Gluten-Free Pretzels
User Reviews
5
Gluten-Free Pretzels
Description
The recipe begins by proofing active dry yeast with maple syrup and warm water, ensuring yeast activity for leavening. The gluten-free 1:1 flour is mixed with egg, olive oil, salt, proofed yeast, and additional water to form a batter-like dough. After resting for 10 minutes, the dough is divided for shaping.
Though gluten-free dough does not rise significantly, the combination of ingredients works to produce a tender chew typical of pretzels. The baking soda is used for boiling or dipping to encourage the development of a brown crust and distinct flavor. The optional flaky salt topping adds a crunch and saltiness associated with traditional pretzels.
The recipe notes estimated nutrition based on about 40 bite-sized pieces and mentions substitutions such as instant yeast and a quick honey mustard dipping sauce, providing flexibility and serving ideas. Removing or replacing egg affects the texture, as noted.
Ingredients
- 1 package active dry yeast
- 1 tablespoon maple syrup
- ¼ cup water plus more for mixing, warm
- 1 ½ cups gluten-free 1:1 flour (like Bob's Red Mill)
- 1 large egg
- 1 tablespoon olive oil
- ¾ teaspoon salt fine sea salt
- 2 teaspoons baking soda
- salt optional topping, flaky
Instructions
- To proof the yeast, fill a small bowl with very hot tap water and set it aside for 1 minute. This will warm the bowl, to help activate the yeast. Pour the water out, then add the packet of yeast to the empty warm bowl. Add in the maple syrup and a ¼ cup of warm water, then mix well. Let the yeast rest for 5 minutes, and watch for a foam to develop on top. This means your yeast is active! (If it doesn't develop any bubbles, you might want to try another packet.)
- In the meantime, preheat the oven to 400ºF and line a large baking sheet with parchment paper. In a large bowl, combine the flour, egg, olive oil, and salt. When the yeast is done proofing, add that in, too, along with an additional 3 tablespoons of warm water. Stir the batter well, and add another tablespoon of water, the dough is looking too dry. Let the pretzel dough rest for 10 minutes. It won't rise much, due to the nature of gluten-free baking.
- When the batter is done resting, divide it into 4 equal parts. Roll one of those parts between your hands to form a ball, then set it down on a piece of parchment paper on your counter, to help prevent sticking. (You can also use a lightly floured surface, instead.) Roll the ball into a long rope, about a ½-inch thick, and 12 to 14 inches long. Use a knife to cut the rope into pieces about 1 to 1 ½-inches long, making roughly 10 to 12 pieces. Set those aside and repeat with the remaining dough. You should get at least 40 pieces in total from this batch.
- In a small saucepan, bring 5 to 6 cups of water to a boil over high heat. Add in 2 teaspoons of baking soda, which will bubble when you add them. Carefully drop several of the pretzels bites into the boiling water. (Drop them as close to the surface as possible, so they don't splash you!) The pretzels should start to float to the surface in 30-60 seconds. Use a slotted spoon to remove them once that happens, and repeat with the remaining batch.
- Place the boiled pretzel bites on the large baking sheet lined with parchment paper (a half sheet should hold them all) and sprinkle the tops generously with flaky salt. Bake at 400ºF for 12 to 15 minutes, or until the tops are golden brown. Let the pretzels cool briefly, and then they are ready to serve.
- Homemade pretzels are best the first day you make them, but you can store leftovers in an airtight container in the fridge for up to 1 week.
Notes
- Nutrition info is approximate based on about 40 pretzel bites per batch.
- Instant yeast can replace active dry yeast; add directly without proofing.
- Leaving out the egg or using a flax egg results in a more gummy texture inside.
- Try a honey mustard dipping sauce combining tahini or almond butter, spicy mustard, honey, lemon juice, and water for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 228mg | 10% |
| Potassium | 23mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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