GLUTEN FREE PRETZEL RECIPE RECIPES

Steps:

• Dissolve yeast in 1 cup warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in light corn syrup, egg, and vegetable oil.
• Whisk white rice flour, brown rice flour, potato starch, tapioca flour, salt, xanthan gum, and baking powder together in the bowl of an electric mixer fitted with a paddle or dough hook attachment. Pour yeast mixture into the bowl; mix on medium speed until well-combined, 3 to 4 minutes. Add up to 2 tablespoons water if the dough is dry or crumbly.
• Turn dough out onto a work surface lightly dusted with rice flour and knead gently until smooth, about 5 minutes. Transfer to a large, greased bowl and cover with plastic wrap. Let rise until almost doubled in volume, about 1 hour.
• Push down gently on the dough to deflate, and separate into 12 equal pieces. Roll each piece into a rope about 15 inches long and shape into a "U." Twist the two ends of the dough and press them firmly into the top of the loop to form a pretzel shape.
• Preheat oven to 425 degrees F (220 degrees C). Generously grease 2 baking sheets.
• Bring 4 quarts of water to boil in a large pot. Add the baking soda and white sugar carefully; water will foam vigorously. Gently place one pretzel into the water bath; remove with a large slotted spoon when it floats to the top of the water and transfer to a dry baking sheet. Repeat with remaining pretzels. Transfer boiled pretzels to greased baking sheets, brush with melted butter, and sprinkle with pretzel salt.
• Bake in the preheated oven until pretzels are golden brown, rotating the baking sheets halfway through baking, about 25 minutes. Remove from the oven and allow to cool on a cooking rack.

Steps:

• Dissolve the yeast in 1/8 cup warm water. Stir in remaining warm water, brown sugar and flour. Bear until smooth. Knead until smooth and elastic.
• use hands to roll out dough into "snakes". Twist into traditional pretzel shape or braid.
• Heat oven to 475 degrees.
• Fill a saucepan with water. Pour in baking soda (2tbls to each cup of water in saucepan) and bring to a boil.
• Place twisted pretzel dough in water for 15 seconds until dough is golden or yellow in color. Then remove pretzel from boiling water and place on a salted cookie sheet. Salt top of pretzel too.
• Place cookie sheet with pretzels in the oven and bake for 8 to 10 minutes until pretzels are golden brown.