Easy Gluten Free Soft Pretzels (Bites Option Too)
With these tasty and easy Gluten Free Soft Pretzels you’ll never wish for a store-bought pretzel again. These are the real thing, and reminiscent of the Auntie Anne mall favorites you loved! You can even make these into pretzel bites for little dippers. These are the perfect game day appetizer or holiday savory snack.
Servings: 6 pretzels
Calories: 281kcal
Cost: $8
Ingredients
- ½ cup sorghum flour
- 1 cup tapioca starch
- 1 cup white rice flour
- ½ cup arrowroot starch
- 1 teaspoon xanthan gum
- 2 teaspoons gelatin
- 1 tablespoon buttermilk powder
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 1 tablespoons Instant yeast
- 1 ½ cup Warm water about 110 degrees
- 1 teaspoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon psylium husk powder
- 1 teaspoon baking powder
Bath for Boiling
- 6 cup Water
- 1 tablespoon baking soda
- 1 teaspoon Salt
- 1 Egg for egg wash
Instructions
- Preheat the oven to 200°C (400°F)
- In a mixing bowl, mix the dry ingredients with the instant yeast, the sugar and the salt. In a separatebowl mix all the wet ingredients.
- Pour the wet ingredients to the dry ingredients and either with a mixer or your hands, mixwell to incorporate all the ingredients. You should get a dough that is not too wet or sticky but also not too try or crumbly. If it is too wet add a bit more flour, If it is too crumbly and dry add more warm water.
- Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to nearly double its size. Spray the top of the dough very lightly with cooking oil spray. Cover the bowl very tightly with an oiled piece of plastic wrap or the oiled top of your proofing bucket. Place it somewhere warm and let it rise for about an hour.
- When the dough is ready, line rimmed baking sheets with unbleached parchment paper and set them aside. Divide dough into 6 equal pieces and roll each into a ball. Working with one piece of dough at a time, roll into a thin rope about 12 inches long, pressing down and out with your palms and sprinkling lightly with flour to prevent sticking.
- Make a U shape with each rope of dough, holding the ends. Cross the ends over each other, pinching ends onto the bottom of the dough.
- In a large pot, make the baking soda bath by dissolving the baking soda and salt in approximately 6 cups of water, and bringing it to a rolling boil over medium-high heat. Place pretzels--one at a time--into the boiling cooking water. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to the prepared baking sheet.
- Once all pretzels have been boiled, brush the tops of each with egg wash and top with coarse salt.
- Place the baking sheet in the center of the preheated oven. Bake until golden brown allover (about 15-18 minutes).
- Allow pretzels to cool on the baking sheet for 5 minutes before serving.
- Serve with a dipping sauce of choice.
Notes
Make Ahead, Freezing, Reheating Instructions:
Make ahead: I recommend making the full recipe and storing until you’re ready to eat. If you can wait that long! Freezing: You can freeze the finished pretzels in an airtight container for up to three months. Reheating: Simply let the pretzels thaw on the counter until soft again. If you want that fresh warm taste, you can pop them into the microwave for about 10-15 seconds to get that.Nutrition
Serving: 1pretzel | Calories: 281kcal | Carbohydrates: 42g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 271mg | Potassium: 39mg | Fiber: 5g | Sugar: 6g | Vitamin A: 287IU | Vitamin C: 0.002mg | Calcium: 46mg | Iron: 2mg