Pretzels Designed to be Pulverized


Most requested recipe. For a damn good reason.

GF. V. SF. NF.


Dough Ingredients:

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

For Pretzeling:

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


Pretzel Magic:

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.

Vicious Variations:

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.

Sound Mate:

Accept - Balls to the Wall

German lovers because, pretzels.



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