Up on the #50NewGFRecipesin2020 challenge menu today was soft pretzels! Using the recipe from the first @gfshoestring cookbook, I’m counting this one as a success. 🥨
The only substitution I had to make to this recipe was subbing in olive oil instead of vegetable oil since I didn’t have any. It’s only 1 tbsp used to coat the dough during the rise process so I don’t think it made much of a difference. Combined the ingredients and then covered it to rise for about 90 minutes at room temp. Then put it in the fridge for 60 minutes to chill.
Making the shape was definitely a struggle if you follow the normal way of making a 2’ rope and then twisting. This is GF baking so “rolling” never works out well. So after the first failed attempt, I did this. After splitting my dough, I cut each mini piece by four and then formed smaller ropes to reattach and shape from there.
Once formed, I added them to the baking soda bath for a couple of seconds before placing them on the parchment lined baking sheets. Then I topped a tray with coarse sea salt and the other tray with cinnamon sugar. Cooked them for 13 minutes today. The tops darkened a little and the bottoms reached a nice golden brown.
Now are they exactly like the pretzels I remember, kind of?! It’s not giant like one I’d get at a Flyers or Yankees game, but it’s has a super solid crunch and a soft center. All around delicious and maybe one of my favorite recipes this year on taste alone. If I knew I’d be making cinnamon sugar ones again, I’d probably mix in some cinnamon and sugar with the dough as it’s naturally salty and needs a bit more spice.
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