Best Gluten Free Pretzels Recipes

GLUTEN-FREE PRETZELS

Steps:

• Dissolve yeast in 1 cup warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in light corn syrup, egg, and vegetable oil.
• Whisk white rice flour, brown rice flour, potato starch, tapioca flour, salt, xanthan gum, and baking powder together in the bowl of an electric mixer fitted with a paddle or dough hook attachment. Pour yeast mixture into the bowl; mix on medium speed until well-combined, 3 to 4 minutes. Add up to 2 tablespoons water if the dough is dry or crumbly.
• Turn dough out onto a work surface lightly dusted with rice flour and knead gently until smooth, about 5 minutes. Transfer to a large, greased bowl and cover with plastic wrap. Let rise until almost doubled in volume, about 1 hour.
• Push down gently on the dough to deflate, and separate into 12 equal pieces. Roll each piece into a rope about 15 inches long and shape into a "U." Twist the two ends of the dough and press them firmly into the top of the loop to form a pretzel shape.
• Preheat oven to 425 degrees F (220 degrees C). Generously grease 2 baking sheets.
• Bring 4 quarts of water to boil in a large pot. Add the baking soda and white sugar carefully; water will foam vigorously. Gently place one pretzel into the water bath; remove with a large slotted spoon when it floats to the top of the water and transfer to a dry baking sheet. Repeat with remaining pretzels. Transfer boiled pretzels to greased baking sheets, brush with melted butter, and sprinkle with pretzel salt.
• Bake in the preheated oven until pretzels are golden brown, rotating the baking sheets halfway through baking, about 25 minutes. Remove from the oven and allow to cool on a cooking rack.

GLUTEN-FREE & GRAIN-FREE PRETZELS RECIPE - (4/5)

Steps:

• Beat 2 eggs, and set them aside. Add the almond flour, salt, and butter together and mix well. Into this mixture, pour, and mix the beaten eggs. This is where you should have a very wet dough. Add in 1 tablespoon of coconut flour and mix in well. Allow to sit for about a minute as the coconut flour takes a bit of time to absorb. You are looking for a dough that can be easily kneaded, yet will not stick to your hands. Add a second tablespoon of coconut flour, looking for this play-doh like texture. Add a third tablespoon, if needed, to get the desired texture. Let the dough rest for 5 minutes. Preheat oven to 350°F. Liberally grease a cookie sheet. Take a hunk of dough about half the size of a golf ball and roll the dough under your hands into a long, skinny piece about the length of a pencil. Once you have a piece of dough this size, continue to roll it thinner and thinner until it is about twice as long. Very carefully lift the long skinny piece of dough to the cookie sheet. Twist it carefully into the shape of a pretzel-or the shape of letters, hearts, I even flattened out a few pieces and used a cookie cutter to make some cool shapes. Place the pretzels in the oven and bake for 10 minutes. Beat the remaining egg and add 1 teaspoon water. Remove the pretzels from the oven. Turn the oven up to 400°F. Turn all of the pretzels over and you will see the bottom is nicely browned. This is actually the top of your pretzel. Lightly brush with the beaten egg and sprinkle with coarse salt. Return to the oven for 5 minutes, then serve warm.