Gluten Free Pretzel Bites
Soft pretzels are an american favorite. (But not for me, my last soft pretzel was enjoyed over a decade ago)! We eat them at theme parks, they are a necessary staple at our sporting events, they are a best friend to mustard. We even feel the need to grab one when were out shopping at the mall. I have fond memories of the soft pretzel. Piping hot with mustard drizzled over the top or just dunked into nacho cheese or softened cream cheese…just amazing…part of childhood. But not for the celiac.
Until now! These soft pretzels are not ONLY gluten free, they are TOTALLY doable. The taste and texture is well…exactly like a soft pretzel. Instead of the traditional lye bath you normally have with soft pretzel recipes this calls for a baking soda wash. All the ingredients are accessible and the process isn’t daunting at all. Just a great result and instant memories of the good ol’ days. Enjoy!
Adapted from Gluten Free On A Shoestring
3 1/4 cups gluten free all purpose flour, plus another cup
1/3 cup dry milk powder
1 tablespoon yeast
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon brown sugar
2 teaspoons apple cider vinegar
2 tablespoons butter
2 egg whites
1 1/4 cup warm water
6 cups water
1 tablespoon baking soda
1 tablespoon salt
Start by throwing dry ingredients from flour to sugar in your mixer with the paddle attachment. Mix until combined.
In a separate bowl, mix together the vinegar, butter and egg whites. This doesn’t have to be cohesive at all. Just all in one bowl. Pour that over the flour mixture and mix until crumbs start to form.
Once that’s done, pour the warm water in a steady stream into the flour while it mixes on low. Try to do this slowly. I know it’s rough. It should be very soupy at this point. Now we add the air. Crank up that mixer to high and let the dough beat for 2-4 minutes. It should look something like this:
Scrape it down.
Ok, so right now the dough is still to wet to be usable, so we have to add some texture back into it. Set the mixture to low and add some flour back in by the tablespoon until it starts to look less like frosting and more like dough. Something like this:
See how it’s starting to stick to itself? That’s what you’re looking for. This was after 6 tablespoons of flour. You can add more this is really just so you can manage it. But don’t add so much that it deflates all the air we just put in it.
Scrape the dough onto a floured surface, preferably parchment paper and roll it out into logs. Then cut off inch wide sections with a knife. You can round them off of leave ’em rustic. Your choice.
Cover the little pieces with plastic wrap and let them rise for 40-50 minutes.
Toward the last 15-20 minutes of that rise, depending on how efficient your stove and oven is, preheat your oven to 375 degrees and set the 6 cups of water, baking soda and salt to boil.
When the water’s boiling dunk the little pretzel babies in the water, turning them after 30 seconds for each side. lay them down on a baking sheet and sprinkle with course salt. Bake for 20-25 minutes until golden.
That’s it! Behold the chewy glory of the gluten free pretzel bite! Once they’re cooled, douce those babies in cheese sauce or sweetened cream cheese and sing show tunes for the rest of the evening. Makes roughly 60 bites.