Tuesday, October 25, 2016

{Gluten-Free} Seeded Soft Pretzels

This is my first time making gluten-free soft pretzels. Since I wasn't sure how the dough would stand up to a preliminary poaching, I opted to do a variation of my dough that goes straight into the oven. These didn't end up being pillowy soft, but they weren't bad - especially for gluten-free! I would make them again.


Ingredients
  • 1 C whole milk
  • 2 T butter
  • 1 T active dry yeast
  • 1 T organic granulated sugar
  • 4 to 5 C gluten-free flour blend
  • 1 to 2 T mixed seeds (I used caraway, sesame, and poppy seeds)
  • 2 to 3 eggs for binding (mine needed 3) + 1 egg for wash
  • pretzel salt or other large grain salt for baking


Procedure
Warm milk in a small saucepan until it's warm to the touch, but not too hot. Add the butter and swirl until melted. In a large mixing bowl, dissolve yeast and granulated sugar in warm milk. Let stand until bloomed, approximately 5 minutes.

Add flour, seeds, and 2 eggs. Form into a dough. If the mixture is dry, add 1 more egg. Knead the dough until smooth, about 7 to 8 minutes.


Roll out tubes of dough and form into pretzels. Place on a parchment-lined or silicone mat-lined baking sheet and preheat oven to 450 degrees F.  Let pretzels rise for at least 15 to 20 minutes.


Brush beaten egg over the tops of the risen pretzels and sprinkle with pretzel salt or other large grain salt.

Bake for 9 to 11 minutes until the tops are nicely browned.

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