½teaspoonxanthan gumif your blend doesn't include it
4tablespoonsunsalted buttermelted
Vegetable oilfor pan
10cupswater
⅔cupbaking soda
1large egg yolk beaten with 1 tablespoon waterfor egg wash
Coarse saltfor topping
Instructions
Combine warm water, sugar, and salt in a bowl. Sprinkle yeast on top and let sit for 5 minutes, or until it begins to foam.
Add the flour, xanthan gum (if using), and melted butter to the yeast mixture. Mix until the dough comes together.
Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for about an hour, or until doubled in size.
Preheat your oven to 450°F (232°C). Line 2 baking sheets with parchment paper and lightly oil them.
Bring 10 cups of water and the baking soda to a rolling boil in a large pot.
Turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll each piece into a 24-inch rope, form into a pretzel shape, and gently drop into the boiling water for 30 seconds each. Remove with a slotted spoon and place on the prepared baking sheets.
Brush each pretzel with the beaten egg yolk and water mixture and sprinkle with coarse salt.
Bake for 12-14 minutes, or until golden brown. Transfer to a cooling rack for at least 5 minutes before serving.
Notes
• Ensure your gluten-free flour blend is at room temperature to help the yeast work better.
• Knead the dough thoroughly to ensure all ingredients are well combined.
• Let the dough rise in a warm, draft-free area for the best results.
• Boil the pretzels in baking soda water for exactly 30 seconds each for the perfect texture.
• Brush with an egg wash before baking for a shiny, golden-brown finish.