Gluten-Free Everything But The Bagel Pretzels

Hi Bakers, Remember walking around the mall and eating soft pretzels? Me too but being gluten-free means that I don’t get this tasty bake from the usual places. Now, you can make them at home! I love the warm salty butter and crispy flavorful Everything But The Bagel seasoning that covers these yummy soft pretzels. They are a bit more time-consuming than some treats but well worth the effort and a great activity with kids! Enjoy these for movie night or just as a fun treat on a rainy day -Carolyn

Gluten-Free Everything But The Bagel Pretzels

 Recipe modified from King Arthur Flour’s recipe for Soft Pretzels

(Makes 9 pretzels)

Dry

2 cups + 2 tablespoons of Fioreglut gluten-free flour*

2 tablespoons Expandex tapioca flour or other tapioca flour

1 teaspoon psyllium husks

1/2 teaspoon salt

2 1/2 teaspoons dry yeast

pinch of baking powder

Wet

1  large egg 

7/8-1 cup of warm water

1 teaspoon honey

baking soda wash

2 teaspoons baking soda dissolved in 1 cup of warm water

Everything But The Bagel Seasoning

Extra butter to brush onto cooked pretzels

Preheat oven to 500F and place rack in the middle position. Line a large baking tray with parchment paper or a silicone mat.

Combine psyllium husks in a 1/2 cup of warm water in a small bowl and stir well. Let sit for 5 minutes and set aside. This will become thick. Crush any dry lumps that remain or strain them out.

Add dry ingredients to the food processor and pulse for 20 seconds to mix completely.

Add water to psyllium husks and water gel to make 1 cup total. Mix in 1 egg and honey. Add to the food processor and mix for 3 minutes. scrape down the sides if needed and process again. The dough should be the consistency of cookie dough. Add more water if needed to achieve this texture. It will be a bit wetter than most pretzel doughs. Scoop into a bowl and let rest covered for 30 minutes. The dough will rise slightly and be a bit thicker than before rising. Divide dough into nine equal pieces. Flour your hands and the counter slightly to prevent sticking. Roll each dough piece into a long strip about the width of a large crayon. A wooden cutting board works better than a smooth countertop to roll the dough. Form into the pretzel shape and tack the pieces in place by wetting the dough slightly and pressing them together. Brush with baking soda and water for a distinctive pretzel taste. Let rest for 15 minutes. Brush with a beaten egg and sprinkle generously with Everything But The Bagel seasoning. Bake for about 10 minutes or until golden brown and has risen a bit. Brush hot pretzels with melted butter. These pretzels are best enjoyed hot, so have at it! Enjoy!

*I order this flour online. It is gluten-free but not wheat-free.