November 24, 2023
Gluten Free Soft Pretzel (mix)
Prep time:
15 min
Cook time:
20 min
Total time:
1 hr plus rest time
Gluten Free Soft Pretzel (mix)
Get ready for a gluten-free twist on a classic favorite with our Soft Pretzels made easy peasy with Hand + Heart Gluten Free Sweet Dough Mix. These pretzels are not just gluten free; they’re a taste of nostalgia that’s even better than you remember before going gluten free.
Imagine sinking your teeth into a soft and chewy pretzel that’s not only gluten free but also effortlessly crafted with the magic of Hand + Heart Gluten Free Sweet Dough Mix. Whether you prefer them plain, salted, or with a sweet sugar-cinnamon twist, these pretzels are a delicious trip down memory lane.
The best part? No need to fuss with complicated recipes or miss out on the pretzel perfection you’ve been craving. Our Soft Pretzels redefine easy gluten-free baking, proving that you can have the taste of the good ol’ days without the gluten. So, gather your favorite toppings, fire up the oven, and get ready to enjoy a batch of Soft Pretzels that’ll make you wonder why you ever settled for anything less.
Gluten Free Soft Pretzel (mix)
Prep time:
15 min
Cook time:
20 min
Total time:
1 hr plus rest time
Yield:
16 pretzels
Author:
made by hand, from the heart
Ingredients
Make the Dough:
- 1 package of Hand + Heart Gluten Free Sweet Dough Mix
- 1 1/4 cups warm milk (110ºF)
- 3/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- yeast packets (included with mix)
Boiling mixture:
- 8 cup water
- 1/4 cup baking soda, baked (instructions below)
Egg wash:
- 1 egg yolk
- 1 tablespoon water
Toppings ideas:
- Pretzel salt
- cinnamon sugar
- shredded parmesan cheese
- everything bagel
DAIRY FREE OPTION: Use dairy free milk and butter and omit heavy cream.
EGG FREE OPTION:
Mix 1/2 cup ground flaxseed with ½ cup warm water OR
Mix 2 tablespoon psyllium husk powder with 1/2 cup water
Let the mixture sit for 5 minutes before adding to the dough mix.
Instructions
Make the Sweet Dough:
- In a bowl of a stand mixer fitted with a paddle attachment, add entire packet of H+H Gluten Free Sweet Dough mix and yeast packets. Whisk to combine.
- Add warmed milk, melted butter and eggs in the bowl and mix with a spatula until the dry and wet ingredients are well incorporated.
- Beat on medium speed for 5 minutes, stopping mid way to scrape sides and bottom of the bowl. Dough will be sticky but smooth.
- Transfer dough into a lightly oiled medium bowl and cover with a plastic wrap. Place in the refrigerator for at least 4 hours or overnight so dough stiffens and it is easier to handle.
Prepare the baking soda:
- Baking the baking soda will increase the ph of the water bath which will result in better tasting and darker looking pretzels. You can omit this step if desired.
- Bake the baking soda in an aluminum lined baking pan at 250ºF oven for 1 hour. Let cool and set aside. You can bake a batch of baking soda and store in an airtight container so you always have it on hand.
Shape the pretzels:
- Line 2 baking sheet with parchment paper, set aside.
- Remove the dough from the refrigerator and invert dough in a lightly floured surface or silicone rolling mat.
- Divide the dough into half and divide each half into 8 equal pieces, you’ll have 16 total.
- Roll each pieces into a rope about 12 – 14 inches, twist the two ends to form a pretzel shape. Place the formed dough into the baking sheets spacing them about 1 inches apart. Cut the parchment paper with the dough so each dough has parchment paper underneath.
- Let the dough rest for 30 minutes.
Boil the pretzels:
- While the dough is resting, prepare the water bath.
- Using a large stainless steel pot, add 8 cups of water and 1/4 cup baked baking soda. Stir with a rubber spatula until baking soda is dissolved.
- Bring to a boil and reduce heat to a gentle simmer. Gently lift up the parchment paper with the dough and into the pot of simmering water. Remove the parchment paper with a pair of tongs and discard.
- Boil each pretzel for 1 minute, flipping to the other side after 30 seconds. Transfer pretzels to a parchment paper lined baking sheet, brush with egg wash, and sprinkle with desired topping.
Bake the pretzels:
- Bake at 350ºF for 15 – 18 minutes until golden brown.
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