Remember eating those yummy, soft pretzels that you would find at the concession stands? Those were so good. Eating soft pretzels with mustard was the best. And you can eat those again! Once you smell and taste these gluten free soft pretzels, you will be transported back, and your taste buds will be dancing
- First, using our Gluten Free Bread Mix and make it as directed. Instead of putting the dough in a pan, leave it in the mixing bowl and allow it to rise for 45-60 minutes. You want the dough to roughly double in size.
- Add 8 cups of water into a pot and add 1 cup of baking soda, (Baking soda is what makes a pretzel a pretzel). Bring the baking soda mixture to a boil, then reduce the heat to keep it hot, but not boiling.
- Start preheating the oven to 400 degrees F.
- Using a decorator or frosting bag (or a simple resealable bag), place the dough into bag. If using a resealable bag, cut a corner off so that you can push the dough through it. The size of the hole depends how thick you want the pretzel. I cut the corner of the bag so that it is roughly 5/8″.
- Push the dough through the bag directly into the pot of hot water and baking soda. You can make the length of your pretzel as long as you wish. We keep ours at 6-8 inches. Note that the dough will float.
- Allow the dough to soak in the hot water and baking soda bath for roughly 20 seconds, then flip it and allow it to soak for 10 seconds more.
- Remove the pretzels and place them on a baking stone.
- Note that in Step 5, I squeezed 3-4 pretzels at one time.
- Once you have squeezed out all of the bread dough and placed all of the “pretzels” onto a baking stone, then sprinkle some coarse salt over each of the pretzels.
- Place the baking stone into an oven and bake for 10 minutes.
- Once you check on the pretzels, you may notice that some are a dark, golden brown, while others are not. Remove the cooked pretzels and return the baking stone to the oven. Cook for an additional 3 minutes. Repeat as necessary.
- Serve immediately.