Makes 4 Pretzels
7 T room temperature gluten free beer (I used Coors Peak Copper Lager)
1 t granulated cane sugar
1 package rapid rise/bread machine yeast, gluten free (e.g. Red Star®)
1 egg (or egg substitute like 1 Tbs. flaxseed meal steeped in 3 Tbs. warm water)
1 T honey or agave nectar
1 1/3 cup + 2 T (197 gr.) gfJules™ All Purpose Gluten Free Flour
3/4 t sea salt
oil for brushing on top of pretzels
(1/3 cup baking soda for soda bath)
coarse sea salt, sesame seeds, or other toppings of choice
1. In a small bowl, mix beer, sugar and yeast and let stand for 5 minutes.
2. In a large bowl, whisk together the egg and honey with the proofed yeast mixture.
3. Slowly stir in the dry ingredients. Beat on low speed of an electric mixer for one minute, or until well-blended. If the dough is dry, add an additional 1 tablespoon gluten free beer and mix well. The dough should hold together well without being overly sticky.
4. Turn dough out onto a clean surface or pastry mat very lightly dusted with gfJules™ All Purpose Gluten Free Flour. Divide dough into 4 even balls, then begin to gently roll each into long logs approximately 1/2 – 3/4 inch in diameter.
5. Take both ends of each log and twist into the middle.
6. Gently dab beer or water under each of the ends of the twist to help them stick together, or they may release during the boil. Lay each pretzel onto a parchment-paper lined baking sheet.
7. Use a pastry brush to dust off any excess flour, then liberally brush the pretzels with more gluten free beer. Cover with a damp cloth and proof for 10-15 minutes in a warm place like an oven preheated to 200° F, then turned off.
8. Preheat the oven to 375° (static) or 350° (convection).
9. Prepare a soda bath in a narrow, but tall saucepan. Add 1/3 cup baking soda to 4 cups of water plus the remaining beer from the open bottle and bring to a boil over high heat. Stir until the soda is completely dissolved.
10. Once the soda bath has achieved a rolling boil, gently submerge pretzels individually into the bath for 15 seconds on each side.
11. Remove with a slotted spoon or skimmer, drain and return the pretzels to the parchment-lined baking sheet.
12. Brush the boiled pretzels lightly with oil (to help them brown) and top with coarse sea salt or other toppings. Bake for 10 minutes, or until light golden brown. Do not overbake.
13. Serve warm with your favorite gluten-free mustard!
Copyright 2015 Jules E. D. Shepard