Ingredients
- 1 3/4 cups warm water (110 to 115 degrees)
- 1 tablespoon coconut palm sugar (or sugar of choice)
- 2 1/2 teaspoons instant yeast
- 2 teaspoons sea salt
- 3 cups all purpose or gluten free flour blend *see note
- 1 1/2 cup toasted quinoa flour (see note)
- 2 ounces coconut oil, melted
- 10 cups water
- 2/3 cups baking soda
- 2 tablespoons Earth Balance (or butter of choice), melted
- Pretzel or Kosher Salt
Preparation
Step 1
In a small bowl combine warm water, yeast and sugar. Stir gently until combined and set aside for 5 to proof.
In combine salt and flours in the bowl of a stand mixer fitted with the paddle attachment. Mix until well combined. If using all purpose flour switch to the dough hook. (no need for gluten free flour) And add in yeast mixture and oil. Mix on low until combined and then increase speed to high and mix for 4 minutes. Remove from bowl and place into a well oiled bowl. Cover and place in a warm place for 50 to 55 minutes.
Preheat oven to 425 degrees. Line 2 large baking sheets with parchment paper.
Bring 10 cups of water and baking soda to a boil in a wide saucepan or roasting pan.
Turn the dough out on an oiled work surface and divide into 8 pieces. Roll each piece into a 24 inch rope and slice each rope into 1 – inch pieces. Place a lightly damp towel over the dough to prevent drying out.
Using a slotted spoon lower pretzels into boiling water and boil for 30 seconds, flipping them over a couple of times. Remove pretzels from the water and place them on prepared baking sheets. Brush each pretzel with the melted butter and sprinkle with salt. Bake for 12 to 14 minutes, until dark golden brown. Serve warm, brushing with additional butter if desired.
If using gluten free flour blend, ensure that you use one with xanthan gum. If yours does not have it, add 2 ½ teaspoons of xanthan gum to your flour mixture.
Notes
Servings 16, Calories 183, Fat 5.9g, Carbohydrates 27.5g, Protein 4.2g, Cholesterol 0mg, Sodium 2772mg, Fiber 1.6g, Sugars 1g