Mini Pretzel Bites

Gluten Free Mini Pretzel Bites

(feat. Bob’s Red Mill)

Ingredients:

• 2 cups Bob’s Red Mill Gluten Free All Purpose Flour

• ¾ cup warm water

• 2 ¼ tsp dry active yeast

• 1 Tbsp granulated sugar

• 1 Tbsp oil 

• ⅓ cup baking soda

• 1 egg

• 1 tsp rock, sea, or pretzel salt

• Water for boiling

In a large bowl, measure out two cups of the Bob’s Red Mill Gluten Free All Purpose Flour. In a glass liquid measuring cup, measure ¾ cup of warm water. Add 2 ¼ tsp dry active yeast and 1 Tbsp of granulated sugar and let proof for a few minutes. The sugar will help really activate the yeast. After a few minutes, pour the wet mixture into the flour with a tablespoon of oil. Combine together, and let rest for one hour.

Preheat the oven to 400. Get a pot of water boiling. Slowly, gradually add the baking soda into the boiling water. Be sure to go slowly otherwise it will bubble over. The baking soda bath oxidizes the outside and gives the pretzels their signature crust and texture. When the dough is ready, roll them out until they're about the size of tater tots. Carefully put them into the baking soda bath and let them boil for about 30 seconds. Immediately transfer them to a parchment paper lined baking sheet. Beat one egg and coat the boiled pretzels with the egg wash. Sprinkle gratuitously with the salt and bake for 12-13 minutes until browned. 

Serve immediately and enjoy!