Gluten Free Pretzels Recipes

Steps:

• Dissolve the yeast in 1/8 cup warm water. Stir in remaining warm water, brown sugar and flour. Bear until smooth. Knead until smooth and elastic.
• use hands to roll out dough into "snakes". Twist into traditional pretzel shape or braid.
• Heat oven to 475 degrees.
• Fill a saucepan with water. Pour in baking soda (2tbls to each cup of water in saucepan) and bring to a boil.
• Place twisted pretzel dough in water for 15 seconds until dough is golden or yellow in color. Then remove pretzel from boiling water and place on a salted cookie sheet. Salt top of pretzel too.
• Place cookie sheet with pretzels in the oven and bake for 8 to 10 minutes until pretzels are golden brown.

Steps:

• Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour). In small bowl, dissolve yeast in warm water; set aside.
• In small bowl, mix flours, cornstarch, xanthan gum, guar gum and 1 teaspoon salt with whisk; set aside. In medium bowl, beat 3 eggs, the sugar and honey with electric mixer on medium speed 1 minute or until well blended. Add yeast mixture and flour mixture; beat 1 minute or until blended.
• Divide dough into 12 equal-size balls. On work surface sprinkled with additional garbanzo and fava flour, roll each ball into 13x3/4-inch rope. Carefully place ropes on cookie sheet; form into U shape and twist in middle. Spray tops of pretzels with cooking spray (without flour). Cover with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size.
• Heat oven to 375°F. In 4-quart saucepan or Dutch oven, stir baking soda into water until dissolved. Heat to full rolling boil. Carefully place 1 pretzel at a time in water; boil 25 seconds. Remove with slotted spoon and return to cookie sheet. Brush tops of pretzels with egg, being careful not to fill openings with egg; sprinkle with kosher salt.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.