Gluten Free Pretzels
Not quite the soft fluffy pretzels you may remember however, these tasty gluten free pretzels are free from Gluten, Dairy, Soy, Nuts, Coconut, Sesame, Legumes and can easily be made egg free and vegan.
Servings
12
Ready In:
90 minutes
Inroduction
About this Recipe
So I’m still working on getting this recipe presentable – gluten free baked goods can be tricky to get to NOT turn out ghostly pale… however, these do taste pretty damn good. And while they are nothing like regular pretzels, they do just hit the spot.
If you do try these, and manage to get any colour from them, please let me know what you did in the comments below! I’m always up for improvements!
Method
Ingredients
- 2 cups gluten free plain flour
- 1 tsp instant yeast
- 1 tsp salt
- Approx. 200ml lukewarm water
- 1 egg beaten with 1 tbsp water to glaze
- Course salt to top
1. Mix together all dry ingredients in a large bowl.
2. Add in the water a little at a time, mixing with your hands to form a dough. Depending on your flour blend, you may not need to use all the water or If it feels dry, add a little more.
3. Work the dough until combined, and turn out onto a lightly floured surface. Kneed for a few minutes until smooth then put into a clean bowl and cover. Allow to rise to double the size in a warm spot for about an hour.
4. Preheat oven to 180C fan. Line 2 baking sheets with baking paper, or silicone baking mat. Turn dough out onto a f loured surface once more and divide into 16 equal portions.
5. Work each portion into a smooth ball, then roll into 20ish cm lengths. To shape, bring the 2 ends together and cross one over the other. Place on tray and brush with a little of the egg mix.
6. Sprinkle with salt and bake for 10 minutes. Transfer to a wire rack to cool, or eat them warm straight from the oven
Step by Step Instructions
Step 1
Mix together flour, yeast and salt in a large
bowl.
Step 2
Add in the water a little at a time, mixing
with your hands to form a dough.
Depending on your flour blend, you may
need more or less water. You want to create a workable dough so if its too dry, add a little more and if it becomes too sticky add a little more flour as needed.
Step 3
Work the dough until combined, and turn
out onto a lightly floured surface.
Kneed for a few minutes until smooth then put
into a clean bowl and cover.
Allow to riseto double the size in a warm spot for
about an hour.
Step 4
Preheat oven to 180C fan.
Line 2 baking sheets with baking paper or a silicone
baking mat.
Turn dough out onto a floured surface once more and divide into 16 equal portions.
Step 5
Work each portion into a smooth ball,
then roll into 20ish cm lengths. To shape,
bring the 2 ends together and cross one
over the other. Place on tray and brush
with a little of the egg mix.
Step 6
Sprinkle with salt and bake for 10
minutes. Transfer to a wire rack to cool,
or eat them warm straight from the oven.
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