Perfect for snacking on while you watch the game!
Super easy, super tasty and perfect for watching the big game. For a different twist, roll in melted butter and cinnamon and sugar, or Parmesan cheese.
|Prep time||20 minutes|
|Cooking time||20 minutes|
1 cup millet flour
1 cup potato starch
1/2 cup brown rice flour
1/2 cup sorghum flour
2/3 cup tapioca starch
2/3 cup corn starch
1/4 cup buttermilk powder
3 1/2 teaspoons xanthan gum
2 teaspoons salt
1 teaspoon egg replacer
2 tablespoons honey
1/4 cup shortening melted in 1/2 cup very hot water
1 cup warm water (110 degrees)
1 teaspoon honey
1 Tablespoon yeast
Grease two cookie sheets. Combine the 1 cup of warm water, 1 teaspoon of honey and yeast and allow to sit until foamy. In the mean time, combine all of the dry ingredients except for the yeast in the mixer bowl of a heavy duty stand mixer. Mix together for a few seconds, then add the hot water and shortening mixture and honey and allow the mixer to run for 30 seconds or so to bring the mixture together a bit. Then add the eggs and mix until the mixture is well combined. Add the yeast mixture to the mixer bowl and beat the dough on high for a couple of minutes. If the dough is really sticky, add more starch (any work fine, I prefer potato starch) a tablespoon at a time. I often find that I have to add quite a bit to get the dough to be slightly sticky but still workable.
Once the dough can be handled, place it on a floured counter. Work a small amount of rice flour into the dough to make a smooth dough, but don’t kneed the dough too long or it will get too tough. The goal is to have a dough that is easily handled, but not dense and heavy. This dough is a light dough, reminds me of a good pizza dough made with wheat flour.
Divide the dough in half, then divide each half into 4ths. It’s easier to work with if it’s in small portions. Roll each section of dough into a long rope that is about 1/2 to 3/4 of an inch in diameter. Take a bench scraper or knife and cut the ropes into 1/2 inch sections. Place onto the greased baking sheets. Allow to rise for 30-45 minutes.
Once risen, bring a pot of water to a boil. Add 2 teaspoons baking soda and a good pinch of salt to the boiling water. Once they are dissolved, start adding your pretzel bites to the water a handful at a time. They will begin to puff up and float. Boil them for 30-60 seconds per batch. Remove to a cooling rack to drain and repeat until all of the pretzels are boiled and placed back on the baking sheets. Bake in a 450 degree oven for 15 minutes or until golden brown and not squishy. It often helps to shake the baking pan halfway through the baking process to brown both sides a bit better.
Remove from oven, allow to cool. Serve with your favorite dipping sauce, mustard or even a fondue. Also tasty rolled in melted butter and cinnamon and sugar. Enjoy!
|Diet Choices||gluten-free, soy-free, tree nut-free, peanut-free|
|Tags||appitizer dip fondue holiday kids party pretzels snack super bowl super bowl party|