This Recipe is for Members Only
Get access to this recipe and our entire cookbook & recipe collection
Already a member? Login here
Gluten-Free Pretzels
Description
Pretzels aren’t the easiest item in the world to make, but with a little practice you will learn the technique and realize they are an absolute joy to make! The folding technique takes a pretzel or two in the trial stage before you perfect the shape, don't beat yourself up here. They taste amazing, even if your folding falls short or your goals.
Boiled in baking soda water for that iconic pretzel flavor and then baked until beautifully bronzed, they’re perfect for dipping, snacking, or sandwich-making.
The dough is built on psyllium husk and flax to mimic that authentic stretch and bite you get in the traditional wheat-based version.
Ingredients
Wet Ingredients:
Dry Ingredients:
For Boiling:
For Topping:
Instructions
Gather Ingredients and Activate the Yeast
-
Gather your required ingredients.
-
In a large bowl, combine warm water, sugar, and dry yeast. Let it sit for 10 minutes until foamy and dissolved.
Prepare the Gel
-
After 10 minutes, add the psyllium husk, ground flaxseed, and vinegar to the liquid.
-
Stir well and let sit for 5 minutes until it thickens and becomes gelatinous.
Mix the Dry Ingredients
-
In a separate bowl, whisk together the rice flour, Caputo flour, tapioca starch, salt, and baking powder.
Make the Dough
-
Add the gel mixture to the dry ingredients.
-
Mix well and knead until a soft, pliable dough forms (this may take a few minutes by hand or with a stand mixer).
First Rise
-
Cover the bowl and let the dough rise for 45 minutes in a warm place until puffed and slightly airy.
Shape the Pretzels
-
Divide the dough into 6 equal pieces (approx. 110–120 g each).
-
Roll each piece into a long rope and twist into a pretzel shape.
-
Place on a parchment-lined tray.
Second Fermentation
-
Let the shaped pretzels rise again at room temperature for 1 hour.
-
Optionally, you can refrigerate them overnight for deeper flavor and firmer shaping.
Boil the Pretzels
-
Preheat oven to 200°C (390°F).
-
Bring 2–3 liters of water to a boil in a large pot. Carefully add the baking soda, as it will bubble vigorously. Reduce the heat down to medium to bring the contents to a slower simmer.
-
Gently lower each pretzel into the water for 7 seconds on each side, then place back on the parchment-lined tray.
Finish & Bake
-
Score the tops with a sharp knife and sprinkle with crystal salt.
-
Bake at 200°C (390°F) for about 20 minutes, or until deep golden brown.
Note
Store pretzels in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. Reheat in the oven to refresh.
