Gluten Free Soft Pretzels

Ingredients:

For the Pretzels:
• 1/4 cup + 2 tablespoons tapioca flour
• 1/4 cup + 2 tablespoons brown rice flour
• 1/4 cup + 2 tablespoons potato starch, plus more for rolling
• 1/4 cup potato flour (not potato starch)
• 1-1/4 + 1/8 teaspoons xanthan gum
• 1/2 teaspoon salt
• 1/8 teaspoon Vitamin C, ground or from a capsule
• 1/2 cup water, warmed to 110°F
• 1-1/2 teaspoons granulated sugar
• 1-1/2 teaspoons instant dry yeast
• 1 large egg, at room temperature
• 1 tablespoon gluten-free brown rice syrup
• 1/3 cup baking soda
• 8 cups water, for water bath
• 1 large egg, at room temperature, beaten, for basting
• Neutral-flavored cooking oil, for pan
• Pretzel salt, for garnish
For the Honey Mustard Dipping Sauce:
• 1/2 cup honey
• 1/3 cup gluten-free Dijon mustard
• 3 tablespoons apple cider vinegar

Instructions:

To Make the Pretzels:
1. In a large bowl, whisk together tapioca flour, brown rice flour, potato starch, potato flour, xanthan gum, salt, and Vitamin C; set aside.
2. In the bowl of your electric mixer, add warm water, sugar, and yeast. Blend on low for a few seconds, just long enough to moisten the yeast. Allow dough to rest for 5 minutes or longer and until foam develops on the top.
3. Add egg and brown rice syrup; mix on medium-low speed to blend. Add flour mixture all at once; mix on low speed to combine. Then increase to medium, and then high speed, just long enough to combine. If the dough is too dry, add 1 teaspoon of lukewarm water at a time until slightly sticky.
4. Oil the bottom of a medium-size bowl. Form the dough into a ball and transfer to the oiled bowl. Oil the dough ball by rolling it around in the bowl and cover. Allow it to rise in a warm environment for approximately 1 hour and 15 minutes or until it doubles in size.
5. Line a baking sheet with parchment paper. Oil the top of the parchment paper; set aside.
6. In a medium to large pot, bring water to a boil.
7. Preheat the oven to 420°F.
8. Divide dough into 7 pieces*. One at a time, prior to rolling, knead a piece 12 - 14 times in your hands. On a lightly starch-dusted surface, roll the kneaded dough into an 18-inch long rope. Twist it into a pretzel shape by forming each rope into a U-shape. Then cross the ends about 3 inches from their top ends. Twist once and bring the 2 ends down to the bottom of the U-shape. Pinch slightly to seal. Place on the prepared baking sheet and allow to rise 10 - 15 minutes.
9. Add baking soda to boiling water; stir until it dissolves. Beginning with the first pretzel you made, using a slotted spatula, add it to the boiling water for about 40 seconds, submerging on and off often. Remove the pretzel, allowing excess water to drain. Transfer to a wire rack to drain thoroughly.
10. While on the wire rack, baste the tops and sides of the pretzels with beaten egg (best done over a baking sheet or sink). Transfer the pretzels, using a spatula, to the prepared baking sheet. Bake for 12 minutes.
11. Remove baking sheet and pretzels from the oven. Baste all of them with more beaten egg (it will dry quickly - that's okay). Now, baste one again with egg and immediately sprinkle with pretzel salt, 3 - 4 grains per bite. Repeat with remaining pretzels. Place them back in the oven to continue baking another 3 - 8 minutes or until dark brown. Transfer to a wire rack to cool.
12. For best results, serve your pretzels the same day you bake them. To store leftovers, leave them out at room temperature. Storing in a closed container causes salt to melt and makes them moist.
To Make Honey Mustard Dipping Sauce:
13. Add all sauce ingredients to a small saucepan and whisk thoroughly. Cook over medium heat until warm. Serve in a small bowl alongside warm pretzels.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.