Soft Pretzels

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BETA

Yield

8 Pretzels

Tools

  • Pastry Brush
  • Waxed or parchment paper


Ingredients

  • 2 packages active dry yeast
  • 1-1/2 cups hot water
  • 
1 tsp brown sugar
  • 1/4 tsp Salt
  • 
2 cups Brown Rice Flour
  • 1 cup Tapioca Starch
  • 1 cup Potato Starch
  • 4 tsp Xanthan gum
  • 
1 tbsp baking soda
  • 1/2 cup warm water
  • 
1 cup unsalted butter (melted)
  • Sea Salt (for topping)
  • Vegetable oil

Directions

In a large bowl, mix together Yeast, Hot Water, Brown Sugar and Salt

Let mixture sit for about 5 minutes

In a medium-sized bowl, mix together Rice Flour, Tapioca Flour, Potato Starch and Xanthan Gum

Mix half of flour mixture with yeast mixture. When completely mixed, add other half of flour mixture

Lightly coat another bowl with Vegetable Oil

Transfer the dough to the coated bowl and rub a bit of oil all around the dough.

Cover the bowl with a damp towel and allow the dough to rise in a warm place for about an hour.

Preheat oven to 550 F

In a small, shallow bowl, mix Baking Soda with Warm Water

Divide the dough into eight equal pieces and lay out a sheet of waxed or parchment paper

Use your hands to roll each piece of dough into a rope & then shape the rope into a pretzel If dough feels too dry, use a few drops of water/baking soda mixture to moisten it

Gently dip each pretzel into the water/baking soda mixture then place on a lightly oiled baking sheet

Bake for about 7 minutes until the pretzels are lightly tanned (not brown)

Use a pastry brush to gently apply Melted Butter to pretzels

Sprinkle with Sea Salt and serve immediately