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Gluten Free Soft Baked Pretzels

It’s Pride in Seattle and it turns out I live at the epicenter. In addition to the inspiring atmosphere of celebrating love (and people watching of epic proportions), there’s a street fair with all of the expected food typically reserved for closing time and cash only establishments. By the time I got home all I could think about was food on sticks and…

Pretzels. Gluten Free Bagels - 9 of 9I had not yet tried making my own, but my bagels were a success a few years ago and knowing that my flour blend has improved I figured it was worth a shot.

I based this off a regular flour recipe by The Kitchn and made modifications as I’ve learned for gluten free baking, including doubling the yeast, and using milk instead of water for the liquid.

Ingredients:

  • 1 Cup Warm Milk
  • 4 Teaspoons Active Dry Yeast
  • 1 Tablespoon Sugar
  • 2-2.5 Cups Gluten Free Flour Blend, such as my blend here or something similar
  • 1 Teaspoon Salt
  • 1 Teaspoon Xanthan Gum
  • 1 Tablespoon Olive Oil
  • 1/4 Cup Baking Soda
  • 1 Tablespoon Brown Sugar
  • 1 Large Egg
  • Coarse Sea Salt for sprinkling

Place warm milk, yeast, and sugar in a mixing bowl and let it bubble and simmer and froth up for about 10 minutes.

Mix your 1st cup of flour, salt and xanthan gum together and add it to your liquid, mixing on low speed with the dough hook attachment. Slowly add the second cup of flour until it makes a flaky and sticky dough ball.

Move the dough to your counter and knead a bit until everything begins to smooth. Gluten Free Bagels - 1 of 9Transfer into a bowl and coat with olive oil, cover, and raise in a warm spot until it’s doubled in size. I set my oven on warm, even though it’s around 80 degrees in my apartment. I may need to rethink my choices to heat up my apartment when it’s already an oven inside in late June.

You have an hour or two. Go watch an episode of Gilmore Girls. Or, you know, something equally cool.

When your dough has risen, turn your oven to preheat to 450 degrees and set about 4″ of water to boil on the stove.

Punch the dough back down and knead about a minute back into a soft ball and divide into four sections. Gluten Free Bagels - 2 of 9Take each of the four sections, and working very gently, roll into four long ropes and twist into a pretzel shape. Don’t ask me how, ask YouTube. It’s not at all intuitive, and I’ve tried 25 times to write out how I did it. Honestly I have no idea. Good luck, and God speed. They taste good even if they’re ugly (25% of mine proved that nicely). Gluten Free Bagels - 3 of 9Bring about 4 inches of water to boil and add the sugar and baking soda, stirring until dissolved. Take the water back down to a low (but still bubbling) simmer and carefully boil each pretzel 2-3 minutes. Most recipes will tell you to flip them. I don’t recommend it. It will work without doing so, and you won’t have to cry over broken pretzels. Gluten Free Bagels - 4 of 9Transfer each to paper towels to drain excess liquid then to a parchment lined baking sheet. Once each has boiled, coat with a wash of an egg whipped with a couple tablespoons of water and sprinkle with sea salt. Gluten Free Bagels - 5 of 9Bake for about 18-22 minutes. I checked mine after about 12 minutes, added more egg wash because I thought they were nearly done and not turning golden, and then at 15 minutes discovered they weren’t nearly done enough and put them back in. I’m telling you this because the result you see below is completely delicious but looks completely overdone. Over zealous egg washing due to impatience. We all have our flaws.

I would love to report back how these store, but as it stands, there are only 2 left (fine, 1.75) and Game of Thrones is about to start, so I think I’ll see how it pairs with an ungodly amount of classic yellow mustard and a corona for dinner.

 

Have you tried it? Any suggestions? Comments? Questions? Is Aria going to get her revenge tonight? Am I getting off track?

Happy Sunday. Enjoy!

 

 

 

 

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