Gluten-Free Soft Pretzel Knots
Get ready to savor the chewy, golden perfection of Gluten-Free Soft Pretzel Knots, the ultimate snack crafted with wholesome gluten-free ingredients and easy-to-follow techniques. This recipe combines gluten-free all-purpose flour with xanthan gum, instant yeast, and a touch of sugar to create a perfectly elastic dough that’s simple to handle. Boiled in a baking soda bath for that signature soft pretzel texture and topped with coarse salt for a delightful crunch, these knots are baked to golden-brown glory in under 20 minutes. Perfect for gluten-sensitive snack enthusiasts, they’re ideal for game days, casual gatherings, or a cozy treat served warm with your favorite dipping sauce. Packed with flavor and free of gluten, these soft pretzel knots are sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 packet Instant yeast
- 1 tablespoon Sugar
- 1.25 cups Warm water
- 2 tablespoons Unsalted butter, melted
- 0.25 cup Baking soda
- 1 Egg, beaten
- 2 tablespoons Coarse salt
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, salt, instant yeast, and sugar. Mix until well combined.
Add the warm water and melted butter to the dry ingredients, and mix using a wooden spoon or dough hook attachment on a stand mixer until a cohesive dough forms. The mixture will be slightly sticky.
Cover the bowl with plastic wrap and allow the dough to rest for about 10 minutes.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Divide the dough into eight equal portions. Roll each portion into a 12-inch rope, then twist into a knot shape, tucking the ends under.
In a large pot, bring about 4 cups of water to a boil and add the baking soda. Carefully add the pretzel knots, one or two at a time, and boil for 30 seconds each. Use a slotted spoon to remove them and place on the prepared baking sheet.
Brush each pretzel knot with the beaten egg, making sure to coat the entire surface generously. Sprinkle coarse salt over the top of each knot.
Bake for 15 to 20 minutes, or until the pretzels are golden brown and firm.
Allow to cool slightly on a wire rack before serving. Enjoy them warm!
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 30823 mg | 1340% | |
| Total Carbohydrate | 229.7 g | 84% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.3 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 154 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
