Soft Pretzel Recipe Anyone?
Posted 29 December 2008 - 04:39 PM
Posted 04 January 2011 - 11:02 PM
This was one of the most horrible tasting recipes I have ever tried and wasted my gluten-free ingredients on! I followed it to the letter and the pretzels never rose and they had an awful, very strong yeast flavor. I like the one posted in Living Without Magazine: http://www.livingwit...els-1396-1.html
Here is one of my favorite recipes from "Bon Appetit- Without the Wheat"
3 ½ cups gluten-free flour I use Bob's Red Mill All Purpose or Beth's gluten-free Pantry All-Purpose)
3 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 tablespoon brown sugar
2 teaspoons salt (preferably Sea Salt)
1 tablespoon yeast, dissolved in 1 cup lukewarm water)
2 teaspoons baking soda
4 cups water
1 egg, beaten
Allow the yeast and water mix to sit for 10 minutes. In a large bowl, mix the yeast/water, brown sugar and salt together. Add the gluten-free flour, xanthan gum and baking powder and mix until the dough is smooth. Knead until the dough comes together in a smooth ball. Cover the bowl, place in a warm spot and allow it to double in size. Divide the dough into 8 equal sections. Roll each piece into a rope (slightly thicker than a pencil). Each rope will make 2 pretzels. Twist each section into a pretzel shape and place on a baking sheet. Cover with plastic wrap in a warm place and let sit for 45-60 minutes.
Preheat oven to 450°. In a medium saucepan, bring 4 cups of water and baking soda to a boil. Drop each pretzel carefully into the water and boil for 1 minute. Remove with a slotted spoon and return to the baking sheet. Brush with the beaten egg and bake for 12-15 minutes. Top with sea salt, cinnamon or parmesan cheese immediately out of the oven. Can also be frozen and reheated in the oven or microwave.
Posted 05 January 2011 - 06:17 AM
October 2010: Gluten free.
November 2010: No HFCS or artificial sweeteners.
March 2011: Gradually fading out soy.
Posted 05 January 2011 - 09:43 AM
I'm way to lazy to make this receipe on my own, I feel like making pretzels would take forever.
Posted 30 April 2011 - 04:45 PM
I just made this recipe below and it's fabulous! I had to change it slighty because the dough was way too dry and crumbly, it wouldn't roll without breaking--so I added 1 Tbsp oil and some water (approx 1/2-3/4 cup water, I'm not sure, I didn't measure). Let them cool 5-10 minutes after baking--the flavor is better than right out of the oven. I sprinkled them with salt. DH rolled one in a little butter (bad, I know), cinnamon, and sugar--tastes so good!
My DD's school is having soft pretzels as a snack tomorrow, and I am so excited that DD will have a soft pretzel, too. This was one of her favorite treats pre-diagnosis. I am just so happy because I never thought I would be able to make soft pretzels for her. Thank you, thank you for the recipe!
So I made the recipe with this option but rolling the pretzels was so frustrating. adding the oil and water sorta helped but they were still crumbly. and when I added more water they were too sticky.
Any suggestions???? Help would be much appreciated!
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