Gluten Free Pretzel Bites
The red is what I modified in the original recipe. Find the original recipe HERE!
1 and 1/2 cups warm water (+/- 2t)
2 tablespoons brown sugar
2 and 1/4 teaspoons (1 package) active dry yeast
6 tablespoons unsalted butter, melted
2 and 1/2 teaspoons salt
3 and 1/2 cups gluten free all-purpose flour
3 teaspoons xanthan gum (if not included in your flour mix)
3 quarts water
3/4 cup baking soda
For the egg wash:
1 large egg
1 tablespoon cold water
Coarse sea salt, for garnish
Oil, for prepping your bowl to rise the dough in
1. In the bowl of your stand mixer fitted with the dough hook attachment, combine the water, brown sugar, yeast and melted butter. Stir to combine, and then let sit for about 5 minutes, or until slightly foamy. I don’t have a mixer, so I did everything by hand. I proofed the yeast in a separate bowl.
2. With the mixer speed on low, slowly add the salt and flour until just combined. I used a much larger bowl to mix the salt, flour and poured the yeasty mix in.
3. Increase the mixer speed to medium-low and knead until the dough is elastic and pulls away from the sides of the mixing bowl, about 3-4 minutes. I kneaded everything by hand. Lovey Levin really didn’t like this part. He HATES being dirty. Especially his hands. He was baffled as to why I wasn’t upset that my hands were a “lucky mess”.
4. Roll the dough into a bowl gently with your hands, place in a pre-oiled bowl, and cover with a light tea cloth or towel. Let rise in a warm place until doubled in size, about 1 hour. The mess went down as the dough kneaded together and now it was a neat little ball. You may need up to two more teaspoons of water to make it the right consistency.
5. Preheat the oven to 425 degrees.
6. Punch down the dough and, on a clean and lightly floured flat surface, divide it into 8 equal portions.
7. Roll each portion into a long rope, about 18-20 inches in length. I had Sissy (Levin’s older sister) help me with this! she loved rolling it out and breaking it up!
8. Cut each rope into 1-inch portions and place each one on a lightly greased baking sheet. Set aside.
9. Meanwhile, in a large sauce pot over medium-high heat, bring the water to a boil.
10. Very carefully (the water will spray and foam up), add the baking soda.
11. In small batches, boil the pretzel bites for about 30 seconds or so. (Use a slotted spoon to remove them from the boiling water and place them back on the baking sheet, about 1 to 2 inches apart.)
12. To make the egg wash: In a small bowl, whisk together the egg and cold water.
13. Lightly brush the boiled pretzel bites with the egg wash and lightly sprinkle with the coarse sea salt.
14. Bake until lightly golden brown, about 15-18 minutes. Let cool slightly before serving.
Most of them are gone from the tray because we ate them. They don’t look very pretty, the texture isn’t perfect. But they taste great! I can tell you from experience that they also freeze extremely well! So don’t be afraid to try it and freeze some for later.
Before we went gluten free, we’ve made pretzels many times before. We always have a blast! Levin’s older siblings, Sissy and Drew like to make things with their pretzels. They stay pretty well, during the dip, wash and bake! So try making balls, actual pretzel twists, braids, etc. Don’t feel like you are tied to nibs!