Saturday, January 15, 2011

Gluten Free Philadelphia Style Soft Pretzels

OK, so the picture is not of a dark pretzel.  I was eager to eat it, OK?  LOL.  It was so good!  It was so soft inside and had that famous pretzel texture and taste.  I have no intentions of sugar coating this for you. The rolling and twisting part is ten times harder than working with wheat flour.  I know that picture in my rolls post makes it look easy, but this is still sticky dough. If you are a Philadelphian born and raised like me, you will find it worth the effort.  This recipe is a keeper, hide it in your stash. :-)


3/4 cup Warm Water (110 to 115 degrees)
2 Tablespoons Oil
2 Tablespoons Sugar
2 1/4 teaspoon Rapid Yeast
3 Egg Whites
1 cup Tapioca
3/4 cup Brown Rice Flour (super Fine)
1/4 cup Potato Starch
1/2 teaspoon Vinegar
2 teaspoons Xanthan Gum
1 teaspoon Salt
1 teaspoon Baking Powder

2/3 cup Baking Soda
10 cups Boiling Hot Water
1/4 Coarse Kosher Salt (topping)
Melted Butter / Margarine  or Oil Spray

Preheat oven to 450 degrees.
Line baking sheets with parchment paper and lightly brush with oil.

  • Add Water, Oil, Sugar and Yeast into a small bowl or measuring cup and mix until combined.
  • Allow water to sit while yeast starts to get foamy.
  • Meanwhile, whip egg whites for approximately 1 minute or until it develops a Soft Peak.
  • Add vinegar, xanthan gum, salt, baking powder and flours in mixer with whip attachment and whip for 3 or 4 minutes.
  • In a Saute Pan or 8 quart sauce pan dissolve baking soda in hot water.
  • Once soda is throughly dissolved, bring water to a simmer.
  • Turn dough out onto an oiled surface and divide into 12 equal pieces.
  • With well oiled hands, roll each piece into a rope about 1/2 to 3/4 inch in diameter and twist into a pretzel shape and set aside on a baking sheet. (This is VERY challenging with the sticky dough and not for the faint of heart ~ LOL)
  • One at a time, place pretzel on a large slotted spatula and dip each pretzel into the simmering baking soda solution.  Simmer for 30 seconds or until pretzel looks slightly puffy (see picture).
  • Place on a greased baking sheet.  
  • Using pastry brush add butter/margarine or spray with oil and sprinkle with kosher salt.
  • Bake in preheated oven for 10-15 minutes, until browned.
This is what the pretzel looks like just out of the Water.

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