It's not a Super Bowl celebration without soft pretzels! Living in the Philly area, any gathering, party, hang out, you name it, had soft pretzels and the Super Bowl is no exception! My gluten free soft pretzels have the classic crispy outside but super soft inside and will be sure to wow at your Super Bowl Party!
For the pretzels:
1/4 cup whole Psyllium Husk
1 cup Water
2 1/2 cups Primal Palate Gluten-free All-Purpose Flour
1 packet Quick Rise Yeast
2 Tbsp Brown Sugar
1 tsp Baking Powder
1 tsp Salt
3/4 cup Milk
1 Egg
3 Tbsp Unsalted Butter, melted
For the water bath:
3 quart Water
1/4 cup Baking Soda
2 Tbsp Granulated White Sugar
In a bowl, combine psyllium husk and water. Set aside until it becomes a gel.
In the bowl of a stand mixer, combine flour, brown sugar, instant yeast, salt, and baking powder. Whisk together until combined.
Add the milk, egg, melted butter, and psyllium husk to the stand mixer. Using the dough hook, mix until the dough pulls off the sides or about 4-5 minutes.
Lightly oil a bowl and place the dough in the bowl. Cover with a towel and let rise for about 45 minutes.
Preheat your oven to 425F and bring a pot of water to boil. Line a baking sheet with parchment paper.
Lightly flour the surface and roll out the dough. Use a pizza cut into even strips. Roll the strip into a 15 inch rope, twist and shape into a pretzel.
Once your water has come to a boil, add your baking soda and sugar.
Once the foam has settled, add your pretzels in batches to the water bath. The pretzels will immediately sink but will float to the top after a few seconds.
Transfer the pretzels to your baking sheet and lightly dust with sea salt or any coarse salt of your choosing.
Bake for 18-20 minutes, let them cool, and enjoy!
If you want to make the pretzels ahead of time, you can shape the pretzels and freeze them. When you are ready to bake them, defrost for 20 minutes before adding to the water bath and baking!