Homemade Soft Pretzels Gluten Free Recipe
Homemade gluten free soft pretzels make you feel like you're at the ball game any time of day, any day of the year!
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Servings: 4 gluten free soft pretzels
Ingredients
- 7 Tbs. room temperature gluten free beer OR club soda OR 7UP
- 1 tsp. granulated cane sugar
- 1 package rapid rise/bread machine yeast gluten free (e.g. Fleishmann's or Red Star
- 1 egg or egg substitute like 1 Tbs. flaxseed meal steeped in 3 Tbs. warm water
- 1 Tbs. honey or agave nectar
- 1 1/3 cup + 2 Tbs. 197 gr. gfJules All Purpose Gluten Free Flour
- 3/4 tsp. sea salt
- oil for brushing on top of soft pretzels
- 1/4 cup baking soda for soda bath
- coarse sea salt sesame seeds, or other toppings of choice
Instructions
- 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!
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.