<<Disclaimer: Verify this information before applying it to your situation.>>

Thank you for all of the comments!! Lots of people suggested just buying the
pretzels instead of making them. Some online vendors are

 <http://www.dutchcountrysoftpretzels.com> www.dutchcountrysoftpretzels.com
(I think they are also working on a mix)

www.noahspretzels.com

www.glutenfreebagelcompany.com

 

Also suggested was using Pamela's Bread Mix, Miss Robens

 

Some recipes and links to recipes:

www.betterbatter.org   

www.celiac.com/articles/878/1/Soft-Pretzels-Gluten-Free/Page1.html

www.recipezaar.com/Gluten-Free-Soft-Pretzel-195724

expandexglutenfree.com/downloads/recipes/pretzel-recipe.pdf (There is way
too much Expandex in the recipe. Instead of the Expandex, use 3/4 cup tapoca
starch and 2 Tablespoons of sweet rice flour)

 

Nearly Normal Gluten-Free Soft Pretzels*

Pretzel Ingredients:
1 1/3 cup + 2 Tbs Nearly Normal All Purpose FlourTM**

1/2 tsp. salt

1 package Active Dry Yeast

1 tsp. granulated cane sugar

1/3 cup warm water (110 F)

1 Tbs. light corn syrup

1 egg 

(2/3 cup baking soda for soda bath)

 

Topping Ingredients:

melted butter or non-dairy alternative to brush onto pretzels

coarse sea salt or other toppings

 

Directions:

Preheat the oven to 375 F.

In a large bowl, mix warm water, sugar, salt and yeast and let stand for 5
minutes.

Whisk together the dry ingredients and set aside.

Add half of the dry mixture to the wet mixture bowl, together with the egg
and corn syrup. Beat on low speed of an electric mixer for one minute, or
until well-blended. Add in the remaining dry ingredients and blend until
well-mixed. If the dough is dry, add an additional 1/2 to 1 teaspoon warm
water.

Oil the bottom of another large bowl and roll the dough around in the base
until lightly coated with oil. Cover with a damp cloth and proof for 30
minutes in a warm place.

5 minutes before the proofing is completed, prepare a soda bath by adding
2/3 cup baking soda to 10 cups of water and bring to a boil over high heat.
Stir until the soda is completely dissolved.

Gently roll chunks of dough to approximately 3/4 inch diameter thickness and
shape into pretzel twists. The dough should make approximately 6
traditionally shaped pretzels. When the soda bath is boiling, gently
submerge pretzels individually into the bath for 25 seconds, flipping over
after about 15 seconds. Drain the pretzels and place onto an oiled or
parchment-lined cookie sheet.

Brush the pretzels with melted butter or non-dairy alternative and top with
coarse sea salt or other toppings. Bake for 10 to 15 minutes, or until light
golden brown. Do not overbake.

 


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