Gluten Free Pretzel Bites
by: claire cary
These gluten free pretzel bites are the ultimate game day snack! They're fun and easy to make and can be topped with course sea salt or a cinnamon sugar coating. A total crowd pleasing recipe!
Ingredients
Pretzels
- 3 ¾ cups gluten free all purpose baking flour 465 grams - I highly recommend weighing here
- 1 ¼ teaspoon salt
- ½ teaspoon baking powder
- 2 ¼ teaspoons instant yeast one standard packet
- 2 tablespoons white sugar
- 1 egg
- 2 tablespoons butter melted
- 1 ¼ cups water
Water bath
- 9 cups water
- ⅓ cup baking soda
Extras
- 2 tablespoons melted butter for brushing on top after baking
- course salt for sprinkling on top
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. Mix to combine.
- Warm the water in the microwave for about 60 seconds or until it is warm (but not hot) to touch. It should be about 110 degrees Fahrenheit.
- Add the water, butter, egg and sugar to the mixer and mix with the paddle attachment for about 4 minutes. If it looks dry, add an extra tablespoon or two of water. 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 and baking soda in a pot and bring to a boil.
- While you wait for the water to boil, form the dough into a ball and cut into 6 even pieces. 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.
- Take each piece and roll into a long and skinny log about 3/4 inch wide. Cut into 1 inch pieces and repeat with all dough.
- Use a slotted spatula to carefully place each pretzel into the boiling water for just 5-10 seconds each, then place on a baking sheet lined with parchment paper.
- Sprinkle with the course salt while each pretzel bite is still wet to ensure it sticks.
- Bake for about 15 minutes or until browned. Let cool sightly, then brush with melted butter and serve immediately. Serve with queso, mustard or your favorite dipping sauce, enjoy!
Notes
Be sure to use instant yeast here, not just active yeast because we are not proofing it before adding to the dough.
To make these cinnamon sugar instead of salt, omit the course salt before baking, then after baking, toss with 1/2 cup of melted butter, then toss with a combined mixture of 3/4 cup white sugar and 1 tablespoon cinnamon.
Serving: 4pretzel bites bites / Calories: 196kcal / Carbohydrates: 36g / Protein: 6g / Fat: 4g / Sodium: 948mg / Fiber: 5g / Sugar: 4g
