When I think of summer my mind quickly goes to baseball, corn dogs, lemonade, and pretzels. I guess I would add shopping but let’s not derail the theme.
Pretzels have always provided great memories while handing out with friends and family whether at a game or the mall pretzels are never too far away. So being on this allergy-friendly journey, which has been hard if I may add, I wanted to bring these memories home and try to recreate the great taste of pretzels by making them gluten-free.
Honestly, this recipe was easier than expected and I would even go as far as you should invite children to make this recipe and make new memories. So let’s make some summertime pretzels!
Ingredients:
- Instant Dry Yeast
- Gluten-Free Flour
- Salt
- Granulated Sugar
- Water
- Baking Soda
- Sea Salt (or Pretzel Salt)
- Vegan Butter
- Egg Alternative
- Mustard or Cheese (for dipping)
Materials
- Mixing Bowl
- Baking Pan
- Whisk
- Cling Wrap
- Large Boiling Pot
- Strainer Skimmer
- Cooking Brush
- Measuring Cups & Spoons
In a small bowl dissolve sugar in the warm water, add yeast and let rise for 5-10mins.
Tip: the best rising temperature for yeast is around 110-120 degrees fahrenheight
Add active yeast mixture to a large mixing bowl with flour, salt, water, and knead for 5mins. Then place the dough into an oiled bowl and cover with plastic wrap and allow the dough to rise for 1 hr.
Tip: place your covered dough in a dark and cool place for optimal rising
Once the dough has risen knead on a floured surface and mold to cut into 8 equal parts
Roll out each section of dough to 48cm rope and twist into a pretzel shape.
Tip: If you are having trouble handling your pretzel dough brush room temperature water onto the dough to avoid cracking
Repeat 8x until all dough has been shaped and set your pretzel aside for 20mins to rest and preheat oven to 400°
In a medium-size boiling pot bring 8 cups of water to a roaring boil. Add baking soda to your boiling water and begin boiling your pretzels for 30 seconds on each side.
Once all pretzels have been boiled place all pretzels onto a baking sheet lined with parchment paper and brush egg alternative over each pretzel and top with sea salt
Place pretzels into the preheated oven to bake for 20mins
After pretzels have fully baked remove from oven and top with melted butter and sea salt to serve
Gluten-Free Pretzels
Ingredients
- 2¼ tsp Fast Acting Yeast Gluten-Free
- ⅓ cup Warm Water 110°
- 2 tsp Granulated Sugar
- 3½ cups Gluten-Free Flour
- 1 tsp Salt
- 1 cup Water
- 6 tbsp Egg Alternative or 2 eggs
- ⅓ cup Vegan Butter Melted
- Sea Salt for sprinkling
Boiling
- 8 cups Water boiling
- ⅛ cup Baking Soda
Instructions
- In a small bowl dissolve sugar in the warm water, add yeast and let rise for 5-10mins
- Add active yeast mixture to a large mixing bowl with flour, salt, water, and knead for 5mins,
- Place dough into an oiled bowl and cover with plastic wrap and allow the dough to rise for 1 hr
- Once the dough has risen knead on a floured surface and mold to cut into 8 equal parts
- Roll out each section of dough to 48cm rope and twist into a pretzel shape, repeat 8x until all dough shaped
- Set dough aside for 20mins to rest and preheat oven to 400°
- In a medium-size boiling pot bring 8 cups of water to a roaring boil
- Add baking soda to your boiling water and begin boiling your pretzels for 30 seconds on each side
- Once all pretzels have been boiled place all pretzels onto a baking sheet lined with parchment paper and brush egg alternative over each pretzel and top with sea salt
- Place pretzels into the preheated oven to bake for 20mins
- After pretzels have fully baked remove from oven and top with melted butter and sea salt to serve
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