Friday, June 1, 2012

Soft Pretzels

I have been wanting to make these for awhile. I've attempted before, and had some issues that needed to be worked out, so when I got off of work early today, I sent the boys outside to play, while I played in the kitchen.  We enjoyed our pretzels with Lexie's Raw Nacho Cheese Sauce (I just got a blendtec and have been loving it!)


A warning, just like anything that is gluten-free, these can easily fall apart while you are shaping, and especially when you put it in the baking soda bath.  I found the best way to keep the pretzel shape was to transfer the shaped pretzel dough on a large spatula (or two) and keep it on the spatula in the baking soda bath...it's just less likely to fall apart that way, then if you were to drop it in the water.

Soft Pretzels

1 cup warm water
1/2 teaspoon apple cider vinegar
1 tablespoon yeast
1 tablespoon sugar
2 cups GF flour blend
1 teaspoon salt
1 teaspoon gelatin (half a packet of Knox Gelatine)
2 tablespoons melted dairy-free margarine
1-2 tablespoons canola oil
8 cups hot water
1/2 cup baking soda
1 egg, beaten
pretzel salt

Directions:

In a small bowl mix together water, vinegar, yeast, and sugar. Let sit for~5 minutes to proof. In a medium bowl (I used my stand mixer for this), stir together flour blend, salt, and gelatin. Add the yeast mixture and mix on low speed until combined, then add in the margarine.  Mix on medium to high until dough comes together and is smooth.  It should form a ball, but be a bit sticky when you touch it.

Remove the dough from the bowl and grease the bowl, then replace the dough and cover it.  Set it in a warm place to rise for about an hour, or until it doubles in size.

Preheat the oven to 450F.  Grease two large cookie sheets and set aside.

Bring the 8 cups of water and the baking soda to a rolling boil in a large saucepan, then remove from heat.

In the meantime, turn the dough out onto a large piece of parchment sheet and divde the dough into 6 equal pieces. Wet hands and roll out each piece of dough into an 18-24 inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place the shaped dough onto one of the greased cookie sheets, and cover while you form the rest of the pretzels.

Once the pretzels are shaped, dip the pretzels into the baking soda bath, by using a large spatula (or two regular sized ones) to transfer it to the bath and to remove it from the bath.  Place the pretzels onto the other greased pan.  Repeat with each of the pretzels.

Bake pretzels at 450F for 12 minutes, or until golden brown.


This post is featured on Allergy Friendly Fridays and Slightly Indulgent Tuesdays.

2 comments:

  1. Oh man...my daughter is going to be thrilled I came across this recipe! She hasn't had these since she was diagnosed in 2009 and she used to love them! Thanks for sharing. I hope that you are able to share this with us this week in our recipe hop. It is open until midnight tonight if you can make it ☺

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  2. These look so good! I have been looking for a soft pretzel recipe. How long do you keep the pretzels in the baking soda bath before removing them?
    Thanks!

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