Gluten Free Soft Pretzel

Chef #333982's Note:

Gluten Free soft pretzel

• Total Time: 28 mins
• Prep Time: 20 mins
• Cook Time: 8 mins

Ingredients:

Servings: 6

• 1 tablespoon active dry yeast
• 1⁄8; cup warm water (105 degrees)
• 1 1⁄3; cups warm water
• 1⁄3; cup brown sugar
• 5 cups gluten-free flour , mix (with gum already added)
• 2 -4 tablespoons baking soda (2 tablespoons to each cup of water in sauce pan)
• coarse salt , to taste

Directions:

1. Dissolve the yeast in 1/8 cup warm water. Stir in remaining warm water, brown sugar and flour. Bear until smooth. Knead until smooth and elastic.
2. use hands to roll out dough into "snakes". Twist into traditional pretzel shape or braid.
3. Heat oven to 475 degrees.
4. Fill a saucepan with water. Pour in baking soda (2tbls to each cup of water in saucepan) and bring to a boil.
5. Place twisted pretzel dough in water for 15 seconds until dough is golden or yellow in color. Then remove pretzel from boiling water and place on a salted cookie sheet. Salt top of pretzel too.
6. Place cookie sheet with pretzels in the oven and bake for 8 to 10 minutes until pretzels are golden brown.

Reviews

[Nonies Nook]

This recipe was perfect! And super simple to make. I have to eat vegan and gluten free (among other things) and these tasted so good! I used a gluten free flour mix of millet, sorghum, tapioca flour, and potato starch. Then added 1 T xanthan gum. The dough wanted to break a little when twisting them into the pretzel shape, but went back together very easily. Thanks!

[Pear 'n Ginger Girl]

These were great, after one major change: I used 1 T baking soda in a sauce pan filled with 1" of water. Using 2 T soda per cup of water made the pretzels inedible. I also used 2 T more water in the recipe, as I felt the dough needed to be a bit less dry, and used 4 t xanthan gum for the 5 cups of flour mix. I'm so glad I found this recipe. It worked well in my new pretzel maker. Thanks for sharing!

[Chef #975648]

This recipe is totally incorrect- I added some corrections and how I actually ended up making them- check there. The flour is way too much, the dough doesn't really stay together well enough to make a pretzel shape, the dough is totally flavorless unless you add something, and they will be soggy if you don't use an eggwash. As it is written originally, I give it a one.