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Gluten Free Soft Pretzels Recipe

Gluten Free Soft Pretzels Recipe
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★★★★★

5 from 11 reviews

These Gluten Free Soft Pretzels are chewy, fluffy, and perfectly golden, made with a combination of gluten free plain flour and tapioca starch, enhanced with psyllium husk for the perfect texture. Ideal for those avoiding gluten but craving a classic handmade pretzel experience, these are boiled briefly in a bicarbonate of soda bath before baking to achieve their signature chewy crust.

Ingredients

Scale

Dough Ingredients

  • 230g gluten free plain/all purpose flour (e.g. FREEE by Doves Farm)
  • 40g tapioca starch (e.g. Shipton Mill)
  • 6g fast action/instant yeast
  • 1 tbsp caster sugar
  • 0.5 tsp fine salt
  • 14g whole psyllium husk
  • 200ml warm water
  • 30g unsalted butter, melted
  • 1 large egg

Boiling Solution

  • 2 tbsp bicarbonate of soda

Instructions

  1. Mix Ingredients: In a stand mixer bowl or large mixing bowl, combine the gluten free plain flour, tapioca starch, instant yeast, caster sugar, fine salt, psyllium husk, warm water, and melted butter.
  2. Prepare Egg Wash: Crack the egg into a small bowl and carefully separate about 30ml of egg white to add into the dough mixture in the mixer bowl. Mix remaining egg white and yolk with 1 tsp water to create an egg wash; cover and refrigerate until needed.
  3. Knead the Dough: Turn the stand mixer on medium-high speed and mix the dough for 5 minutes. Let it rest for 5 minutes, then mix again on medium-high speed for another 5 minutes. The psyllium husk will absorb water, turning the wet mixture into a soft, pliable dough.
  4. First Rise: Shape the dough into a ball, place it back into the bowl, cover with a damp cloth, and leave it to rise at room temperature for 1 hour or until it has expanded by about two thirds.
  5. Shape Pretzels: Divide the dough into 4 equal portions. Take one piece, knead until smooth, then roll into a 40cm long sausage shape. Form a U-shape, cross the ends over towards you to make the classic pretzel shape, then press and pinch at the intersections to hold its form.
  6. Repeat Shaping: Shape the remaining 3 portions into pretzels following the same method.
  7. Preheat Oven and Prepare Baking Tray: Set oven to 180°C (fan). Line a baking tray with lightly oiled non-stick baking paper or a silicone baking mat.
  8. Boil Pretzels: In a saucepan, bring 1.3 litres of water with 2 tbsp bicarbonate of soda to a simmer. Gently boil each pretzel for 45 seconds, allowing it to float to the surface and dipping it a couple of times. Remove with a slotted spoon and transfer to the prepared baking tray.
  9. Apply Egg Wash and Bake: Brush each pretzel with the prepared egg wash and sprinkle with your preferred topping such as coarse salt or seeds. Bake in the oven for 20 minutes until golden brown.
  10. Cool and Serve: Remove from oven and transfer pretzels to a wire rack to cool for 5 minutes where they will firm up. Enjoy warm or at room temperature. Store leftovers in an airtight container and reheat in microwave for 30 seconds to 1 minute for a soft texture.

Notes

  • Do not skip the psyllium husk, as it is essential for binding and texture in gluten free baking.
  • Use warm water, not hot, to activate the yeast without killing it.
  • Make sure to boil the pretzels briefly in the bicarbonate of soda water to achieve the characteristic chewy crust and brown color.
  • The egg wash gives a shiny, golden crust but can be omitted or substituted with a vegan alternative if desired.
  • Best eaten fresh on the day of baking, but can be stored and microwaved to refresh.

Nutrition

Keywords: gluten free pretzels, soft pretzels recipe, gluten free baking, vegan option pretzel, psyllium husk pretzels, homemade soft pretzels

Find it online: https://www.sanacooks.com/gluten-free-soft-pretzels-recipe/