© 2016 by TMGF Productions, LLC  All Rights Reserved.

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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