If the environment in your kitchen is cold and dry, yeast dough will rise more slowly. Overproofing is not a function of just time but is rather determined by amount of rising. This is a rare case of yeast bread baking in which you should only allow the shaped, raw pretzels to rise until they seem merely swelled, and not even necessarily risen to 150% of their original size. A slow boil will do little to seal the outside of the pretzel, and will just sort of cause it to wilt. The first is to ensure your baking soda bath is at a full, rolling boil before you add the shaped, risen pretzels. There are three ways to ensure that your soft pretzels don't fall apart during boiling.
#Pretzel dough how to#
How to make sure your gluten free pretzels don't fall apart during boiling A baking soda bath does a reasonable approximation of ensuring a nice deep color on the outside of your pretzels after baking. I'm all for DIY, clearly, but let's not be ridiculous. Pretzels are traditionally boiled in a highly diluted solution of lye (or sodium hydroxide, which is also used to make soap), which requires extreme caution and rubber gloves. Our gluten free substitute is a molasses bath, which does a good job of mimicking the color and flavor of the barley malt bath. Bagels are traditionally boiled in a bath of water and barley malt syrup. Bagels and pretzels are boiled for similar reasons but in different water-based solutions.īoiling bagels and soft pretzels (or pretzel rolls) is what gives them that hard, chewy exterior. The most common difficulty in making any yeasted boiled bread like bagels or pretzels is making sure that the shaped, risen dough doesn't fall apart during boiling. Tips for making the best homemade gluten free soft pretzels How (and why) to boil gluten free soft pretzels None are soft pretzels, they're the crunchy kind, but thankfully there are lots to choose from on the market today. Defrost at 50% power in the microwave and then warm in a toaster oven, then serve!Īnd by the way I'd be remiss if I didn't tell you that I've got 8 brands of packaged gluten free pretzels for you to try. Just wrap them tightly in a freezer-safe wrap and freeze. They freeze quite well after baking and cooling. Then, moisten and salt the other ones right before serving. If you don't plan to serve all of these gluten free soft pretzels right after baking, try salting only the ones you intend to serve. How to store homemade gluten free pretzels for later Who knows what kind of black magic those Auntie Anne's people do with their super skinny pretzels. They wrinkle up, but don't worry! They plump right up when you bake them.Īuntie Anne's pretzels are thinner than I made mine, but I found that when I rolled them super super thin, they didn't hold their shape very well during boiling. Well, when you're gluten free, clearly you must escape it.īoiling the pretzels in a baking soda bath, like boiling bagels, is what gives them that chewy exterior. Just ask the tired parents waiting in line at that pretzel counter on any given Saturday in America. That buttery, salty goodness just lives there permanently. You can't help but get something of a contact high if you set foot in a mall that sells them.
But Auntie Anne's pretzels are like Cinnabon. I haven't had an Auntie Anne's pretzel in the mall in, like, 100 years. Why you need this recipe for homemade soft gluten free pretzels These Auntie Anne's-style gluten free soft pretzels with sweet mustard dipping sauce will keep you from having “just one” gluteny pretzel at the mall!
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