Easy, Gluten Free, Vegan, Soft Pretzels
An out-of-this-world, allergy-friendly soft pretzel. Dip them in your favorite sauce or eat them plain. They are sure to hit the spot. My-easy-to-use, gluten-free, vegan, top 8 free (except coconut), Bread Flour Mix allows you to make these chewy delights in your home kitchen.
Can you believe it? Finally, an allergy-friendly soft pretzel that tastes even better than those you get from street vendors and at the mall. And, “YES,” you get to make them in the comfort of your own kitchen. Just like that—soft, chewy goodness.
This recipe is much easier than your imagination is telling you, especially with my Bread Flour Mix as your base. The prep time becomes totally worth it when you take the steaming pretzels from the oven and smell the aroma of fresh-baked pretzel smell fill your kitchen and tickle your tastebuds. You will have a hard time waiting for them to cool. Watch yourself.
In addition to my Bread Flour Mix, all you need are 6 basic ingredients to make the best soft pretzels you have ever tasted.
Dough Ingredients
Warm water
Coconut sugar
Aquafaba (water from a can of chickpeas) or any egg replacer for two eggs
Active, dry yeast
Soda Bath Ingredients
Water
Baking soda
Salt
Dough Preparation
Preheat oven to 375°
Line a baking sheet with parchment paper.
In a medium bowl, combine warm water, sugar, oil if using, and active dry yeast.
Allow mixture to sit for a few minutes until the yeast becomes active. You will see a few bubbles as it starts to work.
Stir in aquafaba or other egg replacer.
Add in Bread Flour Mix until well combined.
Allow mixture to sit for 5 minutes while the flours absorb the liquid.
Stir the dough again.
Grease your gloves or hands well, and pour the dough onto a silicone mat.
Knead the dough for 30 seconds.
Pretzel Making & Baking
Divide up your dough into small balls of around 100 grams each using a kitchen scale. Use gloves with a little bit of oil on them to handle the dough as it is really sticky.
After you get the dough weighed out, put the water, baking soda, and salt in a pot on the stove until it boils.
On your silicone mat, roll each ball into a long snake looking piece of dough.
Take each end, twist, and then bring it down to look like a pretzel.
Pinch the end of the dough into the pretzel so they will stay.
Once you have all your pretzels made and your water is at a boil, use a large slotted spoon to GENTLY put a pretzel into the water for 15 seconds.
Flip it. Let it go another 15 seconds.
Take it out and place it on the baking sheet.
Repeat until all your pretzels have been bathed.
Sprinkle pretzels with salt.
Bake them for 8 minutes.
Turn the pan and bake for another 8 minutes.
Check them for doneness. They will be dark and almost look burnt, but this is OK because you want them done in the middle.
Add a few minutes at a time until desired doneness.
Enjoy!
Please follow me on Facebook, Instagram, and Pinterest. Much love & happy baking! xo —elizabeth
Easy, Gluten Free, Vegan, Soft Pretzels
Ingredients
- 1 Sweet Elizabeth's Organics Bread Flour Mix, love already included
- 1 3/4 cups warm water (It is critical to use a glass measuring cup or other container designed to measure liquid as scoop measuring cups do not hold the same volume.)
- 1 Tablespoon coconut sugar or other sweetener
- 6 Tablespoons aquafaba (water from a can of chickpeas) or any egg replacer for two eggs
- 2 teaspoons of active, dry yeast
- 9 cups water
- ½ cup baking soda
- 1 Tablespoon salt
Instructions
- Preheat oven to 375°.
- Line a baking sheet with parchment paper.
- In a medium bowl, combine warm water, sugar, oil if using, and active dry yeast.
- Allow mixture to sit for a few minutes until the yeast becomes active. You will see a few bubbles as it starts to work.
- Stir in aquafaba or other egg replacer.
- Add in Bread Flour Mix until well combined.
- Allow mixture to sit for 5 minutes while the flours absorb the liquid.
- Stir the dough again.
- Grease your gloves or hands well, and pour the dough onto a silicone mat.
- Knead the dough for 30 seconds.
- Divide up your dough into small balls of around 100 grams each using a kitchen scale. Use gloves with a little bit of oil on them to handle the dough as it is really sticky.
- After you get the dough weighed out, put the water, baking soda, and salt in a pot on the stove until it boils.
- On your silicone mat, roll each ball into a long snake looking piece of dough.
- Take each end, twist, and then bring it down to look like a pretzel.
- Pinch the ends of the dough together so they will stay.
- Once you have all your pretzels made and your water is at a boil, use a large slotted spoon to GENTLY put a pretzel into the water for 15 seconds.
- Flip it. Let it go another 15 seconds.
- Take it out and place it on the baking sheet.
- Repeat until all your pretzels have been bathed.
- Sprinkle pretzels with salt.
- Bake them for 8 minutes.
- Turn the pan and bake for another 8 minutes.
- Check them for doneness. They will be dark and almost look burnt, but this is OK because you want them done in the middle.
- Add a few minutes at a time until desired doneness.
- ENJOY! Much love & happy baking! xo