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Gluten and Dairy Free Soft Pretzels
serves / makes 12 pretzels 20 prep time 20 mins cooking time
There are numerous accounts on the origin of pretzels, as well as the origin of the name; most agree that they have Christian backgrounds and were invented by German monks. The pretzel has been in use as an emblem of bakers and formerly their guilds in southern German areas since at least the 12th century.
In the late 18th century, southern German and Swiss German immigrants introduced the pretzel to North America. The immigrants became known as the Pennsylvania Dutch, and in time, many handmade pretzel bakeries populated the central Pennsylvania countryside, and the pretzel’s popularity spread.
In the 20th century, soft pretzels became popular in other regions of the United States. Cities like Philadelphia, Chicago, and New York became renowned for their soft pretzels.
I’ve had a go at making a savoury version that is both gluten and dairy free.
For the pretzel dough:
7g dried active yeast
1 teaspoon sugar
240ml water, warmed in the microwave for 40 seconds
420g gluten free bread flour
1 teaspoon salt
For the cooking:
2 teaspoons gluten free baking soda
1 egg, beaten
2 teaspoon poppy seeds
1 teaspoon salt
Combine all the ingredients for the pretzel dough in large bowl
Mix until well combined
Either knead by hand until elastic, about 8 minutes, or with an electric mixer for about 5 minutes
Cover and leave to rise for about 40 minutes
Knead for 1 minute
Preheat the oven to 210 oC
Divide the dough into 12 pieces
Roll out into a rope about 20cm long
Twist each rope into a pretzel shape
Leave to rise for 10 minutes
Bring a large pan of water to the boil and add the 2 teaspoons of baking soda
Place the pretzels in the boiling water, one at a time, for 30 seconds
Remove the pretzel from the water with a slotted spoon