Description
Learn how to make the easiest gluten free soft pretzels that are so soft and plush, you’d never know they’re gluten free. Simple ingredients and no bread machine needed!
Ingredients
Scale
- 1 1/2 cups (360 mL) warm water
- 1 tbsp maple syrup
- 2 cups (272 g) millet flour
- 1 cup + 1 tbsp (140 g) tapioca starch/flour
- 1 tsp finely ground sea salt
- 2 1/4 tbsp (24 g) psyllium husk powder
- 1 packet (7 g) instant dry yeast
- 1 tbsp apple cider vinegar
- 1/2 cup baking soda (for baking soda bath)
- Flaky sea salt, for topping
Instructions
- Prep: Measure out all ingredients and set aside. Line a baking sheet with parchment paper. Fill a large pot with 6 cups of water. Add the baking soda in. Wait to start boiling the water until after you start proofing the dough. Read through the instructions before beginning.
- Whisk the dry ingredients: In the bowl of a stand mixer or in a large bowl, whisk together the millet flour, tapioca starch, sea salt, psyllium husk powder, and instant dry yeast (quick rise yeast). Make sure that everything is thoroughly whisked.
- Make the dough: Add in the lukewarm water, maple syrup, and apple cider vinegar. Use a dough hook attachment for the stand mixer or a large wooden spoon if making the pretzel dough by hand, and mix the dough on medium speed until you get a thick and consistent, slightly tacky dough. Allow the dough to knead for 4-5 minutes. This will take about 2-3 minutes for the dough to come together in the stand mixer before kneading, or about 5-7 minutes before kneading the dough if making the dough by hand.
- Shape the pretzel dough: Lightly flour a clean surface with millet flour. Divide the dough into 6 equal pieces. Roll out one piece of dough to be an 18″ or 20″ long rope. ake the two ends of the and twist them twice together (see photos in the blog post). Bring them towards yourself and press down into the dough to form the pretzel shape. Place the pretzel dough onto a parchment paper and repeat for the remaining pretzels. Cover the pretzels with a clean dish towel on the parchment paper.
- Proof the pretzels: Place the pretzels into a warm area to rise until double in size (or almost doubled in size- about 30 minutes). While the pretzels are rising, turn on the stove top to boil the pot of water. Bring the water to a boil.
- Baking soda bath: Once boiling and the pretzels have proofed, preheat the oven to 425F. Place 1-2 pretzels into the water, and allow them to boil for no longer than 20-25 seconds. Any longer, and they’ll taste like baking soda. Please set a timer. Once they’re done boiling, remove the pretzels with a slotted spoon and back onto the baking sheet. Repeat for the remaining pretzels.
- Bake: Sprinkle the boiled pretzels with flaked sea salt. Place the baking sheet into the oven to bake for 15-18 minutes, or until browned.
- Serve and enjoy! Remove the pretzels from the oven, serve, and enjoy! See blog post for serving ideas and variations. Enjoy!
Notes
Please see blog post for all tips and tricks, including substitutions!