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Soft Pretzels




Source of Recipe


Art Angel Studios


Recipe Introduction


NB from BL: I have left this recipe as it was posted to GFCF Recipe files, but non-gluten flours do not need to be kneaded, nor left to rest. I have not tried this recipe personally and I can see it might need some changes.


List of Ingredients




1 package dry active yeast
1 1/2 cups bean mix flour
1 tsp. xanthan gum
2 tbs. vegetable oil
1/2 tsp. salt
1 1/4 cup millet or sorghum flour or more mixed flour
4 cups water
2 tbs. baking soda
2 tbs. coarse salt

Recipe



Dissolve the yeast in the warm water and let stand for 10 minutes.

Add the vegetable oil, salt and 1 1/2 cups flour and xanthan gum.

Stir together until thoroughly combined. Add remaining flour and knead 5 minutes. Let the dough rest for 1/2 hour.

Divide the dough into 12 equal shapes. Roll them into 18" lengths and form them into pretzel shapes or cut each length in half to make sticks.

Preheat oven to 475 degrees. Let them rest for 30 minutes.

In a large pot, place the baking soda and water to a gentle boil. Let the pretzels rise for a 1/2 hour.

Add the pretzels to the boiling water for 1 minute.

Remove and place on a greased sheetpan. Sprinkle with
coarse salt and bake for 12 minutes.

For crispy pretzels don't boil, just form and bake on greased sheet.