How To Make Gluten Free Soft Pretzels

Who doesn’t love gluten free soft pretzels? These pretzels are soft, chewy, salty, and gluten free to boot!  With our new drive through window open for our gluten free bakery, our team decided to experiment with a new recipe.  We hope you enjoy these gluten free soft pretzels! Please let us know how yours come out by sharing with us online using #gorgeglutenfree

First, gather all of your ingredients and preheat your oven to 425F to get these gluten free pretzels rolling. Combine the flour, sugar, yeast, salt, xanthan gum, and baking powder. Add the water, egg, and butter and stir until it forms a firm dough. This will take about four minutes in a stand mixer with the paddle attachment. If the dough seems dry, add 1 or 2 tablespoons of water. 

   

Next, knead your dough until smooth, and then transfer to a lightly greased bowl. Cover and let rise until almost doubled, 45-90 minutes.

After your dough has risen, bring four quarts of water to a boil. Turn the dough out on a lightly floured surface. Gently deflate, and divide into twelve equal pieces for your gluten free pretzels. Cover the pieces. One at a time, roll them into 12” ropes. Shape the ropes into pretzels and place them on a parchment lined sheet pan.

 

Now, add the baking soda and sugar to the boiling water and wait for the foam to subside. One at a time, drop the gluten free pretzels into the water and boil them for  about five seconds each. They should initially sink and then float back to the surface.

Return your boiled gluten free pretzels to their pan. Time for the salt! You can egg wash them first or just sprinkle the salt straight onto the pretzels.

   

Bake the pretzels until golden brown and finished to your liking. Bake for 18-20 minutes for soft pretzels, 25 minutes for chewier pretzels, and 35 minutes for hard pretzels. Allow the pretzels to cool for ten minutes on the pan before serving.

 

Gluten Free Soft Pretzels
Yields 12
Write a review
Print
Pretzels
  1. 3 1/2 cups gluten free flour
  2. 3 tablespoons brown sugar
  3. 2 teaspoons instant yeast
  4. 1 1/4 teaspoons salt
  5. 1 teaspoons xanthan gum
  6. 1/2 teaspoon baking powder
  7. 1 1/4 cups warm water
  8. 1 large egg, room temperature
  9. 2 tablespoons soft butter
Water Bath
  1. 4 quarts water
  2. 1/4 cup baking soda
  3. 2 tablespoons granulated sugar
Topping
  1. Course, kosher, or pretzel salt (optional)
Instructions
  1. Combine the flour, sugar, salt, yeast, xanthan gum and baking powder
  2. Add the water, egg, and butter and stir until a firm dough forms. This should take about 4 minutes in the stand mixer with the paddle. Add 1 to 2 tablespoons of water if the dough is dry.
  3. Knead the dough until smooth, then transfer it to a lightly greased bowl. Cover and let rise until almost doubled, about 45-90 minutes
  4. Bring 4 quarts of water to a boil.
  5. Turn the dough out on a lightly floured surface. Gently deflate it, and divide into 12 equal pieces.
  6. Cover the pieces, and one at a time, roll them into 12" ropes. Shape the ropes into pretzels and place them on parchment lined pans.
  7. Add the baking soda and the sugar to the boiling water and wait for the foam to subside.
  8. Drop the pretzels one at a time into the water and boil them for about 5 seconds each. They should initially sink and then rise up to the surface in this time.
  9. Return the pretzels to the pans. Salt time! You can egg wash them first or just drop your salt of choice straight onto the pretzels.
  10. Bake the pretzels until gold brown and finished to your liking. Bake for 18-20 minutes for softer pretzels, 25 minutes for chewier pretzels, and 35 minutes for hard pretzels.
  11. Allow the pretzels to cool on the pan for 10 minutes before serving.
Adapted from King Arthur Flour
Adapted from King Arthur Flour
Columbia Gorge Gluten Free http://columbiagorgeglutenfree.com/
 
By | 2017-11-08T13:44:32+00:00 April 25th, 2017|Recipes|0 Comments

Leave A Comment