Gluten-Free Soft Pretzels

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp fine sea salt 0.5 tsp fine sea salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs, lightly beaten 2 large eggs, lightly beaten
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter
• 1 tbsp coarse sea salt, for topping (optional) 1 tbsp coarse sea salt, for topping (optional)

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free instant yeast, and fine sea salt. Ensure these dry ingredients are thoroughly combined for an even texture.

2. 2

   In a separate medium bowl, whisk together the warm water, lightly beaten eggs, and olive oil or melted butter until well incorporated. The liquid mixture should be homogenous and slightly emulsified.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a dough hook until a cohesive, sticky dough forms. This gluten-free dough will be softer and more pliable than traditional dough, so don't be alarmed by its texture.

4. 4

   Lightly flour a clean surface with a bit of your gluten-free flour blend, or use lightly oiled hands, to prevent sticking. Divide the dough into 4 equal portions and gently shape each portion into a rope about 10-12 inches long. Form each rope into a pretzel shape by creating a loop and crossing the ends over each other, then pressing them onto the bottom loop. Place the shaped pretzels onto a baking sheet lined with parchment paper and let them rest for about 10 minutes.

5. 5

   Preheat your oven to 400°F (200°C). Carefully place the baking sheet with the pretzels into the preheated oven. Bake for approximately 20-25 minutes, or until the pretzels are puffed up, golden brown, and have a firm exterior. For an extra touch, sprinkle with coarse sea salt during the last 5 minutes of baking. Once baked, remove from the oven and let them cool on a wire rack for at least 15 minutes before serving to allow the interior to set.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.