerge pretzels individually into the bath for 15-30 seconds on each side.
Remove with a slotted spoon or skimmer, drain and return the pretzels to the parchment-lined baking sheet.
Brush the boiled pretzels lightly with oil or egg wash (1 egg whisked with 2 tablespoons water) to help them brown, and top with coarse sea salt or other toppings.
Bake for 10 minutes, or until light golden brown. Do not over-bake!
Serve warm with your favorite gluten free mustard!