Gluten-Free Game Day Salted Pretzel Bites
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
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Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
10 mins
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Total time
70 mins
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Ingredients
Dough
1 package Kinnikinnick All Purpose Flour Blend - reserve 2 cups (454 g)
1 tbsp xanthan gum (12 g)
½ tsp salt (2 g)
2½ tsp quick rise instant yeast (10 g)
3 tbsp brown sugar - reserve ½ tbsp (45 g)
1¼ cups warm water - reserve ¼ cup (50 g)
2 tbsp butter - melted (30 g)
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Boiling
8 cups water (1920 g)
¼ cup baking soda (58 g)
Baking
1 large egg (56 g)
1 tbsp water (15 g)
Optional: course salt
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Directions
Dough
- Use a stand mixer and paddle attachment for best results.
- In a small bowl combine yeast, ¼ cup water and reserved ½ tablespoon brown sugar. Let sit for 5 minutes.
- In mixing bowl, combine reserved 2 cups Kinnikinnick All Purpose Flour Blend, xanthan gum, salt and 2½ tablespoons brown sugar. Mix until combined.
- Add warm water, melted butter and yeast mixture. Mix for 1 minute.
- Increase speed to medium-high and mix for 2 - 3 minutes (mixture will come together and pull away from edge of bowl).
Proof Dough
- Lightly flour countertop and scoop dough into a mound onto the counter.
- Sprinkle with Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓ cup flour required).
- Form dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap.
- Place dough in a warm area to proof for 30 minutes.
Preparation
- Once dough has proofed, recommend preparing the following.
- Preheat oven to 400°F (204°C).
- Place 8 cups water in a large pot and add baking soda. Bring to a boil.
- In a small bowl whisk together 1 egg and 1 tablespoon water for egg wash. Set aside.
Assembly
- Punch down dough to deflate proofed dough. Roll out on slightly floured surface into a log. Cut into 6 portions. Cover portions until ready to use (see tips)
- Work off first portion by rolling out into a rope (approx. 12 inches long). Do not use flour.
- Cut into 1 inch pieces. Place pieces on a parchment lined baking tray. Cover lightly with plastic wrap. Work off remaining dough.
Boil
- Place Pretzel Bites in boiling soda water a dozen at a time.
- Once pretzel bites float, boil for an additional 30 seconds.
- Remove from soda water using a slotted spoon.
- Place on parchment lined baking tray.
- Repeat with remaining pretzel bites.
Bake
- Brush boiled pretzel bites with egg wash and sprinkle with optional course salt.
- Bake in preheated oven for 10 minutes.
- Remove from oven.
- For best results allow Game Day Salted Pretzel Bites to cool completely.
- Enjoy with your favourite dips.
Tips & Variations
- To create a proofer- place a cooling rack on top of a 9 x 13 pan filled with boiling water. Place bowl with dough on top of rack. Cover with a kitchen towel.
- Pretzels require a boil and bake for the chewy outside texture and soft interior.
- Prior to baking, egg wash, melted butter or water can be used. Brush a thin layer of either on boiled Pretzels and sprinkle with course salt.
- For best texture, consume the same day or freeze leftovers. Warm leftovers in a toaster oven.
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