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How to Make Gluten-Free Pretzels - A Step-by-Step Guide

Gluten-free pretzels are a delicious and satisfying snack that can be enjoyed by those with gluten sensitivities or celiac disease. Made with a combination of gluten-free flours and a few simple ingredients, these pretzels are a great alternative to traditional pretzels and are perfect for dipping in your favorite sauces or enjoying on their own.

Whether you're looking for a tasty gluten-free snack or just want to try something new, making your own gluten-free pretzels at home is easi...

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Ingredients

  • 2 ¼ teaspoons active dry yeast
  • 1 cup warm water (Optional)
  • 3 tablespoons light corn syrup
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 cups white rice flour, plus more for dusting
  • 1 cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • ½ teaspoon baking powder
  • 2 tablespoons water (Optional)
  • 4 quarts water (Optional)
  • ¼ cup baking soda
  • 2 tablespoons white sugar
  • 2 tablespoons butter, melted
  • pretzel salt, for topping

Information

  • Prep Time: 30 mins
  • Cook Time: 32 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 2 mins
  • Servings: 12
  • Yield: 12 pretzels

  • Dissolve yeast in 1 cup warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in light corn syrup, egg, and vegetable oil.
  • Whisk white rice flour, brown rice flour, potato starch, tapioca flour, salt, xanthan gum, and baking powder together in the bowl of an electric mixer fitted with a paddle or dough hook attachment. Pour yeast mixture into the bowl; mix on medium speed until well-combined, 3 to 4 minutes. Add up to 2 tablespoons water if the dough is dry or crumbly.
  • Turn dough out onto a work surface lightly dusted with rice flour and knead gently until smooth, about 5 minutes. Transfer to a large, greased bowl and cover with plastic wrap. Let rise until almost doubled in volume, about 1 hour.
  • Push down gently on the dough to deflate, and separate into 12 equal pieces. Roll each piece into a rope about 15 inches long and shape into a "U." Twist the two ends of the dough and press them firmly into the top of the loop to form a pretzel shape.
  • Preheat oven to 425 degrees F (220 degrees C). Generously grease 2 baking sheets.
  • Bring 4 quarts of water to boil in a large pot. Add the baking soda and white sugar carefully; water will foam vigorously. Gently place one pretzel into the water bath; remove with a large slotted spoon when it floats to the top of the water and transfer to a dry baking sheet. Repeat with remaining pretzels. Transfer boiled pretzels to greased baking sheets, brush with melted butter, and sprinkle with pretzel salt.
  • Bake in the preheated oven until pretzels are golden brown, rotating the baking sheets halfway through baking, about 25 minutes. Remove from the oven and allow to cool on a cooking rack.

    • Nutrition

    237 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 21mg
    • Sodium: 3399mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 3g
    • Calcium: 46mg
    • Iron: 1mg
    • Potassium: 80mg

    Categories

    Appetizer recipes
    Snack recipes
    Bread recipes
    Finger food recipes
    Baked goods recipes