Gluten Free Soft Pretzels with Cinnamon -Vanilla Dip
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! Plus my Cinnamon-Vanilla Cream Cheese dip is to die for!
PREP TIME
1 hour and 30 minutes
COOK TIME
30 minutes
INGREDIENTS
22
Serves: 20
Ingredients
For the pretzels:
- 0.25 cup0.25 cup0.25 cup whole Psyllium Husk
- 1 cup1 cup1 cup Water
- 2.5 cups2.5 cups2.5 cups Gluten-free All-Purpose Flour - Primal Palate
- 1 whole1 whole1 whole Quick Rise Yeast
- 2 Tbsp2 Tbsp2 Tbsp Brown Sugar
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Salt
- 0.75 cup0.75 cup0.75 cup Milk
- 1 whole1 whole1 whole Egg
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter, melted
For the water bath
- 3 quart3 quart3 quart Water
- 0.25 cup0.25 cup0.25 cup Baking Soda
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
For the dip
- .25 cup.25 cup.25 cup Cinnamon Vanilla Pecan Peanut Butter
- 8 oz8 oz8 oz Full Fat Cream Cheese
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 cup1 cup1 cup Powdered Sugar
- 2 Tbsp2 Tbsp2 Tbsp Milk
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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
- 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!
- While the pretzels bake, combine the cinnamon-vanilla butter, cream cheese, vanilla, cinnamon, powdered sugar & milk in a bowl and mix with a hand mixer.
Notes
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!
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 157 |
| Fat: | 6 g |
| Carbohydrates: | 23 g |
| Protein: | 3 g |
| Cholesterol: | 6 g |
| Sodium: | 903 mg |
| Fiber: | 1 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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2 responses to “Gluten Free Soft Pretzels with Cinnamon -Vanilla Dip”
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I’m in the Philly area too! These look so good and I love the flavor! 🫶🏻
Love it!