Most requested recipe. For a damn good reason.
GF. V. SF. NF.
1 tbsp maple syrup or honey (if you're into keeping the bees in business) 1 cup warm water 1 tbsp active dry yeast 2 cups GF AP flour (I use Pamela's Artisan Blend) 1 tbsp sunflower oil 1 tsp salt
2 tbsp baking soda
Toppings (coarse salt, poppy seeds, sesame seeds)
Dough Directions: Combine syrup, warm water, and yeast in a glass and let sit until foamy (usually 5 mins) - if your mixture doesn't get foamy, your water is too hot or too cold. Or your yeast is dead - sorry for your loss. Try again! In the bowl of a stand mixer, add flour, oil, and salt Dump in your yeast mixture and mix dough using hook attachment (or use your hands if you don't have a mixer) just until the dough forms a ball and pulls away from the sides of the bowl If your dough is too dry - add more warm water, if it's too wet - add more flour Form the dough into a smooth ball and place in an oiled bowl, cover, and let sit in a warm place for 45 mins
Preheat oven to 450°
Divide dough into 6 equal balls for buns, 12 for sliders, or 16 for sticks
Shape the balls into your pretzels
Boil a medium size pot of water
Add baking soda and let it boil for a few seconds
Boil each pretzel for 30 seconds
Place them back on your baking sheet using a slotted spoon and sprinkle on your toppings
Using a sharp knife, dip it into the boiling water and score your buns or sticks (either = or X look fancy)
Bake for 15-20 minutes or until they look like pretzels
Let stand for a few minutes before slicing.
Best served warm from the oven. These harden up the cooler they get.
Top em with smoked salt for an intense, yet awesome flavor! Stone ground mustard or Golden Goop of The Gods with these pretzels make the perfect marriage.
Accept - Balls to the Wall
German lovers because, pretzels.