Make: Gluten-Free, Dairy-Free Soft Pretzels
It’s a fact of life that dads love beer and what pairs better with beer than a fresh soft pretzel. Truth is, not much! I find myself craving them at fairs, sporting events, and malls, especially since I can’t have them. It makes me want them that much more!
Gluten-free, dairy-free soft pretzels have been a struggle for me over the years. Always either too dry, too crumbly, too tough…But this one may be the one! I’ve tried it several times now and it continues to yield fantastic, chewy pretzels.
Since the pretzels are salted I prefer a sweet glaze for dipping, but if you prefer something more savory, I would recommend mustard or marinara sauce. Both delicious!
GLUTEN-FREE, DAIRY-FREE SOFT PRETZELS
> For Pretzels:
3 1/2 cups gluten-free flour*
3 tbsp brown sugar
2 tsp dry instant yeast
1 1/4 tsp salt
1/2 tsp baking powder
1 1/4 cups warm water
1 large egg, room temperature
2 tbsp vegan butter substitute, room temperature
*If your GF flour of choice does not contain xantham gum, add 1 tsp to the dry mixture.
For Water Bath:
- 16 cups water
- 1/4 cup baking soda
- 2 tbsp caster sugar
For Traditional Salt Topping (optional):
- Course pretzel salt
For Sweet Glaze (optional):
- 1 cup powdered sugar
- 1 tbsp vegan butter substitute, melted
- 1 tbsp hot water
- Combine the dry pretzel ingredients into the mixing bowl of a stand mixture.
- Add the water, egg and butter substitute. Using paddle attachment on the stand mixture on medium until firm dough forms, roughly 4-5 minutes.
- Add additional tbsp as needed if the dough seems too dry.
- Remove the dough from the bowl and knead until smooth. Transfer to a lightly greased bowl, cover and let rise in warm area until dough almost doubles in size, roughly 45-75 minutes.
- Meanwhile line two baking trays with parchment paper or lightly grease and preheat oven to 425 degrees Fahrenheit.
- In wide-mouth pot over high heat, boil water then add baking soda and sugar, stir to reduce foam.
- When dough is ready, lightly flour counter or working surface and divide the dough in half, then half again, continuing until there are 12 equally divided pieces.
- Cover the pieces to keep from drying out. One at a time roll them into 12” ropes, shaping them into pretzels and placing them on prepared pans.
- Drop the pretzels in the water one at a time, boiling for 5-8 seconds (until each floats back to the surface).
- Return each pretzel to the parchment-lined or greased pans and immediately sprinkle with coarse salt (optional).
- Bake the pretzel roughly 17-20 minutes, until desired shade of golden brown. The longer the pretzels are left in, the harder they will become.
- Remove from heat and allow to cool on pans for 8 minutes before enjoying. Serve immediately. Best enjoyed the same day.