Gluten-Free Soft Pretzels
These Gluten-Free Soft Pretzels are chewy, pillowy soft, flavorful, super delicious plus low FODMAP and easy to digest.
Ingredients
- 400 g (2 ⅓ cup) gluten-free flour mix
- 1 tablespoon insatnt yeast
- 2 tablespoon Sugar
- ½ teaspoon salt
- 50 g unsalted butter (melted)
- 1 egg
- 220 ml (1 cup)gluten free beer
- 110 ml (½ cup) warm water
- fresh rosmary (optional)
For Stuffing the Pretzels (optional)
- 100 g Mozzarella cheese
- 200 g grated parmesan cheese
Bath for boiling
- Baking soda (6 cups water( + 1 tablespoon baking soda + 1 teaspoon salt)
- 1 egg (for egg wash)
Instructions
- In a mixing bowl, mix the flour with the insant yeast,the sugar and the salt. (If using fresh rosrosmary chop it and add it as well)
- In a separte bowl mix all the wet ingredeint. The egg, with the melted butter, beer and warm water.
- Pour the wet ingredeints to the dry ingredeints and either with a mixer or your hands, mix well to incorporate all the ingredeints. You should get a dough that is not too wet or sticky but also not too try or ccrumbly If it is too wet add a bit more flour, if it is too crubly and dry add more warm water.
- Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to nearly double its size. Spray the top of the dough very lightly with cooking oil spray. Cover the bowl very tightly with an oiled piece of plastic wrap or the oiled top of your proofing bucket. Place it somewhere warm and let it rise for about an hour.
- When the dough is ready, line rimmed baking sheets with unbleached parchment paper and set them aside. Divide dough into 6 equal pieces and roll each into a ball. Working with one piece of dough at a time, roll into a thin rope about 12 inches long, pressing down and out with your palms and sprinkling lightly with flour to prevent sticking.
- *(If you are not stuffing them with cheese skip this step) Roll each rope out so it's 4 inches wide. Add 2 tablespoons of cheese filling evenly along the rope. Tightly close the dough back into a rope, pinching the edges together.
- Working with one piece of dough at a time, roll into a thin rope about 12 inches long, pressing down and out with your palms and sprinkling lightly with flour to prevent sticking. Make a U shape with each rope of dough, holding the ends. Cross the ends over each other, pinching ends onto the bottom of the dough.
- Preheat the oven to 200°C (400°F)
- In a large pot, make the baking soda bath by dissolving the baking soda and salt in approximately 6 cups of water, and bringing it to a rolling boil over medium-high heat. Place pretzels - one at a time - into the boiling cooking water. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet.
- Once all pretzels have been boiled, brush the tops of each with egg wash.
- Place the baking sheet in the center of the preheated oven. Bake until golden brown all over (about 15-18 minutes).
- Allow pretzels to cool on the baking sheet for 5 minutes before serving.