Enjoy delicious gluten-free soft pretzels with rollable dough, a soft inside, and a crunchy outside. Perfect for snacking or parties!
Deliciously Chewy Treats for Everyone to Enjoy!
Discover the delightful world of gluten-free soft pretzels, featuring a chewy interior and a crunchy golden crust. This innovative recipe utilizes Frankie’s gluten-free all-purpose flour blend, allowing for a rollable dough that makes shaping pretzels easy and enjoyable. Unlike many gluten-free alternatives, this dough maintains great flavor and texture, making it perfect for both casual snacking and festive gatherings.
The process begins with careful preparation, ensuring the dough is ready for rolling and shaping. Once formed, the pretzels are boiled to achieve that signature texture before being baked to perfection. The result is a batch of pretzels that not only look appealing but also deliver an irresistible crunch when bitten into, showcasing the unique qualities of gluten-free baking.
Twist Your Taste Buds: Indulge in the Perfectly Chewy, Gluten-Free Snack Sensation!
Hey foodies, thanks for watching. I want to show you how to make a soft, chewy pretzel. I can’t wait to share this recipe with you. And you want to start by adding some psyllium into your mixing bowl and some nice hot water. And what this is going to do is it’s.
Going to just let the psyllium gel up really nicely. You can see it doesn’t take very long for it to gel up. It’s coming along really nicely. It just takes a little bit of time. What I’m going to do while I’m waiting is I’m going to add my salt, my yeast, and my.
Baking powder into my dry mixture and I’m going to stir it up just to get it well combined. This is easy so far. Okay, I think that’s gelled up enough. You can see it still moves around, but it’s pretty good. If you don’t have a stand mixer like this, you can.
Definitely just do it in a bowl. You can even just do it on the counter. Well, you can’t pour the water and the psyllium on the counter, but you can definitely do it in a bowl. Or with beaters, it’s your kitchen so you should make how you are comfortable with making it.
So I’m going to add my flour mixture and I’m going to add my oil and I’m going to mix this up. That looks like almost a kneadable dough. It’s so exciting. I’m just going to let this rest for a moment as I take my paddle off and clean it all off. Look at that.
It’s not even sticking to my hands that well. That’s great. I’m just going to let it sit so that the psyllium and the yeast and everything can just do its thing just for a couple of minutes. While I’m waiting, I’ve got some boiling water over here and I’m.
Going to add some brown sugar and that sugar is just for color. I’m going to add a bit of baking soda and you can see. You’ve got to be careful when you pour that in because it bubbles right up and you don’t want to burn yourself because that would really suck.
I’m just going to give it a little stir and I’m going to let that sit there for a minute. It’s been a few minutes and I’ve let that rest for a bit and I’m just going to massage it together, make it really nice and pliable. What the psyllium is doing is it’s.
Creating that little tiny bit of extra stretch and I’m trying really hard not to add too much more flour because I want it to stay on the sticky side. Oh, that looks really nice though, doesn’t it? Okay, so I’m going to just roll it out a.
Little bit like a log and I’m going to grab my knife and I’m going to cut it in half and each of these is probably going to make, I’m going to say about three, sorry, each of these is going to make about three pretzels each. So let’s go a third, a third and a third.
There something like that and if they’re too big then we just shrink them down a little bit and if they’re too small we just add a little bit more. I made this recipe for four pretzels and they were gigantic so I think six is going to be perfect.
Okay, so I’ve just balled them and I’m just going to roll them out and I start with my fingers together and as I’m rolling I’m spreading my fingers just to help evenly distribute it. Look at how easy this, it looks like it’s got a little bit of spring to it.
Isn’t that nice? I can see it starting to come apart there just a little bit so I’m just being extra careful in that one spot. There we go. Okay, and I pick it up and I twist it. Oh, that came apart. Well that’s alright. There we connect it like that.
And that’s our first pretzel done. So let’s do it again. So we roll it slightly or gently, not slightly, gently stretching it. Okay, and then, oh, come on, there we, oh come on, there we go. And we’re getting the pretzel look and I’m pressing down a.
Little bit right where the connection points are just so that they stick. You might be thinking, hey, he hasn’t let this rise at all. They’re going to rise after the next step. Oops, that came apart. Let’s massage that back.
There we go. And twist and lock it in place. Seems pretty easy. I think you could do it. It’s going pretty quickly too. That’s what I like about working with dough. You can always adjust it and finesse it a little bit.
There we go. I had my flour on standby just in case I needed it. I didn’t need it. It was perfect. And we add that. Look at that. Okay, so I’m going to start with the first one I worked on, which is this one.
I can actually pick it right up. And I’m going to put it right in the water. I’m going to count to 10. So 9, 8, 7, 6, 5, 4, 3, 2, 1. And I’m going to pick it up. And that’s all it’s going to take. And I’m going to set this right beside the stove.
And I’m going to do the next one. So each one gets 10 seconds of a drip. We can probably put two in at a time because I think there’s enough room. Okay, I’m going to shut my water off because I don’t need it anymore. It would be great for pouring it down the drain to have nice clean drains. So before I let this sit and rise, I’m.
Just going to lightly brush the whole thing with a little bit of oil. There we go. And this is just a light vegetable oil that I’m using. And it’s going to give it a nice crispy outer edge. So it’ll be nice and soft and chewy in the center and crusty on the outside,.
Exactly what you want a pretzel to be like. You could also do an egg wash if you wanted to do an egg wash. And that would give it more of a golden look. And then I’m thinking I’m going to put some rock salt on them. Not rock salt, coarse salt. Rock salt is.
A totally other thing. Okay. There we go. And I’ve got a few sesame seeds. And I’m going to get some sesame seeds in them. Now, of course, you can always do the salt and the seeds after you could dip them in butter or brush.
Them with some butter. That would be so elegant and divine. But I just want to make these so that I can enjoy them right from the oven. So I’m going to let these sit in a warm spot. I’m going to put them back on my stove for about 15 minutes, and then I’m going to pop them into my preheated oven of 350.
Degrees Fahrenheit or 175 degrees Celsius for about 15 to 20 minutes. I’ll be right back. These look so good. They took 20 minutes in my oven. Your oven might be a little different, so keep an eye on them at the 15 minute mark. Mine were a little soft still at the 15 minute mark.
I’m like another five minutes and they’ll be perfect. And I think they look perfect. Let’s take a look at the underside of them. Look at them. Nice and crusty. You can even hear the hardness of it. They smell really good, and I want to try them and see what they’re like.
It’s got a nice dense crumb. The little hint of sesame and a little fleck of salt has the perfect seasoning to it. It was funny because I was sprinkling the salt on it, and most of the salt wasn’t actually adhering to the pretzel. It was just falling through and going on the tray.
It was like, oh, they’re not going to be that salty, but they’re perfect. They’re really good. If you’re looking for the recipe of this, you can go to glutenfreeguy.ca. You can also follow me on Facebook, Instagram, Pinterest, and LinkedIn. And coming up next is this. See you soon.
