If you're on a gluten-free diet, you'll be thrilled to finally be able to make a chewy and soft gluten-free pretzel again... and this recipe holds together well and tastes great.
1package of Hand + Heart Gluten-Free Sweet Dough Mixsee notes
1 1/4cupswhole milkwarmed to a temperature between 105-110ºF
3/4cupsbutter(1 1/2 sticks or 169 g) melted but cooled
2large eggsroom temperature, lightly beaten
gluten-free all purpose flouras needed, for rolling out the dough
For the Baking Soda Bath:
6cupswater
2tbspbaking soda
For the Egg Wash:
1egg yolk
1tbspwater
Toppings:
1tspSea saltsee notes for topping suggestions
Instructions
For the Dough:
Prepare the sweet dough mix as instructed on the package by combining Hand + Heart Sweet Dough Mix with the included yeast packets, warm milk, melted butter and eggs. Mix the dough well then cover it with plastic wrap. Allow the mixture to rise for 2 hours at room temperature. After it has risen, put it in your fridge to cool for 2 hours or overnight. Cold dough will be easier to handle and shape.
Divide the dough in half so you can work with half of the dough at a time. Put the other half back into the fridge. Each half will make eight pretzels, for a total of 16 pretzels.
Generously flour a surface with gluten-free flour and knead the dough until it's no longer sticky but not dry. Don't be afraid to add flour as needed, the dough can handle it.
Roll the dough into a long rectangle and cut it into 8 even sections. Each section will be a pretzel.
Roll out one of the dough sections into a long snake, then fold it into an upside-down U. Twist the two ends together so they become entangled. Keep a good space for the loop at the top and leave some of the dough hanging at the bottom.
Grab the two bottom ends and fold them into the middle of the loop, then secure them gently in place by applying gentle pressure to the dough. Adding a little wetness can help act as glue to seal the ends to the top of the pretzel.
For the Baking Soda Bath:
Bring the mixture to a rolling boil, then place four pretzels at a time into the baking soda bath. Let the pretzels soak for one minute, flipping them halfway.
Scoop each pretzel out of the bath and drain it as much as possible using a slotted spatula or spoon. (You can also drain them on a cookie wire rack to remove excess moisture.)
Transfer each pretzel to a silicone mat-lined (or parchment-lined) baking sheet. Continue to give each pretzel a baking soda bath until all 16 pretzels have gone through the process.
For the Egg Wash:
Combine the egg yolk and water and use a fork to blend the egg wash well. Brush the egg wash over each pretzel.
Top each pretzel with salt or your desired topping(s). See notes for suggestions.
Baking the Pretzels:
Preheat your oven to 350º F, then bake the pretzels for 15-18 minutes until the tops are golden brown, working in batches. Remove them from the oven and allow the pretzels to slightly cool before enjoying.
Notes
Any leftover pretzels can be stored in a sealed container or bag for up to 2 days, or frozen individually in plastic wrap and heated as desired. The pretzels taste best fresh and warm.This recipe only works with Hand + Heart Gluten-Free Sweet Dough Mix, which is a special blend of ingredients. It cannot be replaced with another flour blend or baking mix. You can use dairy-free milk and butter if needed. It will taste slightly different but still great.Nutrition information is approximate.