Gluten and Dairy Free Soft Pretzels

serves / makes 12 pretzels
20 prep time
20 mins cooking time

Description

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.

Enjoy!

Fx

Ingredients

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

Method

gluten free pretzels

  1. Combine all the ingredients for the pretzel dough in large bowl
  2. Mix until well combined
  3. Either knead by hand until elastic, about 8 minutes, or with an electric mixer for about 5 minutes
  4. Cover and leave to rise for about 40 minutes
  5. Knead for 1 minute
  6. Preheat the oven to 210 oC
  7. Divide the dough into 12 pieces
  8. Roll out into a rope about 20cm long
  9. Twist each rope into a pretzel shape
  10. Leave to rise for 10 minutes
  11. Bring a large pan of water to the boil and add the 2 teaspoons of baking soda
  12. Place the pretzels in the boiling water, one at a time, for 30 seconds
  13. Remove the pretzel from the water with a slotted spoon
  14. Place them on a baking sheet
  15. Brush the pretzels with the beaten egg
  16. Sprinkle with the salt and poppy seeds
  17. Bake for 12-15 minutes in the centre of the oven
  18. Transfer to a wire rack to cool

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