Get this tested recipe for gluten free soft pretzels just like Auntie Anne’s—with sweet mustard dipping sauce!
INGREDIENTS
- FOR THE SOFT PRETZELS
- 1 recipe Gluten Free Soft Pretzel Dough (I used the Pretzel Rolls dough from page 153 of GFOAS Bakes Bread, but the Pretzel Rolls from the blog would work fine, too), prepared according to each recipe’s instructions, but made with the following adjustments:
- In the book recipe:
- Reduce the amount of Gluten Free Bread Flour to 3 cups (420 g) from 3 1/4 cups (490 g).
- Eliminate the nonfat dry milk.
- Increase the packed light brown sugar to 1/4 cup (55 g).
- Increase the butter in the dough to 5 tablespoons.
- Replace the warm water with 1 cup (8 fluid ounces) warm milk (about 95°F).
- In the blog recipe:
- Increase the packed light brown sugar to 1/4 cup (55 g).
- Increase the butter in the dough to 4 tablespoons.
- Replace the warm water with an equal amount (1 1/2 cups) of warm milk.
- Baking soda bath for boiling (6 cups water plus 1 tablespoon baking soda plus 1 teaspoon kosher salt, brought to a rolling boil over medium-high heat)
- Melted unsalted butter, for brushing
- Coarse salt, for sprinkling*
- FOR THE SWEET MUSTARD DIPPING SAUCE
- 6 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 3 tablespoons honey
- 1/4 teaspoon kosher salt
- 1/2 teaspoon dry mustard powder (optional)
DIRECTIONS
- On baking day, line a rimmed baking sheet with unbleached parchment paper, grease it lightly with cooking oil spray, and set it aside.
- If using the pretzel dough from page 153 of GFOAS Bakes Bread, on a lightly floured surface, knead the dough until smoother as directed in These General Shaping Tips. Divide the dough into 7 equal portions, each about 4 ounces, and roll each into a ball as illustrated in this gluten free bread shaping video. Roll each piece of dough (pressing down and out with your palms) into a thin rope about 12 inches long. Shape into a pretzel by turning both ends of the rope inward toward one another, criss-crossing them once, and then crossing one end over another in an X. Tuck the ends of the X behind the bottom of the pretzel shape and press gently but firmly to seal. Place each piece of shaped dough on the prepared baking sheet, 2 inches apart from one another. Cover with lightly oiled plastic wrap and set in a warm, draft-free location to rise until nearly doubled in size (about 40 minutes).
- To make the dipping sauce, combine all of the ingredients in a medium-sized bowl, and whisk to combine well. The dry mustard powder really gives the sauce a nice depth of flavor, but it is entirely optional. Set the sauce aside.
