Soft Pretzels Recipe

Soft Pretzels Recipe

Ingredients

Prep Time: 30 Minutes – Start to Finish: 2 Hours 15 Minutes – Makes 12 pretzels

Pretzels

• 2 teaspoons regular active dry yeast
• cup warm water (105°F to 115°F)
• 1 cup finely ground tapioca flour
• cup sweet white sorghum flour
• ¼ cup garbanzo and fava flour
• 1 cup cornstarch
• 1½ teaspoons xanthan gum
• ½ teaspoon guar gum
• 1 teaspoon salt
• 3 eggs
• 1 tablespoon sugar
• 1 tablespoon honey
• additional garbanzo and fava flour
• cooking spray (without flour)

Soda Bath

• cup baking soda
• 10 cups water

Topping

• 1 egg, beaten
• 1 tablespoon kosher (coarse) salt

Method

1. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour)
2. In small bowl, stir water and yeast until dissolved; set aside
3. In small bowl, mix all flours, the cornstarch, both gums and 1 teaspoon salt with whisk; set aside
4. In medium bowl, beat 3 eggs, the sugar and honey with electric mixer on medium speed 1 minute or until well blended
5. Add yeast mixture and flour mixture; beat 1 minute or until blended
6. Divide dough into 12 equal-size balls
7. On work surface sprinkled with additional garbanzo and fava flour, roll each ball into 13 x ¾-inch rope
8. Carefully place ropes on cookie sheet; form into U shape and twist in middle
9. Spray tops of pretzels with cooking spray (without flour)
10. Cover with plastic wrap; let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until doubled in size
11. Heat oven to 375°F
12. In 4-quart saucepan or Dutch oven, stir baking soda into water until dissolved
13. Heat to full rolling boil
14. Carefully place 1 pretzel at a time in water; boil 25 seconds
15. Remove with slotted spoon and return to cookie sheet
16. Brush tops of pretzels with egg, being careful not to fill openings with egg; sprinkle with kosher salt
17. Bake 12 to 15 minutes or until golden brown
18. Immediately remove from cookie sheet to cooling rack

Pretzel.Calories 160; Total Fat 2g (Saturated Fat 0 5g, Trans Fat 0g); Cholesterol 70mg; Sodium 4140mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 4g Exchanges: 2 Starch Carbohydrate Choices: 2

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