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Hard Pretzels




Source of Recipe


Carol Fenster, Ph.D. from Bob's Red Mill website


Recipe Link: http://www.bobsredmill.com/recipe/detail.php?rid=111

List of Ingredients




1 Tb Yeast, Active Dry
2/3 cup Water, warm
1/2 tsp Sugar
1/2 cup Gluten Free Sweet White Sorghum Flour
1/2 cup Tapioca Flour
1 Tb Milk Powder (Non-Fat Dry)
2 tsp Xanthan Gum
1/2 tsp Sea Salt
1 tsp Onion Powder
1 tsp Unflavored Gelatin Powder
1 Tb Olive Oil
1 tsp Apple Cider Vinegar
1 Egg Whites (Dried)
2 Tb Milk
2-3 Tb Salt (Pretzel)


Recipe



Combine yeast, warm water, and sugar in a small bowl, set aside for 5 minutes or until yeast is foamy.

In medium mixer bowl, blend flours, dry milk powder, xanthan gum, salt, onion powder, and gelatin powder on low speed. Add yeast mixture, olive oil and vinegar; beat on high speed for 3 minutes.

Place dough in a large, heavy-duty plastic resealable bag that has 1/4" opening cut into one corner (makes 1/2" circle). Squeeze dough through opening onto baking sheet that has been coated with cooking spray. It works best to hold the bag upright as you squeeze the dough out. You may make traditional pretzel shapes, but straight 3" sticks are easiest.

Brush lightly with beaten egg white, then sprinkle with coarse salt. Place pretzels in warm place to rise for 10-15 minutes.

Preheat oven to 400°F. Bake until pretzels are dry and golden brown. When cool, store in airtight container.

Yield: about 2-1/2 dozen pretzel sticks