Gluten Free Apple Cider Soft Pretzels

Who doesn't love salty, buttery carbs?!? Not super sweet, baked until golden brown, and the dough is infused with apple cider...these gluten free apple cider soft pretzels make the perfect autumn snack!

Prep:
30
minutes
Cook:
20
minutes
TOtal:
110
minutes

Ingredients

  • 1/3 c. warm water
  • 1 tsp. sugar
  • 2 1/4 tsp. dry active yeast
  • 1/2 c. milk (I used almond milk)
  • 1 1/2 tsp. white or apple cider vinegar
  • 1 c. oat flour
  • 1 1/2 c. gluten free flour blend
  • 1 1/2 c. tapioca flour
  • 1/2 c. corn starch
  • 1/4 c. brown sugar
  • 1 tsp. cinnamon
  • 1 1/2 tsp. xanthan gum
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. cream of tartar
  • 1 c. apple cider
  • 1 Tbsp. honey
  • 4 Tbsp. butter, partially melted
  • 2 egg whites
  • 6 c. water + 1 Tbsp. baking soda + 1 tsp. salt
  • 2 Tbsp. butter, melted
  • 1 Tbsp. apple cider
  • Pretzel salt

Instructions

  • Preheat the oven to 180 degrees.
  • In a glass measuring cup, warm the milk to 100-110 degrees. Then, stir in the yeast and sugar and let sit for about 10 minutes (should foam and rise.) In another glass measuring cup or bowl, stir the vinegar into the milk. Let sit for about 10 minutes.
  • Meanwhile in a large mixing bowl, whisk the flours, corn starch, brown sugar, cinnamon, xanthan gum, salt, baking soda, and cream of tartar.
  • Add the yeast to the mixing bowl with the flour and begin to beat. Then, add the milk and apple cider. Finally, beat in the honey, butter, and egg whites. Now, beat mixture for 4-5 minutes on medium speed (preferably with a dough hook.) Dough may still be a little sticky.
  • Place dough in a lightly greased bowl with room to rise. Cover tightly with lightly oiled plastic wrap. Then, turn off the oven and set the bowl inside for 50-60 minutes (dough should double in size.)
  • Work the dough a bit on a floured surface, until smooth. If dough is still sticky, work a little more flour into the dough. You may need to add up to 1/2 cup of flour. Dough should be just barely not sticky. Then, split the dough into 8 pieces. You can create 8 large pretzels. You can also use each 1/8 of dough to create 4 small pretzels or even smaller pretzel bites. If you begin to roll out the dough and cracks form, work dough a bit more.
  • Preheat the oven to 400 degrees. Bring the water, baking soda, and salt to a rolling boil. Place formed pretzels, in the water. Quickly and carefully remove them when they float to the top. This should take less than 30 seconds. Note: Make sure the water is at a rolling boil. Then, place pretzels on a baking sheet lined with parchment paper.
  • In a small bowl, melt 2 Tbsp. of butter. Then, mix with about 1 Tbsp. of apple cider. Brush each pretzel with the melted butter mixture and sprinkle with pretzel salt. Then, bake small pretzels for 10-12 minutes, until golden brown. Bake larger pretzels for 14-16 minutes. Brush again with any remaining butter.