Wednesday, May 10, 2006

Soft Pretzel

This recipe is still experimental. Currently it makes something that tastes okay but is too dense. (In part this is due to the lack of gluten, and in part it is due to my aversion to include a step of dipping the pretzel into boiling water.)

Either the ingredient amounts still need adjusting or I should add some baking soda. I'll edit changes as they prove worthy.

In a bowl, mix together:
  • 1/4 cup very warm but not hot water
  • 1 tsp brown sugar
  • 2 tsp yeast
In a second bowl, combine:
  • 3/4 cup gluten-free flour mix
  • 3/4 tsp xanthan gum
  • 1 tsp (more of) brown sugar
  • 1/4 tsp coarse sea salt (use more salt if you are not going to add salt as a topping later on)
After the yeast "proofs", add to it:
  • 2 tsp olive oil
  • 1/4 tsp rice vinegar
Mix everything together until the dough is smooth. It should not be sticky (add more flour mix) or powdery (add more warm water).

Now make the pretzel shape:
  1. Roll the dough into a "rope" about tumb width and 3 feet long. I usually rolling 3 segments and then join them together.
  2. Form into an upside-down U. Bring the ends towards each other, across, and finally twisted back past each other so each makes a right angle.
  3. Bring the ends to the top of the shape, also flipping over the crossed part. Press together the joined places (the twist and where the ends meet the U).
You can just make pretzely bread sticks if you do not care about shape.

Place on a cookie sheet that is either greased or has a silicon mat. Let the pretzel rise for 30 minutes.

Preheat the oven to 400 degrees. Beat an egg, and brush the pretzel with it. Sprinkle the pretzel with a topping (coarse salt, cheese, garlic, cinnamon, sugar, sesame seeds, etc.).

Bake the pretzel for 12-15 minutes, until well browned.