GLUTEN-FREE PRETZELS

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Gluten-Free Pretzels image

I've been searching high and low for a gluten-free pretzel recipe for our annual German Oktoberfest Buffet. This is a little crunchier than a regular pretzel but is pretty tasty.

Provided by Elizabeth Bobe

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 2h2m

Yield 12

Number Of Ingredients 18

2 ¼ teaspoons active dry yeast
1 cup warm water
3 tablespoons light corn syrup
1 egg
2 tablespoons vegetable oil
2 cups white rice flour, plus more for dusting
1 cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon salt
1 teaspoon xanthan gum
½ teaspoon baking powder
2 tablespoons water
4 quarts water
¼ cup baking soda
2 tablespoons white sugar
2 tablespoons butter, melted
pretzel salt, for topping

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.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 43.9 g, Cholesterol 20.6 mg, Fat 5.3 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 3399.2 mg, Sugar 3.6 g

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