Thursday, June 28, 2012


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.

2T yeast
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.


Anonymous said...

I made these today and they were great! Thank you so much for the recipe. My daughter loves soft pretzels and said these tasted exactly the same.

G.F.Veg said...

i am SO pleased to hear these were a hit, especially because the recipe was one of those happy mistakes. my niece was crazy about them, too! thanks so much for letting me know.

Ellen (Gluten Free Diva) said...

I just made these this morning and they came out GREAT! I cut the recipe down a bit - made ⅔ of the recipe, and also used eggs. Perfect! I posted about them on Facebook, sharing your blog link. You deserve GREAT credit for these - they really are delicious! I will have to hold myself back from eating the entire tray today:). I'm gonna be in NYC this week - if you're around, I'd love to see you. Not absolutely sure of my schedule as I'll be there for a conference, but would you email me on Facebook and let me know how I can reach you, assuming you're around and available?

Gourmet coupons said...

Those look yummy. Quite frankly, I was not wondering about the salt at all. I was only wondering how long it would take me to make those for myself. A good alternative for people who like this pastry.

MK said...

This recipe looks delish!! I'm you by chance know of a copycat recipe or alternative to the Bob's Red Mill Biscuit and Baking Mix?

Gluten free said...

Those look cute
I want to get the mustard honey flavor of my favorite