Soft Pretzels (Low FODMAP, Gluten-Free)
Try this Soft pretzels low FODMAP gluten free recipe
Try this Soft pretzels low FODMAP gluten free recipe
- 1/2 teaspoon baking powder
- melted butter
- 2 tablespoons white sugar
- 1 1/4 teaspoons salt
- 3 tablespoons brown sugar
- sea salt
- 1 teaspoon xanthan gum
- 2 teaspoons instant yeast
- 1 1/4 cup warm water
- 1 large egg (at room temperature)
- 2 tablespoons soft butter
- 3 1/2 cups gluten-free flour (i used gluten-free flour by sch an italian brand)
- 3 1/2 lt water
- 1/4 cup baking soda
- cinnamon and sugar
- Carbohydrate 10.7689780206335 g
- Cholesterol 689.611001677818 mg
- Fat 260.205642683288 g
- Fiber 0.335400682140991 g
- Protein 3.46428473107076 g
- Saturated Fat 164.75518863204 g
- Serving Size 1 1 Serving (366g)
- Sodium 1913.19459662878 mg
- Sugar 10.4335773384925 g
- Trans Fat 18.2319230919315 g
- Calories 2343 calories
Step-by-step
- Pre-heat the oven to 220 degrees Celsius or 425 degrees Fahrenheit.
- In a bowl stir together the flour, sugar, yeast, salt, baking powder and xanthan gum.
- Add the water, egg and butter and knead everything into a firm dough using a mixer. This takes about 4 minutes. If the dough is too dry you can add a few tablespoons of water.
- Grease a bowl, put the dough in a bowl and cover it.
- Leave the dough to rise in a warm place until almost doubled, about 45 to 90 minutes.
- Put the dough onto a lightly floured surface.
- Cut the dough into 10 pieces and roll each piece into a long rope.
- Fold into a pretzel shape.
- Line a baking sheet with baking parchment.
- Bring the water for the water bath to boil.
- Stir in the sugar and the baking soda.
- Drop the pretzels into the water one at a time and boil them for about 5 seconds. They will sink and then float to the surface.
- Put the pretzels on the baking sheet.
- Brush the pretzels with the melted butter and top them with either a mixture of sugar and cinnamon or with sea salt. We chose to make 6 sweet and 4 savoury pretzels.
- Bake the gluten-free soft pretzels for 18-20 minutes. Watch them closely, some ovens may bake faster than others, this might require you to bake the pretzels a bit shorter or longer. If the pretzels get too dark too quickly you can cover them with a bit of aluminium foil or turn down the temperature a bit.
- You can store the pretzels up to 4 days into an airtight box. They will taste best if you will put them in the oven for a few minutes before eating them. If you want to keep them longer you can freeze them.
My Unexpected Gluten-Free Baking Adventure: Soft Pretzels!
Baking has always been my happy place. The rhythmic mixing, the comforting smell of warm dough, the satisfaction of creating something delicious from scratch – it's pure therapy. But recently, I’ve been experimenting with gluten-free baking, mainly due to my family’s growing sensitivity to gluten. Let me tell you, the transition hasn't been easy! Many gluten-free recipes I tried turned out dry, crumbly, or just plain bland. I longed for the chewy texture and satisfying taste of a good old-fashioned pretzel, something I'd been avoiding for quite some time. This is where my unexpected baking adventure began.
I scoured countless websites and recipe books, looking for a truly delicious gluten-free pretzel recipe. Many promised the world but failed to deliver on their claims. I experimented with different gluten-free flour blends, adding xanthan gum, adjusting baking times and temperatures – it felt like a never-ending search for the perfect pretzel. I wanted that irresistible golden-brown crust with a soft, fluffy interior, that unique pretzel flavor. It was a journey of trial and error, with many discarded batches of slightly disappointing pretzels. But I wouldn't give up!
Then, finally, I discovered a recipe that sparked my interest. It was a low FODMAP, gluten-free pretzel recipe and I held my breath while I read it. FODMAPs are not something I am too familiar with but after reading it I became very interested in FODMAPs. The ingredients were straightforward, the instructions clear and it actually seemed doable! Could this be it? The recipe that would finally satisfy my pretzel craving? I gathered my ingredients, carefully measuring each one, and set to work. I followed each step, paying close attention to the rising time, the boiling process, and the baking temperature. As the pretzels baked, the aroma filled my kitchen and I found myself smiling. I was truly making gluten-free pretzels that actually looked and smelled like the real deal!
The moment of truth arrived when I took them out of the oven. They were perfectly golden brown, glistening with melted butter, and they looked just like the pretzels I used to enjoy before I found out that I needed to change to gluten free options. The texture was perfect—soft, chewy, and just slightly salty on the outside. I took a bite, and pure joy filled me. They tasted unbelievably good! The flavour was incredible, the texture satisfying, and I felt a sense of pride in successfully navigating the challenges of gluten-free baking. I even managed to make some sweet and some salty pretzels with some cinnamon and sugar and some sea salt. What a wonderful surprise.
This experience taught me more than just how to bake fantastic gluten-free pretzels. It reminded me of the power of perseverance and the joy of discovering new culinary skills. It's easy to get discouraged when things don't go as planned, especially in baking. But this experience reminded me that even when things seem challenging, the rewards can be incredibly sweet (literally!). So, I encourage you all to embrace the adventure of baking, to experiment with new recipes, and to never give up on the pursuit of culinary perfection, even if it means venturing into the world of gluten-free. The results, I promise you, are well worth the effort. Now if you'll excuse me, I'm off to bake another batch of these amazing pretzels!
Additional Tips and Ideas:
- Experiment with different toppings! Try everything from poppy seeds to nuts to pretzels.
- Make these pretzels ahead of time and reheat them for a few minutes before serving.
- Adjust the amount of sweetener in the recipe depending on your preference.
- For extra chewy pretzels, use a combination of different types of gluten-free flour.
- Don't be afraid to experiment with the baking time, as ovens can vary. Start checking for doneness earlier in the baking process.
