Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Soft Pretzels.
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.
If you like this bread recipe then you might like to try one of my other ideas:
- Go traditional with my Gluten and Dairy Free Crusty Cob
- Go festive with my Gluten and Dairy Free Christmas Chelsea Buns
- Get in a twist with my Gluten and Dairy Free Challah Bread
- Go sweet with my Gluten and Dairy Free Cinnamon, Lemon & Raisin Sour Dough
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Soft Pretzels (Gluten & Dairy Free)
Missing soft pretzels? Then get into the kitchen and try out my delicious recipe for Gluten and Dairy Free Soft Pretzels.
For the pretzel dough:
For the cooking:
Combine all the ingredients for the pretzel dough in large bowl and 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 and preheat the oven to 210 oC
Divide the dough into 12 pieces and roll out into a rope about 20cm long. Twist each rope into a pretzel shape and 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.
Place them on a baking sheet. Brush the pretzels with the beaten egg. Sprinkle with the salt and poppy seeds.
Bake for 12-15 minutes in the centre of the oven and transfer to a wire rack to cool.