Sunday, September 2, 2012

Soft Pretzel Bites:

Yes! You read the title right!!! It's soft, gluten-free pretzels all around!!!
We have tried a few different recipes, and this one is by far the best! And what's really great about it, is they aren't as hard to make as you might think. Yes, they take some time, but if you've been on a gluten-free diet for any amount of time, and enjoyed a soft pretzel or two in your lifetime, "time" is not a huge issue! We'll find it!!!! Even if you aren't a gluten-free eater, though, feel free to give this recipe a try anyways. Just use regular flour and leave out the xanthan gum. It was a wheat-based recipe to begin with, anyways!!!
Now, onto the recipe (and be sure to let me know what you think)!!!!!!

1 cup + 2 tblsp. warm water (see note)
1 & 1/2 tsp. yeast
3 cups flour
2 tsp. xanthan gum
3 tblsp. brown sugar
2 quarts of water
1/2 cup baking soda
Melted butter
Kosher (course) salt

In a small bowl, dissolve yeast in the warm water. Place the yeast mixture, flour, xanthan gum and brown sugar in a large mixing bowl and mix on high for 5 minutes, scraping down the sides of the bowl as needed (if you have dough hooks for your mixer, that would work perfect here). Place dough in a large bowl. Cover with a clean, dry dish towel and let rise for 1 hour.
In a large saucepan, bring the 2 quarts of water and the baking soda to a boil.
Using a 1-inch cookie baller, scoop the dough out into balls. Drop the balls, just a few at a time, into the boiling water and cook for 10 seconds. Place on a greased cookie sheet.
Bake at 425 degrees for 8-10 minutes or until golden brown.
Brush with melted butter, sprinkle with salt and serve immediately!

-If the water to dissolve the yeast is too hot or too cold, the yeast will die and your dough will not rise. Think about a baby's bath water...that should be perfect.
-These are great plain, or we also like to dip them in: Ranch dressing, mustard, cheese sauce or cream cheese.

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