Gluten Free Pretzels & Pretzel Bites (Edit recipe)

Another fun variation of our Gluten Free Dinner Roll recipe . Pretzels are fun finger food to make and one that many enjoy at party gatherings or game day festivities. There is something about eating with your fingers, just make sure you have plenty of napkins on hand! There is a little learning curve on the shaping of this fun snack, but isn't that part of the fun? And guess what, they do not have to be perfectly shaped to be enjoyed either. Make a few large pretzels and more pretzel bites if that's easier - but regardless have FUN! You can make 14 full sized pretzels or up to 84 pretzel bites.

30 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	80
Fat:	7 g
Carbohydrates:	2 g
Protein:	0 g
Cholesterol:	6 g
Sodium:	4583 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

Serves: 14

Ingredients

1 whole Gluten Free Dinner or Cinnamon Rolls (click for recipe), just the dough prepared
14 cups Water
1 cup Baking Soda
1 whole Egg, room temperature, well whisked
1 Tbsp Kosher Salt, or flaky salt of choice
1 Tbsp Everything Bagel Seasoning (Noble Made), optional topping
1 Tbsp Sesame Seeds, optional topping

honey mustard sauce

.5 cup Mayonnaise
3 Tbsp Whole Grain Mustard
1 Tbsp Honey, up to 2 tbsp, depending on preference
1 Tbsp Almond Milk, or milk of choice
1 tsp Balsamic Vinegar, optional
.125 tsp Sea Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the dinner roll recipe as directed and divide into 10 equal portions.
Preheat the oven to 400°. Add water and baking soda to a large stock pot, stir to combine and line two baking sheets with parchment paper.
Take 1 ball and roll into a long rope approximately 15-16″ long. Shape into a pretzel by making U-shape with the dough, holding the ends of the rope, crossing them over each other and pressing onto the bottom of the U in order to form the pretzel, pinch ends together. Place on prepared baking sheet and repeat with remaining dough balls. Cover loosely with plastic and set in a warm place in your kitchen to rise for approximately 15 minutes.
Turn the heat on for the stock pot to begin boiling the water in preparation for dunking the pretzels.
Once pretzels have risen, if the water is boiling, turn the heat off.
Carefully place ONE PRETZEL AT A TIME into the hot water for 10 seconds, no longer, or it will no longer hold its shape. Carefully remove with a flat slotted spoon or flat spatula and carefully place back on baking sheet. Repeat with remaining pretzels/bites/twists.
After all of them are dunked, use a pastry brush and give all of them a solid egg wash and sprinkle liberally with kosher salt, sesame seeds or EBTB blend.
Bake for 13-15 minutes or until golden brown, remove from the oven and cool slightly before enjoying.
While pretzels bake, add all dipping sauce to a small bowl and mix well to combine.
Place on a serving platter with dipping sauce and enjoy!

Notes

After you bake them, if the egg wash has created a little edge around the pretzels you can simply use a sharp knife to trim it off or use kitchen shears. Be sure to use a flat spatula or slotted spoon to put pretzels in and out of the water bath, this will help it retain its shape.