Gluten Free Soft Pretzels
by: claire cary
These gluten free soft pretzels are so easy to make and can even be made dairy free! Coat them in cinnamon sugar or keep it simple with some butter and salt. You can't go wrong with these simple gluten free pretzels.
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6
Ingredients
Pretzels
- 3 ¾ cups gluten free all purpose baking flour (with xanthan gum) 465 grams
- 1 ¼ teaspoons salt
- ½ teaspoon baking powder
- 1 packet instant active yeast
- 3 tablespoons light brown sugar
- 1 large egg
- 2 tablespoons melted then slightly cooled butter
- 1 ¼ cups milk dairy or non dairy
Water
- 4 quarts water
- 2 tablespoons white sugar
- 4 tablespoons baking soda
Coating
- ½ cup butter melted
- ¾ cup white sugar
- 1 tablespoon cinnamon
Instructions
- To the bowl of a stand mixer, add the flour, baking powder, salt and yeast. I HIGHLY recommend weighing the flour if you can (465 grams) for the most accurate results.
- Warm the milk in the microwave for about 60 seconds or until it is warm (but not hot) to touch.
- Add the milk, butter, egg and sugar to the mixer and mix with the paddle attachment for about 4 minutes. If you do not have a stand mixer, you can mix by hand and then use your hands to knead the dough for 4 minutes. If it looks dry, add an extra tablespoon of milk. It shouldn't be crackly, but you don't want it too wet or sticky either.
- Cover with a towel and set aside to rise for 90 minutes.
- Toward the end of the 90 minutes, preheat the oven to 425 Fahrenheit.
- Combine the water, sugar and baking soda in a pot and bring to a boil.
- While you wait for the water to boil, divide the dough into 6 even pieces. You can do more or less depending on how big you want your pretzels. The dough shouldn't be super sticky or wet, but lightly flour your work surface to prevent sticking. Avoid flouring too much as we don't want to dry out the dough.
- Shape each dough ball in a disc and use your hands to roll into a long rope. I made mine about 18 inches.
- Form the rope into a U shape, then twist the top part across twice (see photos for reference), then fold over to press the ends on the bottom.
- Use a slotted spatula to carefully place each pretzel into the boiling water for just 5 seconds each, then place on a baking sheet lined with parchment paper.
- Once all pretzels have boiled, bake for 13-20 minutes or until the tops are lightly golden brown. If you are using cinnamon sugar, I suggest baking for less time, but if you are using butter and salt, I suggest baking for more time so they are a bit crispy.
- Remove from the oven and let cool for a few minutes.
- Dip each pretzel into the melted butter, then coat in the cinnamon sugar. Alternatively, dip in the melted butter, then add coarse salt on top.
Notes
I used the Bob's Red Mill 1:1 All Purpose Baking Flour which I highly recommend here. If you use a different blend, you may get different results. Just be sure to use a blend with xanthan gum!
Serving: 1pretzels / Calories: 458kcal / Carbohydrates: 73g / Protein: 9g / Fat: 18g / Fiber: 8g / Sugar: 31g
