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Gluten Free Sourdough Pretzels

Oh the thought of a warm pretzel makes my heart jump! This has long been one of my favorite foods, a warm, soft pretzels with a bit of salt on top! Now we can enjoy them once again!
Servings 8 pretzels
Prep Time 40 minutes
Cook Time 30 minutes
Overnight Rise, plus 2 Hour Rise, plus Freezer Time 30 minutes 10 hours 30 minutes

Equipment

  • 1 stockpot

Ingredients

  • 1 tablespoon sugar
  • 1 1/4 cups gluten free sourdough starter
  • 1/2 cup tapioca starch gluten free
  • 1/2 cup 1 to 1 gluten free flour blend with xanthan gum
  • 1/2 cup  milk
  • 1/2 cup tapioca starch gluten free
  • 1/2 cup 1 to 1 gluten free flour blend, with xanthan gum
  • 1/4 cup plus 2 tablespoons heated (warm to touch) milk
  • 1 tablespoon honey
  • 1 teaspoon active yeast gluten free
  • 2 tablespoons butter melted
  • 1/2 cup flours you mixed together (step above)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda gluten free
  • up to 4 tablespoons additional gluten free 1 to 1 flour blend as needed to make a stiff dough
  • 1 egg white
  • 1 tablespoon water

Instructions

  • In a large bowl, add the sugar, sourdough starter, 1/2 cup of tapioca starch, 1/2 cup 1 to 1 gluten free flour, and 1/2 cup milk. Cover with a towel and let sit on the counter overnight.
  • In the morning, in a small bowl, stir together 1/2 cup of tapioca starch and 1/ 2 cup 1 to 1 gluten free flour.
  • In another small bowl stir the remaining milk, honey, yeast, butter, and 1/2 cup of mixed flour from step 2. Stir until combined and let sit for 20 minutes until bubbly.
  • Add to the large bowl of dough the remaining flour from the small bowl, the bubbly yeasty mixture, salt, and baking soda. Stir until combined.
  • Mix in a small amount of additional gluten free flour (start with 2 tablespoons). Add more gluten free flour as needed, and knead to make a firm but pliable dough. Cover with a towel and proof in the oven or a warm place for 2 hours.
  • Line two cookie sheets with parchment paper for freezing the pretzels on. 
  • Divide the dough in half.
    Then divide each half into 4 pieces for a total of 8 pieces. Roll each piece into a ball and cover with a damp towel.
  • On a well floured (gf flour) surface, roll each piece into a long strip 12-14 inches long.
  • Form into a pretzel on a cutting board and place on the cookie sheet. Form the remainder of pretzels or make some as small 1 1/2 inch long pretzel bites, putting 4 pretzels on each tray spaced equally apart (or 3 plus pretzel bites).
  • Freeze each tray for 30 minutes, until the pretzels are pretty firm to the touch. 
  • While waiting for the pretzels to freeze, preheat the oven to 450 degrees.
    Then fill a large stockpot 3/4 full of water. Add 1 tablespoon of baking soda to the water and bring to a boil over medium high heat.
  • Make an egg wash consisting of 1 teaspoon of water and 1 egg white. Whip with a fork until frothy.
  • Once pretzels are frozen firm to the touch and the water if boiling, gently drop a few pretzels in the water. Boil until they rise to the surface and continue to boil for 5 more seconds. Remove with a very large slotted spoon or spatula and spoon to parchment lined cookie sheet or stone bar pan (not a cold one). 
  • Brush egg wash over pretzels. Add flaked salt on top or topping of your choice (poppy seeds, minced garlic, or cinnamon sugar work well too).
  • Bake each tray in the 450 degree oven. baking one tray at a time, for 18-24 minutes until golden brown.
  • The are best when eaten the same day and when hot, but can keep in the fridge or freezer in an airtight container and reheat at 425 degrees for 6 or 8 minutes. Serve with mustard and/or butter.
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: boiled pretzel, soft pretzels, sourdough pretzel