Gluten-Free Soft Pretzels, Auntie Anne’s Style

Steps

Pretzel Dough

1. 1

   Place the warm milk, about 95°F (35 °C), in a 4-cup measuring cup or similarly sized bowl. Sprinkle the psyllium husk over the milk and whisk thoroughly. Let the mixture stand for at least 30 seconds, until the psyllium absorbs the liquid and forms a gel.

   Start 30-second timer
2. 2

   In the bowl of a stand mixer, whisk together the gluten-free flour blend, xanthan gum, tapioca starch, powdered milk, instant yeast, cream of tartar, baking soda, and brown sugar, breaking up any lumps in the sugar.

3. 3

   Add the salt to the dry mixture and whisk again until evenly distributed.

4. 4

   Add the apple cider vinegar, room-temperature butter, room-temperature egg whites, and the milk-psyllium mixture. Mix with the paddle attachment, or by hand with a sturdy spatula, on low speed just until a cohesive dough forms.

5. 5

   Continue with the paddle attachment, or replace it with the dough hook after scraping the dough from the paddle. Beat on medium-high and then high speed for 4 minutes. The dough should first clump around the hook and eventually begin sticking to the sides of the bowl again.

   Start 4-minute timer

Refrigerated Rise

6. 6

   Transfer the dough to a lightly oiled bowl or proofing bucket large enough for it to expand to nearly twice its size.

7. 7

   Cover tightly with oiled plastic wrap or the oiled lid of the proofing bucket. Refrigerate for at least 1 hour and up to 3 days.

   Start 1-hour timer

Shaping

8. 8

   Line rimmed baking sheets with unbleached parchment paper. Turn the chilled dough onto a lightly floured surface, sprinkle the top lightly with flour, and fold it over itself a few times until smoother.

9. 9

   Divide the dough with a bench scraper or large knife into 8 equal portions, about 5 ounces each. Roll each portion into a ball.

10. 10

    Work with one ball at a time. Using the palms of both hands and light pressure directed away from one another, roll it into a thin rope about 12 inches long. Use only a light dusting of flour if needed to prevent sticking.

11. 11

    Shape the rope into an upside-down U. Cross the two ends over one another into an X positioned 2 to 3 inches from each end.

12. 12

    Grab each crossed end with the opposite hand, criss-cross the ends once, then fold them down onto the rounded end of the U. Press the ends firmly onto the round portion to adhere; moisten them slightly if needed.

13. 13

    Arrange the shaped pretzels on the prepared baking sheets about 2 inches apart. Cover with lightly oiled plastic wrap and let rise in a warm, draft-free place until nearly doubled, about 1 hour. Do not overproof.

    Start 1-hour timer

Dipping Sauce

14. 14

    For the optional dipping sauce, combine the mayonnaise, Dijon mustard, honey, kosher salt, and optional dry mustard powder in a medium bowl. Whisk until smooth and set aside.

Boiling and Baking

15. 15

    As the pretzels near the end of their rise, preheat the oven to 400°F (200 °C).

16. 16

    In a large pot, dissolve the baking soda and salt in approximately 6 cups of water. Bring the solution to a rolling boil over medium-high heat.

17. 17

    When the pretzels have finished rising, score each one about 1/8 inch deep in three places: once on each arm and once at the top center of the twist.

18. 18

    Place a few pretzels at a time in the boiling baking-soda bath. Boil for less than 1 minute total, gently flipping them after about 30 seconds so both sides are treated.

    Start 1-minute timer
19. 19

    Turn the pretzels right-side up again and remove them with a strainer, allowing excess water to drain back into the pot. Return them to the baking sheets.

20. 20

    Brush each boiled pretzel generously with melted butter. Sprinkle the tops with coarse salt.

21. 21

    Bake on the center rack at 400°F (200 °C) for 15 minutes. Reduce the oven temperature to 350°F (180 °C) and bake for about 15 minutes more, until the pretzels are dark brown all over and firm to the touch.

    Start 15-minute timer
22. 22

    Remove the pretzels from the oven and let them cool for 20 minutes before serving with the dipping sauce.

    Start 20-minute timer