If it’s too dry add a teeny splash more water, if it’s too wet, add a teeny more flour. It should be just a tad bit wet, but not too wet where it doesn’t come together and hold. Once combined fully, continue mixing an additional minute to knead dough. Stop the mixture a couple of times to use your spatula to incorporate all of the flour. With the dough hook, mix until it comes together, pulling away from the sides of the bowl. Add the olive oil (or butter) and yeast mixture. Put the flours and starches OR just the AP flour blend with the psyllium husk, salt and baking powder in the bowl of your stand up mixer. Line a couple rimmed baking sheets with parchment paper and set them aside.Ĭombine water, yeast and sugar in a bowl allow to sit for 5 -10 minutes until the mixture foams. *if vegan, skip eggs and honey and go without or use a butter substitute or olive oil instead 1 egg yolk (skip and just use honey if you have an allergy)*.Course pink Himilayan sea salt or kosher salt.3 1/2 cups of your favorite gluten-free all-purpose flour blend (homemade or store-bought, I used this).1 cup tapioca starch (or potato starch).2 1/4 teaspoons or 1 pack quick acting yeast.1 1/4 cups lukewarm water, 100º-110✯ (you may need just a tad bit more).Makes approximately 4 dozen pretzel bites Gluten-free Soft Pretzel Bites (Dairy-free with vegan option) I cannot wait to hear what you guys think of these. They are so good warm dipped in a whole grain mustard, with an ice cold beer or cider on the side.
They are soft and chewy, with a nicely browned outer crust. These gluten-free soft pretzel bites are the best I have had yet. The nice thing about gluten-free dough is that it is very forgiving and you can take a little water on your hands and fix any tears in the dough as you go along. The pre-made all-purpose flour blend I used has xanthan gum in it and I honestly didn’t notice a huge different in the texture, I think the psyllium husk provides that nice chewy texture on it’s own, so the gum isn’t as important one way or another.Īlso, don’t worry if your dough doesn’t feel like gluten dough, it shouldn’t. Both were very good and I couldnt choose one over the other if I had to. (the all-purpose blend pretzels are the ones in the photos). Whereas the pretzels made with the all-purpose blend were a tad bit lighter in color and had less of a grain texture to them. I found the custom blend to have just a tad bit more of a whole-grain type texture, it’s very subtle, likely from the different flours. Something to note about this recipe, I offer both the option to make these with a custom flour blend or with a pre-made all-purpose blend. The hardest part for me was getting the measurements just right, and that work has been done for you already, after that – they are surprisingly easy. I was in the kitchen all day making pretzels and it was never that bad or overwhelming, I got into a bit of a rhythm and it never felt like too much work. The day I was working on this recipe, I made them THREE times! THREE. I know it seems like a lot, I am sure it seems like many steps, but the moment they come out of that oven and you bite into one that’s still warm with it’s both soft and chewy inside a slightly crispy outside, you will forget how much time you spent making them. Please trust me when I ask you not to get overwhelmed by the ingredients and instructions on this recipe. So, soft pretzel bites became the clear winner! However, rather than fight with a gluten-free dough to make traditional twisted pretzels, I have done that before, it just ends in me being angry and frustrated, I decided the shape is less important than the taste and texture! I just wanted that traditional yummy soft pretzel taste to shove in my face, no matter the shape or size. I finally had an entire day alone in the kitchen to play with a gluten-free soft pretzel recipe. The craving however has only got stronger. I had plans of making pretzels in October some time for Oktoberfest, but that month somehow got away from me. My hubby loves getting those tempting hot pretzels and it has created a nearly year-long craving for me. Disney doesn’t have gluten-free soft pretzels and I don’t blame them, it isn’t a simple feat. Those carts that sell the Mickey Mouse shaped pretzels, they just kill me.
Of course, if you know me, I always want more.
It’s so comforting to feel so safe with my food outside of my home. I can always find multiple options there and no matter which restaurant I select, they send the chef out to speak with me directly about my intolerances and allergies, to tell me what my options are. We go to Disneyland a lot, we have season passes, it is just up the road and it’s magical – so duh, why wouldn’t we? Disney is super gluten-free friendly.
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