I miss soft pretzels! Learn how to make them with this easy recipe from Pamela’s Products.
I don’t frequently feel “left-out” when it comes to food. I have come to turns with my gluten-free cooking and dining options and actually embrace the lifestyle. I am convinced my family is healthier now that we are on a gluten-free diet. But every once in a while, I miss some of my old favorites. What I would give to walk into a store and buy a hot, fresh, soft pretzel. Now I can make them at home – and it is actually easy!
One of the greatest product lines available to the gluten-free home cook is Pamela’s Products. The bread and pancake mixes are so versatile. You can use either of them in so many recipes and your products will be moist and delicious. Their website www.pamelasproducts.com has many recipes for you to view and try.
Every year, Pamela’s Products holds a recipe contest. This soft pretzel recipes is the winner from the winner from the 2008 Pamela’s Greatest Gluten Free Recipe Contest. Elizabeth I. was the winner last year and here is her recipe.
2-1/4 cups warm water
2 TBSP brown sugar
1 bag Pamela’s Gluten-Free Bread Mix including yeast packet
2 TBSP olive oil
1 tsp baking soda
NOTE: These can be made to be sweet or savory,you’ll need to choose your option to decide your ingredients.
Option 1 – Savory:
olive oil spray
kosher salt to taste
Option 2 – Sweet:
1/4 butter or margarine, melted
1/4 cup granulated sugar
2 tsp powdered cinnamon
Whisk together 1-1/4 cups warm water, brown sugar, and yeast in a small bowl. Allow to sit for a few minutes until bubbles begin to show yeast activity. Pour Pamela’s Gluten-Free Bread Mix into a large bowl. Stir in the olive oil and the yeast mixture until completely combined. Cover with a damp towel and allow to rise for one hour.
Line two cookie sheets with parchment paper. Divide dough into twelve pieces. With wet hands, roll each piece into a “snake” between six and eight inches in length. Lay the snake onto the parchment paper, then gently flatten the dough with wet fingers until about half previous height. Pick up one end of the snake, so that half of its length is lifted from the cookie tray. Twist the dough 360° and gently lay the end down again. Pick up the other end of the dough and give it a full twist in the same direction. Smooth any rough spots with wet fingers. Repeat with each section of dough, so that both cookie trays have six pretzel twists on them. Cover both trays with plastic wrap, and allow the dough to rest for another 30 minutes.
Preheat oven to 450°. Mix remaining cup of warm water and baking soda. Using a pastry brush, gently paint the twists with the baking soda mixture.
Bake twists for 8 to 10 minutes until golden brown.
Savory: For a quick, classic pretzel taste, spray twists with olive oil and sprinkle with kosher salt to taste.
Sweet: For a sweeter option, use a pastry brush to spread melted butter or margarine on twists and the sprinkle with a mixture of sugar and cinnamon.
Try Lemon Thyme or Rosemary. Just toss in a tablespoon of fresh herbs at the very end of the mixing and proceeded as directed. Try your favorite fresh herbs, finely chopped, and you will be delighted with a great textured, low fat snack. For a really nice golden color, don’t forget the water and baking soda wash. For a smooth texture, try a egg yolk and milk (or water) wash.