Jules Dowler Shepard, the author of Nearly Normal Cooking and Gluten-Free Eating, shares her recipe for Gluten-Free Soft Pretzels. This recipe is made using a baking soda bath before baking the pretzels — the authentic method used to make soft pretzels.
Copyright Jules E. Dowler Shepard 2009, reprinted with permission. For more information about Jules, her recipes and her baking mixes, visit her site, Jules Gluten Free.
- 1 1/3 cup + 2 tablespoons flour (Jules Gluten Free™ All Purpose)
- 1/2 tsp. salt
- 1 package yeast (active dry)
- 1 tsp. sugar (granulated cane)
- 1/3 cup water (warm, 110 F)
- 1 tbsp. honey (or agave nectar)
- 1 egg
- For brushing: canola oil
- 2/3 cup baking soda (for soda bath)
- For brushing: butter (melted, or Earth Balance Buttery Sticks to brush onto tops of pretzels)
- Garnish: sea salt (or other toppings)
- In a large bowl, mix warm water, sugar, and yeast and let stand for 5 minutes. Whisk together the remaining dry ingredients and set aside.
- Add half of the dry mixture to the wet mixture bowl, together with the egg and honey. Beat on low speed of an electric mixer for one minute, or until well-blended. Add in the remaining dry ingredients and blend until well-mixed. If the dough is too dry, add 1/2 to 1 teaspoon warm water.
- Gently roll chunks of dough to approximately 3/4 inch diameter thickness and shape into pretzel twists using Jules Gluten Free™ All Purpose Flour to dust the rolling surface.
- Place on a parchment-paper-lined baking sheet. Liberally brush the pretzels with oil. Cover with a damp cloth and proof for 30 minutes in a warm place.
- Preheat the oven to 375 F (static) or 350 F (convection).
- 5 minutes before the proofing is completed, prepare a soda bath by adding 2/3 cup baking soda to 10 cups of water and bring to a boil over high heat. Stir until the soda is completely dissolved.
- Once the soda bath is boiling, gently submerge pretzels individually into the bath for 25 seconds, flipping over after about 15 seconds. Drain the pretzels and replace onto the parchment-lined baking sheet.
- Brush the pretzels with melted butter or Earth Balance Buttery Sticks and top with coarse sea salt or other toppings. Bake for 10 to 15 minutes, or until light golden brown. Do not overbake.
- Make sure soda bath is at a rolling bath before boiling pretzels.
- Use a large slotted flat spatula to transfer each pretzel to and from soda bath.
- Don't boil pretzels in soda bath longer than the recommended time or they may begin to break apart.
- Pretzels best when served warm, right out of the oven. If you don't serve immediately, let pretzels completely cool, wrap and freeze. Reheat in the oven to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|