====== Gluten Free Soft Pretzels ====== 

Tags: [[appetizer]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF appetizers]] \\ 
Active Time: 45 min \\ 
Passive Time: 20 min\\ 
Serves: 12 pretzels\\

====Description====
A gluten-free version of the classic

====Source====
[[https://theloopywhisk.com/2022/05/01/easy-gluten-free-soft-pretzels/#wprm-recipe-container-13637|The Loopy Whisk]]

====Ingredients====
  *Psyllium husk powder: 20 g
  *Warm water: 640 g, divided

  *Instant yeast: 10 g
  *Light brown sugar: 40 g
  *Tapioca starch: 280 g
  *Millet flour: 240 g
  *Sorghum flour: 80 g
  *Xanthan gum: 16 g
  *Salt: 10 g

  *Baking soda: 80 g

  *Egg: 1, lightly beaten

  *Pretzel salt or sea salt: to taste

  *Butter: 2-4 tbsp, melted (optional)

====Notes====
  *Will need some extra flour (any kind) for flouring the surface you roll out the pretzels on
  *If using active dry yeast, use 12 g. Activate this yeast by mixing with 320 g of the water and 10 g of the light brown sugar and letting sit for 5-10 minutes before adding to the rest of the ingredients along with the psyllium gel
  *Can sub an equal weight of brown rice flour for the millet flour
  *Can sub an equal weight of light buckwheat flour or oat flour for the sorghum flour
  *If you use a different amount of water for the baking soda bath, you need to change the amount of baking soda - keep it to 1 tbsp (16 g) per 1 cup of water
  *You can skip the pretzel salt and after they're done baking, brush with butter mixed with some cinnamon sugar for a sweet twist

====Instructions====
  -Make psyllium gel by combining psyllium husk powder with 320 g of the water in a small bowl; a gel should form after 30-45 seconds
  -In the bowl of stand mixer, combine the instant yeast, light brown sugar, tapioca starch, millet flour, sorghum flour, xanthan gum, and salt
  -Make a well in the middle of the ingredients and add the psyllium gel and remaining 320 g warm water
  -Mix the dough on medium until well combined. It'll be soft and sticky to the touch - that's fine
  -Preheat the oven to 450F while you start shaping the pretzels
  -Turn out the dough on a lightly floured surface. Divide into 12 equal pieces (about 112 g each)
  -Roll each piece of dough out into a 16-18 inch rope, then gently shape into a pretzel shape and put on a parchment - lined baking sheet
  -Make the baking soda bath by combining the 80 g of baking soda with 5 cups of water (or use the same ratio in an amount that makes sense for the pot you're using). Bring to a slow boil - be careful, because it can boil over!
  -Working in batches, put each pretzel in the bath for 20-30 seconds (can do more than one at a time if your pot is large enough). Put back on the baking sheet after soak
  -Brush soaked pretzels with egg wash and sprinkle with pretzel salt or sea salt
  -Bake in the oven for 12-14 minutes, until golden brown
  -Brush with optional butter immediately after removing from oven

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{{:softpretzel.png?400|}}