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.
1 package active dry yeast
1 TBSP sugar
1 cup warm water
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
9 cups water
1/2 cup baking soda
1 egg** egg-free wash down below
coarse salt ***per taste
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.
Combine 1 TBSP ground flaxseed with 2.5 TBSP water. Mix until well combined. Let rest for 5 minutes.
Combine 1 TBSP water, 1 TBSP oil and 1 TBSP baking powder.
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