Gluten Free Sourdough Pretzels

Name: Gluten Free Sourdough Pretzels
Yield: 6
Ingredients: Pretzel Dough; 200 grams active gluten free sourdough starter; 30 grams water; 6 grams kosher salt; 120 grams Kim's gluten free bread flour blend; 28 grams butter, softened; 12 grams light brown sugar; tangzhong (recipe follows); Tangzhong; 40 grams Kim's gluten free bread flour blend; 60 grams boiling water; Boiling Solution; 2 liters water; 60 grams washing soda; Finishing Pretzels; 1 large egg, at room temperature; flake sea salt, for sprinkling (kosher salt or pretzel salt can be used instead); Instructions:; Make Tangzhong; Place the 40 grams of bread flour blend in a small bowl and pour 60 grams of boiling water over. Stir quickly to hydrate all of the flour. It will be a very thick paste. Cover the bowl and cool before using.; Make the Dough; Add the water, salt, bread flour blend, butter, brown sugar, 200 grams of active sourdough starter, and the entire tangzhong into the bowl of a stand mixer. Mix on medium high for 5 minutes. Cover and allow to proof until puffed, but not completely doubled in size. Refrigerate at least 4-6 hours, preferably overnight.; Shape the Pretzels; Knead the dough on a lightly-floured surface until smooth. Divide dough into roughly 6 90-100 gram equal pieces (although you can make them bigger or smaller as desired).; On an un-floured work surface, roll each piece into a long rope about 20 inches in length. On your counter, pull the ends up so the shape is like a long "U". Then twist the ends once or twice (I like twice for the added stability) and fold them down to meet the "belly" of the pretzel. Press lightly to adhere.; Place the shaped pretzels on a baking sheet that's been lined with squares of parchment paper. The parchment squares make it easier to transfer the pretzels to the boiling water. Cover the pretzels and place in the freezer while you boil the water.; Boil Pretzels; Bring a pot of water to a boil and stir in the molasses and the baking soda. Turn the heat down to a low simmer. Also, preheat the oven to 425Â° F.; Carefully lower the pretzels on the parchment squares into the simmering water. Use tongs to carefully slide the parchment out from under each pretzel. Boil pretzels for 1Â½-2 minutes. There's no need to flip them over if you use a spatula or spoon to "baste" the top of the pretzels with the water.; Remove pretzels carefully from the water and place onto a greased parchment-lined baking sheet. Brush with the egg wash and sprinkle with flake salt.

@wraywrancher

Ingredients

200 grams active gluten free sourdough starter

120 grams Kim's gluten free bread flour blend

28 grams butter, softened

12 grams light brown sugar

tangzhong (recipe follows)

40 grams Kim's gluten free bread flour blend

60 grams boiling water

60 grams washing soda

1 large egg, at room temperature

flake sea salt, for sprinkling (kosher salt or pretzel salt can be used instead)

Place the 40 grams of bread flour blend in a small bowl and pour 60 grams of boiling water over. Stir quickly to hydrate all of the flour. It will be a very thick paste. Cover the bowl and cool before using.

Add the water, salt, bread flour blend, butter, brown sugar, 200 grams of active sourdough starter, and the entire tangzhong into the bowl of a stand mixer. Mix on medium high for 5 minutes. Cover and allow to proof until puffed, but not completely doubled in size. Refrigerate at least 4-6 hours, preferably overnight.

Knead the dough on a lightly-floured surface until smooth. Divide dough into roughly 6 90-100 gram equal pieces (although you can make them bigger or smaller as desired).

On an un-floured work surface, roll each piece into a long rope about 20 inches in length. On your counter, pull the ends up so the shape is like a long "U". Then twist the ends once or twice (I like twice for the added stability) and fold them down to meet the "belly" of the pretzel. Press lightly to adhere.

Place the shaped pretzels on a baking sheet that's been lined with squares of parchment paper. The parchment squares make it easier to transfer the pretzels to the boiling water. Cover the pretzels and place in the freezer while you boil the water.

Bring a pot of water to a boil and stir in the molasses and the baking soda. Turn the heat down to a low simmer. Also, preheat the oven to 425Â° F.

Carefully lower the pretzels on the parchment squares into the simmering water. Use tongs to carefully slide the parchment out from under each pretzel. Boil pretzels for 1Â½-2 minutes. There's no need to flip them over if you use a spatula or spoon to "baste" the top of the pretzels with the water.

Remove pretzels carefully from the water and place onto a greased parchment-lined baking sheet. Brush with the egg wash and sprinkle with flake salt.

Bake for 20 minutes, or until puffed and deep golden brown. Cool slightly before serving.

Nutrition Facts

Calories

280kcal

14%
Fat

5g

7%
Saturated Fat

2g

10%
Carbohydrates

51g

17%
Fiber

1g

4%
Sugar

2g

4%
Protein

4g

8%
Cholesterol

19mg

6%
Sodium

787mg

32%

Percent Daily Values are based on a 2,000 calorie diet.

Gluten Free Sourdough Pretzels

Ingredients

Instructions

Steps

Nutrition Facts

Comments

Gluten Free Sourdough Pretzels

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts