Super yummy gluten-free soft pretzel twists that are incredibly easy to prepare and taste like traditional soft pretzels. Deliciously soft inside with a chewy crust and lots of pretzel flavor. Prepare them for your loved ones at your next family gathering.
A fair warning, these dreamy tasty soft pretzel twists are highly addictive. Every time I make them my husband will enjoy one or two fresh out of the oven. So freaking delicious.
If you are a true soft pretzel fan you will want to make these tasty guys asap. They are not only super cute to look at 😛 but also incredibly easy to make, super yummy and a lot healthier than the processed stuff you get at the mall or at a baseball game.
Healthier, meaning, they are free of gluten, dairy and refined sugar. Plus what’s better than homemade soft pretzel twists?
I shared a traditional gluten-free soft pretzel recipe on the blog a while back which I will link here if you are interested.
Ingredients:
For these pretzel twists I used a gluten-free flour combination of gluten-free oat flour, brown rice flour, tapioca flour and corn starch. All these flours/starches have a neutral taste and work perfectly for this recipe.
As a binder I used psyllium husks. The whole husks, not the powder. It’s a great natural option if you want to stay away from any gums or gluten.
To activate the yeast I used warm water and agave syrup to keep the recipe refined sugar-free. Maple syrup would work as well.
Instead of butter I used melted coconut oil. Perfect replacement for dairy-free recipes.
How to make the twists (video tutorial coming soon):
Transfer your proofed dough onto your rolling surface and divide into 9 equal pieces. If the dough appears a bit dry and crumbly, add a little bit of water. Ideally the dough should be easily rollable.
Roll out one piece of dough into a 12-14 inch rope. Fold the rope in half. Starting with the loop end twist down the entire length.
Take the end piece and gently push it through the loop opening at the other end. Be gentle with the dough to avoid breakage while folding.
Repeat the process with the remaining dough.
As always, if you happen to make these tasty gluten-free soft pretzel twists please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
This post contains affiliate links. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.
Gluten-free Soft Pretzel Twists
Super yummy gluten-free soft pretzel twists that are incredibly easy to prepare and taste like traditional soft pretzels. Deliciously soft inside with a chewy crust and lots of pretzel flavor. Prepare them for your loved ones at your next family gathering.
Ingredients
- 1 1/4 cups tapioca starch
- 1 cup + 2 tbsp cornstarch
- 2 cups gluten-free oat flour
- 3/4 cup brown rice flour
- 2 tbsp of psyllium husk
- 3 tsp active dry yeast
- 2 1/2 tsp salt
- 2 cups 1 tbsp water
- 1/3 cup coconut oil (melted and cooled)
- 3 tbsp light agave syrup (sub with maple syrup)
- 1 tbsp coarse sea salt
- 1/3 cup baking soda
- 10 cups water
Instructions
1. In a small pot warm water over low-medium heat. * Transfer into a medium sized bowl. Add agave syrup and yeast and stir until combined. Let sit for about 15 minutes while yeast activates. **
2. Combine tapioca starch, oat flour, corn starch, brown rice flour, psyllium husk and salt in a stand mixer (with dough attachment) or medium sized bowl if not using a stand mixer. Add coconut oil and yeast milk liquid. Mix over medium speed for about 5 minutes until the dough appears sticky but firm. If not using a machine, mix with a wooden spoon in the bowl for a few minutes.
3. With a spatula, transfer dough out onto a floured surface*** and knead with tapioca dusted hands for about 2 minutes.
4. Shape into a ball and transfer dough into a lightly oiled (avocado oil) large bowl. Cover with dish towel or plastic and set in a warm place for about 60 minutes. Dough will rise to twice the size.
5. After 50 minutes bring water and baking soda to a boil and line two baking sheets with parchment paper.
6. Transfer dough onto your rolling surface and divide into 9 equal pieces ***
7. Roll out one piece of dough into a 12-14 inch rope. Fold the rope in half. Starting with the loop end twist down the entire length. Take the end piece and gently push it through the loop opening at the other end. Repeat the process with the remaining dough.****
8. Carefully transfer each pretzel twist with a large spatula into the boiling baking soda bath for about 30 seconds. Gently lift out of the water and transfer onto the lined baking sheet.
9. Let pretzels sit on the baking sheet for about 10 minutes until the oven is preheated to 450 degrees Fahrenheit.
10. Sprinkle with sesame seeds or whatever topping is preferred and bake in the oven for about 15 minutes until pretzel twists are golden brown.
11. Serve while still warm with vegan cheese dip or mustard.
12. Store leftovers in the freezer and defrost in the microwave/oven before serving again.
Notes
*If water is too hot, let it cool down to room temperature to prevent killing the yeast.
**Liquid should get foamy. If not, try with a new batch of dry yeast.
***use around 1 tbsp of tapioca flour on your surface. If you choose to use psyllium husk powder, you won't need any flour to shape the pretzels.
****be gentle with the dough to avoid breaking while folding.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
