You can make yeasted soft pretzel bites at home. You don’t need a mixer and no shaping is required! Simply pat dough out into a floured surface, slice and cut into bite-sized bits. I made some into logs but, they were no better than the cut ones. Make it yours and choose the shape you want. The dough comes together quickly and is egg and gluten-free. You should try these soft and chewy Gluten-Free Soft, Hot and Buttery Pretzel Bites! #shorts #glutenfree #soft#pretzelbites gluten free pretzels #gluten #foodchannel #foodvideo #cookingchannel#homemade #easy #eggfree

Gluten-Free Soft Hot and Buttery Pretzel Bites
Recipe adapted from King Arthur Flour’s recipe for Hot Buttered Pretzels

Yeast solution
2 1/2 teaspoons yeast
1 1/4 cups warm water

1 teaspoon psyllium husk powder stirred into 1/8 cup water to form a gel

Dry ingredients
2 cups Cup4Cup multipurpose flour
1/2 cup tapioca flour
2 teaspoons sweet rice flour

1 teaspoon granulated sugar
1/2 teaspoon baking powder

Soda solution
1 tablespoon baking soda dissolved into 1 cup of warm water

Dip
5 tablespoons melted butter
Coarse Salt
Dissolve the yeast in warm water by stirring throughly and set aside. You should start to see bubbles forming in a few minutes if the yeast is still alive. If you see no activity after 5 minutes, you can start again using newer yeast. Set it aside. Add psyllium husk to water in a tiny bowl and mix. This will form a gel. Let it sit while you mix the dry ingredients. Whisk the dry ingredients together in a large bowl. Add the yeast solution and mix until halfway incorporated. Add psyllium husk gel and knead completely into the dough. Dough will be sticky but should not have lumps of gel or bits of dry flour. Turn out onto a floured surface and knead in a bit more flour so the dough is a bit stiffer and more easy to work with. Pat or roll dough into a circle about 1” thick. Cut into strips 1” wide and then trim to pieces 2” long. You can now roll the dough into tiny rounded bits or leave them as cut squares. Dip dough into soda solution on both sides. Shake off excess liquid and place on a parchment lined baking sheet. The pretzels will stick very badly on a bare tray. Sprinkle with large grain salt and bake for about 12 minutes or until the bites are brown on top and spring back when touched in the middle. Let cool on a wire rack for 5 minutes. Dip in melted butter and resalt if needed. The bits are best warm out of the oven but may be reheated in the microwave. This usually takes about 10-20 seconds. Enjoy!