*This post is featured on Allergy Free Wednesdays and The Willing Cook!*
After months of asking, I finally made my hubby some pretzels. I was so scared to even try! It seemed so hard and I had no idea how to do the pretzel twist thingie. I had never made pretzels-much less an allergy free version. I was not ready for weeks of experimenting to find the perfect pretzel.
After months of asking, I finally made my hubby some pretzels. I was so scared to even try! It seemed so hard and I had no idea how to do the pretzel twist thingie. I had never made pretzels-much less an allergy free version. I was not ready for weeks of experimenting to find the perfect pretzel.
Well, I found the perfect pretzel on the first try-how's that for lucky? These pretzels put Auntie Anne's to shame! They are so soft and chewy and wonderful! I will never miss those mall pretzels again!
Soft Pretzels
1 package rapid rise yeast
1/4 cup honey
1 tsp salt
3 cups flour blend
2 1/2 tsp xanthan gum
1 cup warm water
2 T olive oil
Combine yeast, honey, and warm water in mixing bowl and whisk well.
Let proof for 5 minutes.
Add remaining ingredients and mix with the dough hook.
Knead for 5-7 minutes until dough is smooth and elastic.
Place dough in large bowl coated with cooking spray. Turn dough to coat top evenly.
Let rise, covered, in a warm place for at least an hour or until doubled.
Punch down and let rise for another 30 minutes.
Divide dough into 12 pieces.
Roll each piece into a long string (20 inches or so) and form pretzel shape.
Press ends lightly so the dough holds its shape.
Then it's time for a baking soda bath.
Baking Soda Bath
6 cups water
3 T baking soda
Salt for sprinkling
Whisk water and baking soda in a large skillet with at least 12 inch sides.
Bring water and baking soda to a boil over medium heat.
Put formed pretzels in baking soda bath and cook for 30 seconds on each side.
Turn with slotted spoon.
Drain with spoon and place pretzels on parchment lined baking sheet.
Sprinkle generously with salt.
Bake at 450 for 12-14 minutes, turning pretzels over halfway.
Cool on wire rack.
Enjoy!!!!
Linked up with Try a New Recipe Tuesdays!
Also linked with Allergy Free Wednesdays!
18 comments:
oh, thank you!!! i have missed soft pretzels so much! i can't wait to try these. what flour blend did you use?
Yes...what is your flour blend,?! These look great!
My flour blend is here:
http://www.hivesinthekitchen.blogspot.com/2012/11/gluten-free-flour-blend.html
You can find the link on the Honey Pot page above the list of all my recipes :) It's the one used by Cybele Pascal. I've had good success with it for most things.
Thanks so much, Auntie Anne's were my absolute favorite as a kid. Going to try making these tonight!
I gasped when I saw this post and my 4 year old came running and said "what? what?" When I told him it was a recipe for allergy safe soft pretzels he gasped too! :) We are headed straight to the kitchen!
I hope you enjoy them! My kids love them! They ask for them every weekend. I'm sure I'll have to make some more this weekend!
Featuring your recipe this week on AFW!!
Do you think these would freeze well to reheat in the microwave?
You know, I think they might freeze well and you can microwave them. I know I freeze our waffles and that works out well. I bet they would work. If you try it, come back and let me know. We eat the whole batch right after we make them so I never have any to freeze :)
These look wonderful! Wow! I know my kids would love them. Thanks so much for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. :-)
I'm allergic to potatoes, any suggestions for other flour blends that would work in this recipe? Thanks!
Whoa, can't wait to try these!
Instead of potato starch can you use arrowroot flour? It's starchy and I think it should be a good substitute for the potato starch. You might even be able to do all tapioca flour instead of the potato.
It's been a LONG time since I had one of these! Thanks for the recipe. I tried these with bob's red mill flour mix (it's all I had on hand). Taste is OK but the dough wasn't very nice to work with. Next time I will try your flour mix instead.
I've only used my flour blend in the recipe so I don't know how other blends would do. You may need to add more flour if the dough is too sticky or some more warm water if the dough is too stiff. Mine were fairly easy to work with-just a tad sticky so I had to flour my board but they rolled out well.
Just made these and they didn't disappiont! Im on the Virgin diet (and loving it) so I used brown rice flour, tapioca flour, and almond flour. Instead of xanthan gum I used flaxseed meal and chia seeds. I also stuffed some with daiya vegan havarti jalapeño garlic cheese and yum!
Fir dipping I mixed unsweetened coconut milk with daiya mozzarella vegan cheese, tapioca flour, ghee, and garlic salt with parsley. Double yum!
These make excellent bread for sandwiches! I am going to try freezing them right after they have dried from boiling and then baking just the ones I need on school mornings for packed lunches. I have been thoroughly enjoying eating sandwiches again. I also sliced one in half and made a mini pesto pizza out of one of these "rolls". Omg! Thank you for this recipe as it is now a permanent place in our school lunch rotations.
I'm so glad you liked them!
Rachel-that sounds like a yummy change on the recipe! My kids like them plain....but one day maybe they'll let me experiment a little!
Prairyway11-You're welcome! I love the idea of a mini pizza! I was also going to try to make hamburger buns out of them!
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