Tags: appetizer - vegetarian - GF - GF vegetarian - GF appetizers
Active Time: 45 min
Passive Time: 20 min
Serves: 12 pretzels

A gluten-free version of the classic

The Loopy Whisk

• 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)

• 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

1. 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
2. In the bowl of stand mixer, combine the instant yeast, light brown sugar, tapioca starch, millet flour, sorghum flour, xanthan gum, and salt
3. Make a well in the middle of the ingredients and add the psyllium gel and remaining 320 g warm water
4. Mix the dough on medium until well combined. It'll be soft and sticky to the touch - that's fine
5. Preheat the oven to 450F while you start shaping the pretzels
6. Turn out the dough on a lightly floured surface. Divide into 12 equal pieces (about 112 g each)
7. 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
8. 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!
9. 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
10. Brush soaked pretzels with egg wash and sprinkle with pretzel salt or sea salt
11. Bake in the oven for 12-14 minutes, until golden brown
12. Brush with optional butter immediately after removing from oven