Gluten-free bread baking is not a strong suit of mine. I tend to over knead the dough or not get the dough to rise enough. There have been times when I make it a priority to make a loaf of bread and have to completely throw out the dough because I did something wrong and there is no way to use the ball of nothing for anything.
I decided to yet again try to make some buns, this time pushing myself even further and make pretzel rolls. I though they would be great with turkey burgers which I wanted to have for dinner. These turned out beautifully. The perfect chewy, dark golden brown exterior and the soft, pillowy inside was exactly what I hoped for. Next time I am going to have to make more, that way I will never be in short supply!
Pretzels rolls have to be up there in my top five favourite types of bread. It is often a go-to choice for burgers whenever I can have them, however that was before I couldn’t eat gluten. Now I tend to stick with no bun burgers, or if I am at a restaurant their version of a hamburger roll but sometimes I wish I could have a pretzel bun without having to worry about being sick and with this recipe I am finally able to.
- ¾ Cup dairy free milk
- 2 Tbsp vegan butter
- 2½ Cups Gluten-Free All-Purpose Flour
- 1 Tbsp brown sugar
- ¼ Tsp salt
- ¼ Tsp garlic powder (optional)
- ¼ Tsp baking soda
- ½ Tsp apple cider vinegar
- 1 ¼ Tsp active dry yeast
- 1 Large eggs
- ½ Cup baking soda
- Coarse ground sea salt, for sprinkling
- In the microwave, heat the milk and melt butter to 110 degrees, set aside.
- Combine the flour mix, yeast, garlic powder, ¼ tsp salt, ¼ tsp baking soda and brown sugar in the bowl of a stand mixer fitted with paddle mixer or in a mixing bowl, blend together
- Add the milk and butter mixture, the apple cider and the egg to the flour blend. Beat on medium speed for 3-4 minutes, or until it starts to pull away from bowl. If dough is still very wet add some more flour 1 tbsp at a time.
- Line a baking sheets with parchment and brush with vegetable oil.
- Turn the dough out onto a lightly floured surface and knead until smooth. Divide into 4 equal pieces and roll each piece into a ball, you may need to sprinkle each piece with more flour to roll it. Cover with oiled plastic wrap and leave to rise in a warm place for 30 to 40 minutes.
- Preheat the oven to 375 degrees.
- In a large pot, bring 6 cups water to a boil, and then add the ½ cup baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
- Using a slotted spatula, remove the rolls and place onto the prepared baking sheet. Sprinkle with pretzel salt as they come out of the water, to ensure the salt sticks. Use a sharp knife to cut an “X” shape in the top of each roll.
- Bake 15-20 minutes, until tops are golden brown. Remove and let cool. Best served warm.
- Rolls can be kept frozen for 1 month or keep in airtight bag in cool dark place.