Pretzel bites free#
The dough for gluten free pretzel bites may be a bit tacky but this is normal. Step 5: With a flexible spatula or your hands, remove the dough from your mixing bowl and place it on the lightly floured sheet pan. The dough will look soft and not like your typical bread dough (This is normal for Gluten Free bread doughs) Once the dough starts to come together, increase the speed of your mixer to medium-high and mix for 3-4 minutes. Mix the mixture at a low speed to combine. Step 4: When the yeast mixture is ready, add it to the dry ingredients along with the melted butter and the gluten free sourdough discard. Step 3: In the bowl of a stand mixer fitted with the hook attachment combine brown rice flour, sorghum flour, tapioca starch, cornstarch, brown sugar, kosher salt, psyllium husk, and xanthan gum. It is not recommended to use yeast in recipes if it is not bubbly and frothy after 10 minutes. Your yeast will be ready when it looks bubbly and frothy. Sprinkle the yeast and a pinch of sugar over the warmed milk and allow it to sit for 10-15 minutes. Check the temperature with a digital thermometer. The temperature should be around 110F (no hotter than 115F or you will kill your yeast). Heat the milk in a small bowl in the microwave for 30-60 seconds. Step 2: Start by activating the yeast in warm whole milk. Step 1: To start, lightly dust a parchment-lined baking pan with some tapioca starch and set aside (just a few grams of flour or less). The pretzel bites need to rise for at least 60 minutes until they are 50% larger than their original size.
Pretzel bites how to#
How to make Gluten Free Pretzel Bites Dough Non-dairy milk is an option but since it does not contain any casein like cow milk, it will not make a major difference in the appearance.Įgg Wash: You can use olive oil or neutral oil such as grapeseed oil instead.īutter: If you are dairy-free, please substitute the butter with your favorite dairy-free butter substitute. Please be aware the pretzel roll may rise less and will not be as fluffy and light in color. Whole Milk: Replace milk with 225 grams of warm water (preferably sparkling water) and 10 grams of apple cider vinegar. Corn Starch – potato starch or tapioca starch.Sorghum Flour – millet or chickpea flour.Super Fine Brown Rice Flour – cassava flour.I recommend following the recipe as written. The more ingredients you will replace, the more likely the recipe will fail. If you must replace any of the ingredients used in the original recipe for Gluten Free Soft Pretzel Bites, please be aware that your results will vary. Toppings: Flaky Sea Salt, Sesame Seeds, or even Everything but the Bagel Seasoning make delicious toppings. No need to bring it to room temperature or feed it. I use the sourdough discard straight from the fridge. The Sourdough discard can NOT be used to replace the active dry yeast but it will give the finished product a chewy texture, a better rise, and a little tang. Sourdough Discard: This is an optional ingredient. Pretzel Bites made with nondairy milk will be lighter in color. The casein found in whole milk mimics gluten and helps to create the structure of the pretzels. Whole Milk: I have tested this recipe with water and whole milk and highly recommend using whole milk if you can. I have NOT tested this recipe with Psyllium Husk Powder. I have only tested this recipe with Whole Psyllium Husks which can be found in your local health food store. It also gives the dough a wheat-like texture. Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten free baked goods. Corn Starch: Corn starch gives the gluten-free pretzels their classic crisp brown exterior.Tapioca Starch/Flour: Tapioca starch/flour gives baked goods a chewy texture, as well as, contributes to the browning.Pretzels get their light texture as well as a depth of flavor from this ingredient. Sorghum Flour: Sorghum Flour is high in protein, soft flour with light color.I do NOT recommend using white rice flour since it is lower in protein and will cause a gummy texture in the dough. I recommend using super fine brown rice flour since regular ground brown rice flour will give the buns a gritty texture. Super Fine Brown Rice Flour: This is what gives the pretzel buns their structure.The flours used in this recipe are also used in my own gluten-free multi purpose flour blend and should be a staple in every gluten-free pantry. These blends are not designed to work for yeasted doughs. Gluten Free Flour: This recipe for Gluten Free Pretzel Bites will not work with store-bought flour blends such as Cup4Cup or Bob's Red Mill 1-to-1.
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