Soft Pretzels
Categories: Recipes
Tags: , Allergy Friendly, Dairy Free, GFCF, Gluten Free Snacks, Soft Pretzels
I hear a lot of people say they’re intimidated to make authentic soft pretzels at home. For some, it’s the soda bath. For others, it’s forming the pretzels. Still others just aren’t that comfortable baking. To all of them, and to you, I say: go for it! A soda bath is just boiling water with baking soda in it. Even a misshapen pretzel tastes awesome! And, you’ll never get experienced in the kitchen unless you get in there and start!
Soft Pretzels
These girls loved making gluten-free soft pretzels! It’s not so hard … really!
- 1 1/3 cup + 2 Tbs Jules Gluten Free™ All-Purpose Flour
- 1/2 tsp. salt (optional)
- 1 package rapid rise/bread machine yeast, gluten-free (Red Star®)
- 1 tsp. granulated cane sugar
- 1/3 cup warm water (110° F)
- 1 Tbs. honey or agave nectar
- 1 egg (or egg substitute like 1 Tbs. flaxseed meal steeped in 3 Tbs. warm water)
- oil for brushing on top of pretzels
- (2/3 cup baking soda for soda bath)
- butter or non-dairy alternative for brushing on top of pretzels (Earth Balance® Buttery Spread)
- coarse sea salt, sesame seeds, or other toppings of choice
In a small bowl, mix warm water, sugar and yeast and let stand for 5 minutes. Whisk the flour and salt set aside.
In a large bowl, whisk together the egg and honey. Stir in the proofed yeast mixture, then add half the flour to this wet mixture bowl. Beat on low speed of an electric mixer for one minute, or until well-blended. Add in the remaining flour and blend until incorporated. If the dough is too dry, add an additional 1/2 to 1 teaspoon warm water and mix well. The dough should hold together well without being sticky.
Gently roll small fistfuls of dough to approximately 1/2 – 3/4 inch diameter thick logs (use Jules Gluten Free™ All Purpose Flour to dust the rolling surface, if necessary).
Take both ends of each log and twist into the middle.
Press together to form a pretzel shape. Gently dab water under each of the ends of the twist to help them stick together, or they may release during the boil.
Lay each pretzel onto a parchment-paper lined baking sheet.
Use a pastry brush to dust off any excess flour, then liberally brush the pretzels with canola or olive oil. Cover with a damp cloth and proof for 30 minutes in a warm place like a warming drawer or an oven preheated to 200° F, then turned off.
Prepare a soda bath by adding 2/3 cup baking soda to 10 cups of water in a large pot and bring to a boil over high heat. Stir until the soda is completely dissolved.
Preheat the oven to 375° (static) or 350° (convection).
Once the soda bath has achieved a rolling boil, gently submerge pretzels individually into the bath for 25 seconds, flipping over after about 15 seconds.
Remove with a slotted spoon or skimmer, drain and replace the pretzels onto the parchment-lined baking sheet.
Brush the boiled pretzels with melted butter and top with coarse sea salt or other toppings. Bake for 10 to 12 minutes, or until light golden brown. Do not overbake.
Serve warm with your favorite mustard!
Yield: 5 – 6 pretzels.
15 Comments
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Trackbacks/Pingbacks
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23. Feb, 2011
[...] If you can’t find Kim & Scott’s, try Jules Gluten Free’s Soft Pretzel Recipe, which is awesome! Here it is on Jules Blog. [...]
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25. Oct, 2011
[...] soft chewy pretzels are quite tasty. Mimics the original in every way. This recipe was adapted from Jules Gluten Free. Don’t be shy about making these they are quick and [...]
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12. May, 2013
[...] soft chewy pretzels are quite tasty. Mimics the original in every way. This recipe was adapted from Jules Gluten Free. Don’t be shy about making these they are quick and [...]
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Nicole said: on June 20, 2011
these were fantastic!
I’m going to try and make pizza pretzels with pizza sauce and cheese next.
If I double the recipe, will I have the same success?
Jules said: on June 20, 2011
That’s great, Nicole! I have doubled the recipe for classes I’ve taught and they turned out fine. Let me know how the pizza pretzels go!
Singa said: on May 19, 2012
I haven’t tried them with mustard yet. Next time I make them, I’m going to have to doulbe the recipe, because here it is Tuesday, and they are GONE. Between my children and my husband, they were gobbled up. I had, like, half of one. My husband said last night, Where did you get the dough for those pretzels? I said, I made it. He said, From scratch? No respect, I tell ya!
Jules said: on May 20, 2012
Singa – what a great story! I love! Sounds like doubling it is a must for your family!!!
Kristi Kain said: on September 21, 2011
Going to make these real soon! They sound great! Thanks Jules!!!
Linda said: on November 10, 2012
Can I use any gf all purpose flour recipe? I like to make my own. Can’t wait to try them! Thanks
Jules said: on November 10, 2012
Linda – I hope you enjoy the recipe! All GF flour blends behave differently though, so if yours doesn’t work well in this recipe, I’d suggest trying it again with my blend for optimal results. Have fun – making homemade soft pretzels is much easier than it looks!
Liz P. said: on November 28, 2012
I’m hoping to make these pretzels, but I’m out of your all purpose flour. I do have a bread mix packet. Can I use the bread mix as a substitute for the flour or is there any difference? Thanks for your help– you’ve made my son’s life much easier ; )
Jules said: on November 28, 2012
Hi Liz, I haven’t tried the pretzels with my bread mix – the mix is quite different from my pretzel recipe, but now you have me curious! I tell you what: if you want to try my bread mix in this recipe and let me know how it works out, any changes you made to the directions etc., and send us a picture, I’ll send you another bag of bread mix to replace that one! You’ve really got me curious now! Let me know how it goes by emailing us at Support@JulesGlutenFree.com!!! Have fun!
Jennifer Stermer said: on March 11, 2013
Thanks for the recipe. I have made this recipe three times and the last two times the dough is really crumbly. I added water and it didn’t seem to help. I had to make them into prezel balls, any suggestions? Thanks!
Jules said: on March 12, 2013
Hi Jennifer – why don’t you email Support@julesglutenfree.com and they can walk through the recipe with you to better help. The dough should be wet enough to hold together and not be crumbly, so adding more water would be key. Perhaps adding it earlier in the process so it would be better absorbed. Send and email and we’ll do our best with you to figure out where it might have gone wrong. I applaud you for making the best of it and making pretzel balls though — brilliant!
Jennifer Stermer said: on March 14, 2013
Thanks! I e-mailed the support team.