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| Gluten Free Pretzel Chunks |
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| Look at that beautiful interior. Soft and bready. |
Now that I know my gluten-limited son likes this soft pretzel recipe, I decided to bake some up that I can freeze for a quick breakfast for him (and his brother who is not gluten limited). My highly allergic nephew is no longer here, so I added the dairy and egg back into the recipe. If you want the egg and dairy free recipe, see my Gluten, Dairy, and Egg Free Soft Pretzel Nuggets post, which was also adapted from Gluten Free On a Shoestring.
I like the way these turned out better than the previous try. I think it's because I used more baking soda in the baking soda bath, and the pretzels turned out much darker. I also made these bigger because I really didn't want to take the time to make the tiny nuggets. So I have chunks here.
I was so impressed with the texture of these pretzel chunks. I mean, when you break one open, it looks just like a soft pretzel made with wheat. Although my kids don't notice a difference in flavor, I do notice a slightly different flavor with these, so I can tell that they're not made with wheat. They're still tasty and satisfying, and as long as Max is happy about them, I will keep spending the money on Better Batter All Purpose Gluten Free Flour. It's totally worth it.
Gluten Free Soft Pretzel Chunks
---adapted from Gluten Free On a Shoestring
Ingredients:
- 3 1/4 cups Better Batter All Purpose Gluten Free Flour, plus a few tablespoons more
- 3 teaspoons instant yeast
- scant 1/2 cup dry milk powder
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- 2 tablespoons butter, room temperature
- 2 large egg whites
- 1 1/2 cups warm water
- baking soda bath for boiling (6 cups water with 1/4 cup baking soda)
- coarse salt for sprinkling
Directions:
Preheat oven to 375 degrees Fahrenheit.
Line two or three cookie sheets with parchment paper and set aside.
In the bowl of a standing mixer fitted with the dough hook attachment, whisk together the flour, yeast, powdered milk, cream of tartar, baking soda, sugar, and kosher salt with a regular hand whisk. Add the cider vinegar, butter, and egg whites. Mix on low speed until mixed. With the mixer on low, slowly pour in the water.
Once all the water has been added, turn the mixer up to high and let it mix for about 3 minutes. With the mixer on low speed, add more flour, one tablespoon at a time, until the dough starts to pull away from the sides of the bowl in spots. The dough will still be pretty wet, but that's okay.
Turn the dough out onto a lightly floured piece of parchment or wax paper. Dust the top lightly with flour and divide dough into four pieces, and form each into a rope that is about 1 inch in diameter. Cut each rope into 6 pieces and set on parchment lined cookie sheets to rise, covered with plastic wrap, for 40 minutes. Nuggets should be about 1 1/2 to 2 inches apart of the cookies sheet. Repeat with remaining dough.
While dough chunks rise, bring the baking soda bath to a simmer in a deep pan or large pot over medium heat.
Once nuggets have risen and soda bath is boiling, boil 4 nuggets at a time for just under a minute, turning a time or two to make sure all sides get boiled.
Remove nuggets with a slotted spoon and touch back of spoon to a paper towel to drain a little. Place chunks back onto parchment lined cookie sheet. Sprinkle with coarse salt. When all chunks have been boiled and salted, cut a small slash into each nugget with a sharp serrated knife.
Bake at 375 degrees F for about 20 minutes, or until well-browned. Remove from oven, allow to cool a few minutes and enjoy.
Makes about 4 dozen chunks