Quicker Sourdough Gluten Free Soft Pretzels
Enjoy these sourdough pretzels just a few hours after starting the recipe. Everyone will be so happy when you decide to make these. Serve as part of a breakfast, or for a delicious snack.
Equipment
- 1 stone pan or baking sheet
- parchment sheet
Ingredients
- ¾ cup almond milk or whole milk, warmed only not hot
- 1 tbsp sugar
- 1½ teaspoons Fleischmann's Active Dry Yeast, gf
- 1½ cups gluten free sourdough starter, active and approximately at 100% hydration
- ½ cup (78 gr) brown rice flour, gf
- ½ cup (78 g) sorghum flour, gf
- ½ cup plus 2 tbsp (81 gr) tapioca starch, gf or Bob's Red Mill Tapioca Flour, gf
- 2 tbsp white rice flour, gf
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 2 tbsp butter, softened
- 1 lg egg, whisked with 1 tbsp water for egg wash
- toppings of your choice - coarse salt, poppyseeds, cinnamon sugar, everything seasoning, minced dried garlic or onion gf spices or seeds if needed
Instructions
- In a small bowl, stir together the warm milk, sugar, and yeast. Set aside for 10-15 minutes or until bubbly.
- To a large bowl, stir together the brown rice flour, sorghum flour, tapioca, white rice flour, salt, and xanthan gum to combine. Add the sourdough starter, the bubbly yeast mixture and the softened butter. Stir together to combine then knead with your hands for a few minutes until the dough holds together in a smooth ball.
- Cover with a lid or a plate and let rise for 1 hour.
- On a gluten free floured board, divide into 8 equal pieces. Roll each into a rope approximately 16" long. Form into a pretzel**.see note below. Move to the parchment lined baking sheet. Repeat with remaining dough pieces. Let rise for 25-30 minutes.
- While rising, preheat the oven to 450℉, set a stockpot half full of water (approximately 7- 8 cups of water to boil. When boiling, add in 2 tbsp of baking soda. The water will bubble up so be sure to leave enough space in the pot.
- Lift a pretzel with your hands gently or with a spatula into the boiling water. Then repeat with one more. Set a timer for 30 seconds. Turn the pretzel over in the water carefully. Set the timer for 30 seconds more. The pretzel should begin to float. Using a large slotted spoon or spatula, remove to the parchment lined tray. Repeat the process with the remaining pretzels.
- Brush with egg wash/water and add your choice of toppings. bake for 16-22 minutes, adding additional egg wash midway through baking if desired.
- Remove to a wire rack or cool on the tray. Serve with butter or spicy or regular mustard.
Notes
To form the pretzels:
After rolling to a 16" dough "rope", form a half round on the parchment lined tray or on a cutting board, while holding equal lengths of the dough ends. Twist the two ends of dough "rope" in the center. Then make two small loops at the bottom and wrap the each end underneath the pretzel. Pinch onto the other part of the pretzel to hold. You can also seal the ends with a little of the egg wash, if desired. Repeat for other dough pieces. After all the pretzels are formed, let rise for 25 minutes before the boiling water bath.