Happy National Pretzel Day! 🥨
Y’all my quarantine bucket list is complete!
No, seriously!
I said I wanted to come up with a really great, gluten free soft pretzel recipe and…I DID!
Well, I also wanted to make a soft and healthy gluten free bread recipe, so maybe I’m not there quite yet. But, the fluffy, air pockets in these pretzels has gotten me pretty close.
Going gluten free, I miss pizza crust and soft pretzels the most… And maybe a nice crusty french bread… Ooh and a fluffy biscuit… And freshly baked croissants… Oh and toasted English muffins…… Things may have come a long way in the gluten free world, but some are just not quite the same!
Now, I love a super SOFT pretzel and this is it! Also, I’m from the part of Pennsylvania where Auntie Anne’s soft pretzels originated…so…butter makes it better!
HALLELUJAH! I can finally enjoy soft pretzels again! (in moderation)
45 minutes prep and bake + 60 minute for rising
Gluten Free Soft Pretzels
Ingredients
- 1 1/2 c. milk (I used oat milk)
- 1 packet (about 2 1/4 tsp.) active dry yeast
- 1 tsp. sugar
- 1 c. oat flour
- 1 1/2 c. tapioca flour
- 1 c. gluten free flour blend (I used almond and cassava)
- 1/2 c. corn starch
- 3 Tbsp. brown sugar
- 1/2 c. buttermilk powder (could also use coconut milk powder)
- 1 1/2 tsp. xanthan gum
- 1 tsp. salt
- 4 Tbsp. butter, very soft/partially melted
- 2 egg whites
- 1/4 tsp. cream of tartar
- 1/4 tsp. baking soda
- 1 tsp. apple cider vinegar
- 6 c. water + 1 Tbsp. baking soda + 1 tsp. salt
- 3 - 4 Tbsp. butter, melted
- Pretzel salt
Instructions
- Warm the milk to 100-110 degrees. Stir in the yeast and sugar and let sit for about 10 minutes (should foam and rise.) Meanwhile, whisk the flours, corn starch, brown sugar, buttermilk powder, xanthan gum, and salt.
- When yeast is ready, add to the flour mixture and beat to combine. Next, add in the butter, egg whites, cream of tartar, baking soda, and apple cider vinegar. Beat for 4-5 minutes on medium speed (preferably with a dough hook.) Dough may still be a little sticky.
- Put dough in a lightly greased bowl with room to rise. Cover tightly with lightly oiled plastic wrap. Then, set in a warm place for 50-60 minutes (dough should double in size.) I preheated my oven to 170 degrees. Turned the oven off and placed the bowl inside.
- Work the dough a bit on a floured surface, until smooth. If dough is still sticky, work a little more flour into the dough. Then, split the dough into 8 pieces. You can create 8 large pretzels. You can also use each 1/8 of dough to create 16 pretzel bites or 4 small pretzels. If you begin to roll out the dough and cracks form, work dough a bit more.
- Preheat the oven to 400 degrees. Bring the water, baking soda, and salt to a rolling boil. Place pretzels, in the water. Quickly and carefully remove them when they float to the top. This should take less than 30 seconds. Note: This is where my large pretzels fell apart. Make sure the water is at a rolling boil. Also, you need enough space within the pot and a large enough spatula that can hold the entire pretzel flat. The small pretzels and bites worked the best, but they all tasted the same! You could also try a baking soda bath with just warm water and baking soda (I've been told it also works, but haven't tried it yet.)
- Brush each pretzel with melted butter and sprinkle with pretzel salt. Then, bake small pretzels for 10-12 minutes, until golden brown. Bake larger pretzels for 14-16 minutes. Brush with remaining butter.
Amanda says
These look so good! As soon as yeast becomes available again, I’m going to try this recipe.