Happy National Pretzel Day

April 26, 2016

Today is National Pretzel Day and we want to help you celebrate! Pretzels are easy to make...even gluten-free!  And these are a great option for you to make when hosting allergen-friendly kids (or adults)! Pair it with honey mustard, or cinnamon-sugar glaze!

 

And don't forget about the image finder at the end of the recipe. 

 

 

 

Ingredients

Wet

1 package active dry yeast

1 TBSP sugar

1 cup warm water

 

Dry

2 cups gluten-free all-purpose flour*

1 cup tapioca flour

1 tsp salt

1 tsp xanthum gum*If your gf all-purpose flour doesn't have xanthum gum, use 2 tsp

1 tsp baking powder

 

Bath Ingredients

9 cups water

1/2 cup baking soda

 

Egg-Salt Wash

1 egg** egg-free wash down below

coarse salt ***per taste

 

Directions

Preheat the oven to 425 °F.  Prepare a cookie sheet. (We love coconut spray, but oil works fine too!). In a large stand mixer whisk sugar and yeast until well-combined. Add 1 cup of warm water and stir just a bit to combine. (Heat water to about

110 °F) Set aside to let proof. (About 5 minutes).

 

In a medium bowl combine gf flours, salt, xanthum gum and baking powder. Turn the mixer on low speed and add flour, 1 cup at a time, to sugared yeast.  Once it's all combined, turn mixer on high and beat for 1.5 minutes.  Watch out, the flour may try to fly out, so use your hands as a shield.  (You'll notice the dough is done when it all comes together in the mixing bowl.

 

Place the dough on a clean surface and cut into 12-16 even pieces.  Set aside.

 

In a large sauce pan, combine the 9 cups of water and 1/2 cup baking soda. Bring to a boil.  Meanwhile, get the dough and roll each piece out until it's about .5 - 1 inch thick.  Twist into a pretzel shape and place ends into the middle of the 'pretzel (If the ends don't stick, dip your hands in warm water and then stick the dough together.

 

Get a large slotted spoon or spatula.  Dip each pretzel into the boiling baking soda water for 20 seconds.  (No more than 35 seconds, or you will get a metallic taste!)  After they have all bathed in the baking soda water, whisk one egg**.  Dip each pretzel into the egg and lay on a prepared cookie sheet. Sprinkle salt over each pretzel. Bake for 10 minutes.  Take them out and use a spatula to lift any pretzel 'stuck' to the sheet. Place back on the pan and broil for 3-5 minutes, or until golden brown.

 

Enjoy!

 

**Egg-Free wash

Combine 1 TBSP ground flaxseed with 2.5 TBSP water. Mix until well combined.  Let rest for 5 minutes.

 

or

 

Combine 1 TBSP water, 1 TBSP oil and 1 TBSP baking powder.


 

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