Soft Pretzels

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Do you ever go to the mall, only to find your stomach growling at all the wonderful food smells? How about walking past Auntie Annie’s Pretzels? There is nothing like a warm, soft and chewy pretzel to set your stomach at ease. Since going Gluten-free, soft pretzels are one item you can’t find in the stores. So when all else fails….make them yourself. Don’t be afraid, they really are easy to make and you can dress them up however you like ūüôā

In this recipe, I used a new product I was introduced to, Expandex. Expandex is¬† a modified tapioca starch, that when used in the proper amounts can help simulate the high gluten foods and baked goods that we can not longer have. If you haven’t tried it, I would highly suggest doing so. This has made bread making much easier for me!

So lets get started…

What you will need:

For the Dough:

2-2 1/2 cups warm water
1 1/4 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
4 cups gluten-free flour, minus 2 TBSP( I use better batter)
2 Tbsp Expandex

For the Soda water brush/ spray:

2 cups warm water
2 tablespoons baking soda

For the Toppings:
 coarse salt (kosher, pretzel salt)
4 tablespoons butter (melted)
Cinnamon and Sugar

DIRECTIONS:

Sprinkle yeast,¬†and one tbsp¬†of brown sugar¬†on lukewarm water (between 110¬į-115¬į)in mixing bowl; stir to dissolve.¬† Let proof for 5-10 minutes or until foamy.

Place 3 cups of flour, salt, expandex and last  tbsp of brown sugar in mixing bowl and whisk together until fuly blended. Pour liquid into flour mixture and mix to incorporate. (The mix should be tacky and spreadable.)

Cover mixing bowl with plastic wrap and warm wet towel and allow to rise for at least 30 minutes. After 30 minutes, remove plastic wrap and add the last cup of flour, mix will hands to fully incorporate the last amount of flour into the dough.

                                                                                                                                           

On a very lightly floured surface, place a dough ball (size depends on how large you want your pretzels. Golf ball size for smaller, tennis ball size for larger), begin to roll the dough ball into a rope to the length of 10-12 inches. ( outside of dough should be smooth to the touch, while the inside is still tacky) Fold the rope into a pretzel shape and place on baking sheet lined with parchment paper. Brush or spray with soda water. Repeat until all dough is used. Allow pretzels to rise for another 15 minutes covered. Brush or spray again with soda water and bake in a 450¬į oven for 15 minutes.

Remove from the oven and allow to cool slightly, top with your favorite toppings and serve immediately.
Toppings: after you brush with butter try sprinkling with coarse salt or Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

*Sweet butter, not regular butter, makes these beauties delicious!

Enjoy!

~Jamie

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