Why, you may ask, do these gluten-free vegan pretzels have none of the traditional salt on them? That is because, initially, I thought I was making rolls, which, when I make them, I like to top with onion, poppy or sesame, and sometimes garlic bits, too. But these turned out more like the old New York City soft-yet-firm street pretzels I've missed since going gluten-free, so I'm not at ALL disappointed, but next time, I WILL remember the salt.
2 T sugar
1 1/2 c water, 110 degrees (lukewarm)
3c Bob's Red Mill Gluten-Free Baking and Biscuit Mix
1T xanthan gum
2 tsp salt
2T olive oil
1 tsp vinegar
EnRG egg replacer equal to three eggs
Heat oven to 375 degrees.
Mix sugar, water and yeast in small bowl.
Mix salt, xanthan gum and flours on low, in mixer.
When yeast mixture is foamy, add to flours.
Mix egg replacer, oil and vinegar in medium bowl.
Add to mixer bowl.
Mix on high for 4 minutes.
Scoop out clementine-sized balls of dough, roll into snakes, twist into figure eights.
Place on silicone baking sheet or parchment paper.
Brush tops with olive oil.
Sprinkle with coarse salt, onion or garlic bits, sesame or poppy seeds.
Cover and let rise 20 minutes in warm place.
(I use top of stove as oven heats.)
Bake until bottom is browned, about eight minutes.
Then flip pretzels to brown other side for another four minutes.