These Gluten Free German-inspired pretzels are easy to make! They take less than 1 hour to make from start to finish.
For the pretzels: (about 12 units)
- 1 1/2 tablespoons active dry yeast
- 1 1/2 tablespoons light brown sugar
- 1/2 - 3/4 cup lukewarm water (about 110°F)
- 3 cups Extra White Gold Bread flour
- 4 tablespoons avocado oil
- 1/2 teaspoon salt
For the baking soda bath:
- 1 liter (about 4 cups) water, room temperature
2 tablespoons baking soda
- 1 tablespoon honey
For the Egg wash:
1 egg mixed with 1 teaspoon water
For the toppings:
Course salt, seeds, Zaatar, dried onion flakes
How to make?
Preheat the oven to 400°F. Line two baking sheets with parchment paper . Spray with nonstick cooking spray.
Make the dough:
In the bowl of a stand mixer fitted with the peddle hook, combine the Extra White Gold bread flour, yeast, sugar, and 1/2 cup water. Increase speed to medium and knead for 3 minutes. Add oil and salt . Continue kneading for 2- 3 minutes until the dough is smooth. If needed, add 2-4 tablespoons water if the dough is crumbly. This dough is a dense dough. Set the dough aside covered, for 10 minutes.
- Shape the pretzels:
Remove the dough to a clean work surface (do not flour). Divide into 6 equal pieces and then divide each piece again (total of 12). Spray your hands with some oil and roll each piece against the counter or between your palms into a log. The thinner the log, the crispier the pretzels. The thicker, the softer the pretzels.
Shape the log into a letter U. Cross the arms placing one over the other then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on baking sheet.
Prepare the soda bath:
- In a large pot, bring the baking soda, water and honey to a boil. submerge the pretzels in small batches in the soda solution for about 30 seconds.
Remove from the pot with a perforated spoon. Place on the baking sheet submerge side facing up. Brush with an egg wash and sprinkle with salt, seeds or Zaatar. Repeat until all pretzels have been dipped, brushed and dusted with toppings.
Bake the pretzels:
Bake at 400°F for about 15-16 minutes, alternating the trays halfway through the baking time for even baking, until deeply golden brown. Bake for less time for softer pretzels and more time for crispier pretzels.
Let cool for 5 minutes before peeling away from the parchment paper. Serve warm or at room temperature the same day you bake the pretzels. To store, freeze the pretzels in an airtight container for up to 1 month.