Description
These gluten-free soft pretzel bites are a bite-sized version of our favorite homemade gluten-free pretzels! Soft, chewy, golden brown and sprinkled with salt, these are perfect for snacking on with cheese sauce or mustard! Can easily be made dairy-free too.
Ingredients
- 1 1/2 cups gluten free 1:1 baking flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend doesn’t already include it)
- 1 tablespoon brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon instant yeast
- 1/2 cup warm water (105-115F)
- 1 egg
- 1/2 tablespoon softened butter
- Coarse sea salt, for sprinkling (optional)
- 4 cups water
- 2 tablespoons baking soda
- 1/2 tablespoon honey
Instructions
- Combine Dry and Wet Ingredients: Add the gluten free 1:1 baking flour, brown sugar, baking powder, salt, yeast to a large bowl of a stand mixer and whisk. Make a well in the center and add egg, softened butter and warm water while mixing on low speed. Once mixture starts to come together, increase speed to medium and mix until a smooth and slightly sticky dough forms. This should only take about 1 minute.
- Let Dough Rise: Place the gluten-free dough ball into a lightly greased bowl and cover with plastic wrap. Set aside in a warm area for 1-2 hours (depending on the room temperature and season you’re in, you may need more or less time – 2 hours for winter, or 1 hour for hot summer). Dough can be set in oven with only the light turned on. The dough will expand and rise, but it will not double in size.
- Prepare Soda Bath: Once dough is almost done rising, prepare the baking soda bath, pour water into a medium sized pot and bring to a boil. Preheat oven to 425°F and line a baking sheet with parchment paper.
- Cut Dough into Portions: While water is heating up, cut the gluten-free soft pretzel dough into 4 equal portions.
- Roll Dough into Long Ropes: Roll each portion out using fingers on a lightly floured surface into a long rope about 1 inch thick.
- Cut into Equal Pieces: Cut each rope into bite sized pieces about 1.5-2 inches long.
- Boil Dough Pieces in Soda Bath: After the dough is cut into pieces, add baking soda and honey to boiling water. Turn heat down to low so water is simmering. Using a slotted spoon place as many pieces as you can fit on the spoon into the simmering baking soda water and boil for 10-15 seconds.
- Transfer to Baking Sheet and Sprinkle with Salt: Remove and set on prepared baking sheet. Sprinkle each pretzel with coarse sea salt. (Optional step.)
- Bake Until Golden Brown: Bake in preheated oven for 10 minutes. Allow pretzels to cool for 5 minutes then serve with a mustard or cheese dip!
Notes
Gluten-Free Flour: For the best texture, I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.
Sugar: I used light brown sugar, but you can also use white sugar, cane sugar, or dark brown sugar if you prefer.
Baking Powder: Baking powder adds more rise to the pretzel dough so be sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Instant Yeast: I like using instant yeast because I can just mix it in with all the other ingredients without having the pre-activate the yeast. Alternatively, if you only have active dry yeast, make sure to combine the yeast, sugar and warm water together and let the yeast mixture sit for 5 minutes until foamy before adding it to the other ingredients.
Warm Water: Make sure to use warm water that is between 105F to 115F. This is because a bit of warmth is necessary to activate the yeast, but if the water if too hot, the overly high temperature will kill the yeast.
Egg: The egg helps to better bind the ingredients together, so make sure to add it in.
Butter: I used regular butter, but if you are lactose-intolerant, go ahead and use dairy-free butter instead.
Baking Soda Bath: Make sure you don’t skip the baking soda bath – it is essential for creating the desired chewy texture of the pretzels, as it gelatinizes the surface of the dough. Honey adds a nice sweetness, and also makes the pretzels bake up a nice deep brown.
Storing: This recipe is best served immediately. However, if there are leftovers, you can store in airtight container for 2-3 days and reheat for 20 seconds in microwave before serving.
Freezing: I do NOT recommend freezing the pretzels.
- Prep Time: 20 mins
- Rising Time: 1 hour
- Cook Time: 10 mins
- Category: Snacks
- Method: Baking
- Cuisine: Western
