Gluten Free Soft Pretzel Recipe – Gluten Free Pretzel Recipe – How To Make Gluten Free Soft Pretzels

Prep: 50 mins – Cook: 25 mins – Total: 75 mins

Ingredients

• 1 c. warm water
• 2 1/4 tsp. dry active yeast
• 1/2 tsp. coconut sugar (or use granulated sugar)
• 1 Tbsp. pysllium husk powder + 3 Tbsp. warm water, sit for 1 minute to thicken
• 3 1/4 c. Cara’s All-Purpose flour blend
• 1 tsp. baking powder
• 1/2 tsp. sea salt
• 2 Tbsp. olive oil
• 1 Tbsp. maple syrup

WATER BATH:

• 6–8 c. water
• 1/4 c. baking soda
• 2 Tbsp. maple syrup

LIGHTLY COAT WITH:

• olive oil
• coarse salt

Instructions

1. Allow the yeast and sugar to froth in the warm water for 10 minutes.
2. Whisk the flour, baking powder, and salt together until well-combined. Take out about 1 c. of the flour and keep nearby in a measuring cup nearby. Add the yeast mix, oil, maple syrup, and thickened psyllium into the bowl with flour and stir until dough becomes scrappy. Start adding the other half of the flour, 1/4 c. at a time until mixed in and a dough starts to form. Start kneading the dough with your hands for a couple of minutes in the bowl at this time to get it smooth. The dough should be moist but not sticky.
3. Divide the dough into six, even and smooth balls.
4. Roll each ball out with your hands on a lined flat surface until you have a long 14″ snake-like dough piece. For the bunny shape, cut off 2″ of the dough and set aside. For regular soft pretzel shapes, keep at 14″. Follow the tutorials in the post for how to shape your pretzels. For the bunny, take the remainder 2″ piece, roll it up and fill in the gap for the tail.
5. Place on a baking sheet, cover and allow to gently rise for 30 minutes in a non-drafty spot in your kitchen.
6. Preheat your oven to 400 degrees.
7. Bring your water to a boil in a large pot. Add the baking soda (slowly, it will start to cause your water to rise) and maple syrup.
8. Gently place each pretzel in one-by-one with the guidance of a large spatula that will guide each one into the water. Allow to boil for 1 minute on each side, very gently turning over on the other side. Be careful, if done too quickly your pretzels can fall apart.
9. Place on a baking sheet (with your spatula), lightly coating the tops with olive oil and sprinkling with coarse sea salt immediately. Repeat for each one.
10. Bake for 22-25 minutes, turning the baking sheet around after the half-way point of cooking. Bake until a beautiful brown exterior forms. Allow to cool fully on the baking sheet before enjoying.

This delicious recipe and photos were created by ForkAndBeans.com, we simply shared it. Check them out for more great ideas!

Vegan Garlic Pretzel Knot Recipe

Prep: 35 mins – Cook: 20 mins – Total: 120 mins

Ingredients

Dough

• 2 cups all-purpose flour + more to dust the dough and surfaces
• 1 teaspoon instant yeast
• 1/3 teaspoon salt
• 1 pinch white sugar (make sure it’s vegan!)
• 3/4 tablespoon olive oil + more to coat the dough
• 1/2 cup + 1 tablespoon water

Baking Soda Bath

• 3 cups water
• 1 1/2 tablespoons baking soda

Garlic Topping

• 1 garlic clove – minced
• 2 teaspoons olive oil
• 1/2 teaspoon dried oregano
• 1 teaspoon pretzel salt

Instructions

1. Combine the flour, instant yeast, salt, and white sugar in a mixing bowl. Add olive oil and water. Mix and knead by hand until a soft dough forms or put all the ingredients kitchen machine and let the machine knead the dough for you. If it’s too sticky, you might want to add a few tablespoons more flour until the dough is non-sticky.
2. Drizzle the dough with more olive oil until coated. Let it sit, covered with a clean kitchen towel, in a warm spot until it doubles in size (about 2-3 hours – depending on the room temperature!).
3. Divide the dough into 10 equal parts, roll each part into a rope (about 6 inches / 15cm). Make a knot (check out the 2nd image of the post for visual instructions) and repeat for the rest.
4. Preheat the oven to 400°F/200°C.
5. Bring the water for the baking soda bath to a boil in a medium pot. Add the baking soda.
6. Cook each knot in the baking soda bath for about one minute. Transfer them onto a baking tray lined with parchment paper.
7. Mix the minced garlic, olive oil and dried oregano for the garlic topping. Brush the mixture onto the top of the Pretzel Knots. Sprinkle with pretzel salt.
8. Bake them in the oven for about 20 minutes until golden. They are absolutely delicious with my go-to vegan cheese sauce!

This delicious recipe and photos were created by ElephantasticVegan.com, we simply shared it. Check them out for more great ideas!