Vegan and Nut Free Gluten Free Soft Pretzels
These vegan and nut free gluten free soft pretzels are so soft and chewy. They have the most perfect texture, and they taste absolutely amazing. Preparing them is so easy. You can serve them with some melted butter, mustard, marinara sauce, or a cheese dip.
Equipment
- Medium bowl
- Small bowl
- Wooden Spoon
- Parchment paper
- plastic wrap
- Pizza pan or cookie sheet
- Large pot
- Kitchen spider
- Metal spatula
- Scale
- Measuring Spoons
- Measuring cups
- Whisk
- Scissors
Ingredients
dough
- 382 g Brown rice flour or 2 ½ cups
- 150 g Cornstarch or 2/3 and ¼ cups
- 13 g Psyllium husk or 1 tablespoon
- 8 g Xanthan gum or 2 teaspoons
- 16 g Salt or 2 teaspoons
- 8 g Yeast or 2 teaspoons
- 45 g Brown sugar or 3 tablespoons
- 30 g Olive oil or 2 tablespoons
- 530 g Lukewarm water or 2 ¼ cups
- 10 g Apple cider vinegar or 2 teaspoons
- Pretzel salt sea salt, or cosher salt.
- Vegetable oil to handle dough
Boiling Solution
- 5 1/2 cups Water
- 1 tablespoon molasses
- 1 tablespoon baking soda
Instructions
- In a small bowl, mix in the yeast, sugar, and lukewarm water until the sugar is dissolved. Allow this mixture to sit for 5 to 10 minutes until it develops frothy bubbles on the surface.
- Meanwhile, in a medium bowl, add in the brown rice flour, cornstarch, psyllium husk, xanthan gum, and salt. Using a whisk, mix until well combined.
- After the yeast has been activated, add it to the dry mixture and mix using a wooden spoon. Once the mixture thickens, you can switch to mixing with your hands until everything is well combined.
- Oil your hands with some vegetable oil, especially the tips of your fingers. Divide the dough into 6 equal portions.
- Oil your hands again if you need to, roll the dough onto a clean counter surface into a half inch thick cylinder.
- Shape the cylinder into a u form. Take the ends of the u shape and twist them together twice, leaving a couple inches of dough hanging off the twisted end. Take the 2 ends of the cylinder and press them down at the bottom of the u shape leaving a coupe inches between the 2 end pieces.
- Place the formed pretzels onto a parchment paper. Leave a couple inches of space between each pretzel. Cover the pretzels with another piece of parchment paper. Cover everything with plastic wrap to prevent the dough from drying.
- Allow the pretzels to rise for 45 min, maximum to an hour. Do not allow it to overrise.
- Right before the pretzels are ready, preheat the oven to 450 F
- Line a baking pan with parchment paper or silicone mat.
- Unwrap the pretzels, and cut the parchment paper that the pretzels are sitting on into squares so that each pretzel is sitting on a square piece of parchment.
- Into a large pot, add in 5 ½ cups of water, 1tablespoon molasses, and 1 tablespoon baking soda. Mix until the molasses is dissolved. Place on medium to high heat, and bring to a boil.
- Use the square parchment papers to lift the pretzels. Gently drop one pretzel into the boiling solution and allow it to boil for 30 to 60 seconds. Using a slotted spatula, and perhaps the help of a kitchen spider, lift the pretzel out of the solution allowing it to drain, and place it onto the pan that’s lined with parchment paper or a silicone mat.
- Immediately sprinkle the pretzel with the salt of your choice. Repeat the same process with remaining pretzels.
- Place pretzels onto the center rack of a 450F bake for 18 to 20 minutes.
- Remove from the oven and place onto a cooling rack to cool slightly before serving.
- You can serve these gluten free soft pretzels with some melted butter, mustard, cheese dip, or marinara sauce.