Description
A delightful recipe for soft, chewy pretzels paired with a tangy honey mustard dip, perfect for snacktime.
Ingredients
Scale
- 2 ½ cups gluten-free measure-for-measure flour (Bob’s Red Mill 1:1 blend with xanthan gum, spooned and leveled)
- 1 packet (2 ¼ teaspoons) instant yeast (SAF Red Label)
- 1 cup warm water (between 105–115°F, checked with a probe thermometer)
- 2 tablespoons brown sugar substitute (Swerve Brown)
- 1 teaspoon table salt (iodized)
- 2 tablespoons baking soda (Bob’s Red Mill)
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
- ⅓ cup yellow mustard (French’s Classic)
- 2 tablespoons monkfruit syrup (Lakanto Golden)
- 1 tablespoon apple cider vinegar (Bragg)
- ¼ cup mayonnaise (Hellmann’s)
Instructions
- Begin by gently kneading the gluten-free dough on a lightly floured surface for approximately 8 minutes. The dough should feel elastic and slightly tacky. This deep kneading is essential; it helps the flour retain gas so your pretzels rise effectively.
- Transfer the dough ball to an oiled bowl, cover it with plastic wrap, and place it in a warm area. Allow it to rest for about 1 hour or until it doubles in size, noticing air bubbles forming under the surface as a sign that your yeast is active.
- Once the dough has risen, divide it into equal pieces and roll each piece into long ropes. Form them into the classic pretzel shape. Maintaining a consistent diameter throughout helps ensure they bake evenly.
- Prepare simmering water and mix in the baking soda. Dip each pretzel in this bath for about 30 seconds to help develop that chewy crust characteristic of pretzels, then lift them out and let them drain.
- In a small bowl, beat the egg with the water for the egg wash. Just before baking, brush the mixture over each pretzel and sprinkle salt to your liking. The egg wash helps with even browning and ensures any toppings stay put.
- Preheat your oven to 425°F. Place the pretzels on a lightly dusted baking tray, ensuring they have space to expand. Bake for 12 to 15 minutes, rotating the tray halfway through to achieve an evenly golden color. They’re ready when they have a deep golden hue and a firm crust that springs back slightly when pressed.
- In a medium bowl, whisk together the yellow mustard, mayonnaise, apple cider vinegar, and monkfruit syrup until the mixture is smooth. After mixing, chill it briefly to allow the flavors to meld, resulting in a creamy dip that adheres well to the warm pretzels.
Notes
- Make sure to work with gluten-free flour that has xanthan gum included; this helps prevent the dough from cracking.
- For best results, use warm water within the specified temperature range to activate the yeast without killing it.
- Ensure your egg wash is applied right before baking for an optimal shine that helps toppings stick effectively.
- When you prepare the baking soda bath, it’s essential to keep the water simmering but not boiling too rapidly, as this can lead to a less desirable texture.
- If you’re looking for additional dipping options beyond honey mustard, consider using guacamole or a spicy dipping sauce that complements the pretzel flavor.
Nutrition
- Serving Size: 1 pretzel
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg