Pretzels Recipe

Emily says: “The taste and texture of pretzels depends on getting the bicarbonate quantities right, as well as rolling the dough as per the instructions – so make sure you’ve read the method thoroughly before you start, and perhaps look at some step-by-step images online so you understand how to form the distinctive shapes. Once you learn how to make them, you’ll realize that they’re very easy – and delicious.”

Makes

4 pretzels

Takes

45 minutes

Ingredients

2 heaped tsp gluten-free quick yeast
1 tsp caster sugar
150 ml (5 fl oz) warm water
250 g (9 oz) gluten-free plain flour
1 tsp xanthan gum
1 tsp salt
2 tbsp bicarbonate of soda
1 egg, beaten
Coarse sea salt or sesame seeds, for sprinkling

Method

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and lightly oil a large baking sheet. Whisk together the yeast and sugar with the warm water. Put the flour, xanthan gum and salt in a food processor and add the yeast mix. Whizz in the food processor for 20–30 seconds until the dough just starts to form a rough ball.

Fill a large pan with 1.5 l (53 fl oz) of water, bring to the boil and add the bicarbonate of soda. While the large pan is heating up, decant the dough onto a worktop (you shouldn’t need to flour it), knead for a minute then divide into 4 pieces. Knead each for 1 minute more until smooth then roll each piece by hand into a thin smooth rope about 45 cm (18 in.) long. Form pretzels by looping the ropes, twisting over at the ends and pressing down to seal.

Using a wide spatula or fish slice to transfer the pretzels, dip each in the bicarbonate bath for 1 minute then remove and drain on a wire rack placed over a tea towel to catch any drips.

Place the pretzels on the baking sheet. Brush with beaten egg, sprinkle with coarse sea salt or sesame seeds and then bake for 15 minutes. Best enjoyed fresh from the oven.

Recipe extracted from The Gluten-Free Kitchen by Emily Kerrigan, published by Summersdale.

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