Step 1

Activate the yeast: In a bowl, mix together the yeast, 10g (about 1 tablespoon) sugar and 320g (1⅓ cups) warm water. Set aside for 5-10 minutes, or until the mixture starts frothing.Tip: If using instant yeast, you don’t need to activate it. Instead, just add it straight to the dry ingredients along with the sugar. Add the water that would be used in activating the active dry yeast to the dry ingredients along with the psyllium gel.

Step 2

Make the psyllium gel: In a separate bowl, mix together the psyllium husk and the remaining 320g (1⅓ cups) water. After about 30-45 seconds, a gel will form.

Step 3

For the following steps, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.

Step 4

In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, and the remaining sugar.

Step 5

Make a well in the middle of the dry ingredients, and add the yeast mixture and psyllium gel.

Step 6

Knead the dough until smooth and all the ingredients are evenly incorporated. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.

Step 7

The final dough will be soft and sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final pretzels too dense and dry.

Step 8

While you're shaping the pretzels, start pre-heating the oven. Adjust the oven rack to the middle position and pre-heat the oven to 450ºF (230ºC). Line two large baking sheets with parchment/baking paper.

Step 9

Turn out the dough onto a lightly floured surface and give it a gentle knead.

Step 10

Divide the dough into 12 equal pieces (each piece should weigh about 112g).Tip: I recommend using a digital food scale to get all pieces the same weight, as that will ensure that they all bake at the same rate.

Step 11

Roll out a piece of dough into a rope about 16-18 inches/40-46cm long.Tip 1: How long you roll out the dough "ropes" will affect the final appearance of the baked pretzels. Shorter ropes, about 16 inches/40cm in length, result in quite “chubby” pretzels with small-ish holes. Longer ropes, about 18 inches/46cm in length, give thinner pretzels with more pronounced openings.Tip 2: Keep in mind that the longer you make the ropes, the trickier they will be to handle and transfer, especially if it’s your first time making this recipe.

Step 12

Form the dough rope into a U-shape.

Step 13

Cross the ends of the U-shape by placing one over the other and then twist them around each other.

Step 14

Bring the twisted ends down, creating the classic pretzel shape. Gently press down on the ends to make sure that they stick. (Also check out the blog post for step-by-step photos of the shaping process.)

Step 15

Carefully transfer the shaped pretzel onto a large lined baking sheet. Tip: Be careful and gentle when you handle and transfer the shaped pretzels, as gluten free dough is a bit softer and more delicate than “regular” dough made with wheat flour. You can use a bench scraper to help transfer the shaped pretzels onto the baking sheet.

Step 16

Repeat with the rest of the dough pieces.

Step 17

Ideally, you should arrange the 12 pretzels on two large lined baking sheets, six on each. While you're dipping the pretzels of one baking sheet into the baking soda bath (see next steps), it's best to keep the other baking sheet in the fridge to slow down any yeast action and proofing.

Step 18

The exact amounts of water and baking soda you'll need can depend on the volume of your pot and on how many pretzels you want to dip into it simultaneously (the larger the pot, the larger the volume of the baking soda solution that you'll need). But while the amount of water and therefore of the baking soda solution can vary you always have to use the same proportion of baking soda to water (that is, keep the concentration of baking soda in the solution constant). Use 16g (about 1 tablespoon) of baking soda per 240g (1 cup) of water. I used a medium-sized pot/saucepan for dipping one pretzel at a time, so I used 80g (5 tablespoons) of baking soda and 1,200g (5 cups) of water.

Step 19

To make the baking soda bath, bring a pot/saucepan of water to a gentle boil. Add the baking soda and mix well until dissolved. The solution will bubble and froth a bit as some carbon dioxide is released due to the heat.

Step 20

When you're ready to start dipping the pretzels, make sure that your baking soda bath is very hot and close to boiling, but not actually actively boiling.Tip: If your solution starts boiling, it can bubble up and start foaming quite violently when you drop in your pretzels. This isn’t really dangerous, but it can flood your stovetop and is best avoided.

Step 21

Gently drop a pretzel into the baking soda bath, being careful not to splash yourself with the hot liquid.

Step 22

Keep the pretzel in the hot baking soda bath for 20-30 seconds. You can gently press down on the pretzel to keep it fully submerged in the baking soda bath.Tip: Keeping the pretzels in the baking soda bath for too long can give them a slightly metallic flavour.

Step 23

Use a slotted spoon to gently lift the boiled pretzel out of the bath, and allow any excess water to drip away. Then, transfer it back onto the lined baking sheet.

Step 24

Repeat with the rest of the pretzels on the first baking sheet.

Step 25

Gently brush the pretzels with the whisked egg.

Step 26

Sprinkle them generously with flaky sea salt (or pretzel salt, if using).

Step 27

Bake the pretzels at 450ºF (230ºC) for 12-14 minutes until puffed up, cracked in places and deep golden brown.

Step 28

While the first batch of pretzels is in the oven, repeat the process with the second baking sheet of pretzels that you've kept in the fridge: dip them into the baking soda bath, egg wash and sprinkle with salt. Then, place them into the oven after you've taken out the first batch.

Step 29

Allow the pretzels to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Step 30

These gluten free soft pretzels are best served warm – that’s when they’re at their softest and fluffiest.

Step 31

The gluten free soft pretzels are at their very best while still warm or on the day of baking.

Step 32

However, you can keep them in a closed air-tight container at room temperature until the next day. Then, before serving, reheat them either in the microwave or in the oven. This will return some of their softness – but note that they won’t be quite as soft and delicious as on the first day.