Description
A homemade gluten-free soft and chewy pretzel with a deep brown and shiny crust, topped with coarse salt.
Ingredients
- 2 cups Warm Water
- 1 Tablespoon Sugar
- 2 teaspoons Kosher Salt
- 1 package (1/4 Oz. Size) Active Dry Yeast
- 2-¼ cups Gluten-free All-purpose Flour
- 2-¼ cups Gluten-Free Oat Flour
- 2 teaspoons Xanthan Gum
- 4 Tablespoons Unsalted Butter, melted
- 1 Tablespoon Vegetable Oil
- 1 piece Parchment Paper
- 10 cups Water
- ⅔ cups Baking Soda
- 1 whole Large Egg Yolk, Beaten
- 1 Tablespoon Water
- 1 pinch Coarse Salt, For Sprinkling
- 2 cups Warm Water
- 1 Tablespoon Sugar
- 2 teaspoons Kosher Salt
- 1 package (1/4 Oz. Size) Active Dry Yeast
- 2-¼ cups Gluten-free All-purpose Flour
- 2-¼ cups Gluten-Free Oat Flour
- 2 teaspoons Xanthan Gum
- 4 Tablespoons Unsalted Butter, melted
- 1 Tablespoon Vegetable Oil
- 1 piece Parchment Paper
- 10 cups Water
- ⅔ cups Baking Soda
- 1 whole Large Egg Yolk, Beaten
- 1 Tablespoon Water
- 1 pinch Coarse Salt, For Sprinkling
Preparation
In the bowl of a stand mixer, combine the first amount of water, sugar and kosher salt and sprinkle the yeast on top. Set aside for 5 minutes or until the mixture begins to foam.
While you wait, in a separate bowl whisk together the flours and xanthan gum. Add the flour mixture and butter into the mixer bowl with the yeast mixture. Using the dough hook, mix on low until well combined.
Increase the speed to medium for about 4-5 minutes to knead the dough. Once the dough pulls away from the sides of the bowl, remove the dough from bowl. Clean the mixer bowl. Oil the bowl well, then return the dough to the bowl.
Cover the bowl with plastic wrap and set aside in a warm place for 60-90 minutes, or until the dough has doubled in size.
Preheat the oven to 450°F. Line baking sheets with parchment paper and lightly brush with oil. Set aside.
In an 8-quart saucepan, bring the second amount of water and the baking soda to a rolling boil. Start this right before the next step.
While the water is coming to a boil, place the dough on a lightly oiled surface and divide the dough into 8 equal parts. Roll out each part into a 24-inch rope. (Try and keep the rope the same thickness throughout. This will help with the pretzel during baking.) Take one rope and make a U shape. Holding each end, cross over each other and down to the bottom of the U. Press the end gently into the U to form the pretzel shape. Carefully place each pretzel on the parchment lined baking sheet.
Make sure that your water and baking soda is at a rolling boil. One at a time, place a pretzel into the boiling water for 30 seconds and remove using a flat spatula. Place it back on the parchment lined baking sheet. Continue until all 8 pretzels are complete.
In a small dish, beat together the egg yolk and the third amount of water and brush each pretzel top. Sprinkle with salt. (If you plan to freeze, you can omit the salt at this time.)
Bake for 12-14 minutes, or until dark golden brown. Remove from oven and cool on a cooling rack for about 5 minutes. Serve.
Recipe adapted from a recipe by Alton Brown.
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