Step 1

Warm 235 grams of milk in a small bowl to 110-114F.

Step 2

Add active dry yeast and pinch of sugar and allow to sit for 10 minutes. Your yeast is ready to use when it looks bubbly and frothy.

Step 3

In the bowl of your stand mixer combine brown rice flour, sorghum flour, tapioca starch, cornstarch, brown sugar, kosher salt, psyllium husk, and xanthan gum

Step 4

When the yeast mixture is ready, add it to the dry ingredients along with the melted butter. Mix the mixture at a low speed to combine. Once the dough starts to come together, increase the speed of your mixer to medium-high and mix for 3-4 minutes. The dough will look soft

Step 5

Remove the dough from the mixing bowl and place it on the lightly floured sheet pan. The dough may be a bit tacky but this is normal. Allow the dough to rest for 10 minutes before proceeding with shaping the pretzels.

Step 6

Line a baking tray with parchment paper and lightly spray with a nonstick cooking spray. Set aside.

Step 7

Divide the gluten-free dough into equal pieces by weight.

Step 8

Roll a piece of dough in an 18-20″ rope and shape into a U. Cross the two ropes twice to make them look like a twist. Fold the twisted part down onto the rounded U- part and press the ends gently down to make it look like a pretzel. Carefully transfer to the prepared baking sheet. Repeat with all the dough.

Step 9

Once all the pretzels have been shaped allow for them to rise in a warm place until 50% bigger than their original size. I like to use my oven for this by preheating it for a few minutes until it’s around 150F (check your oven thermometer!!), TURN OFF and place the sheet tray with the pretzels in the oven. It can take anywhere from 60-90 minutes for the pretzels to be ready to be baked.

Step 10

Once the gluten-free pretzels have risen, transfer them on the sheet pan to the freezer for 10-20 minutes.

Step 11

While the pretzels are in the freezer, preheat your oven to 425F and arrange your oven rack in the center of the oven.

Step 12

For the Baking Soda Bath, bring 8 cups of water to a boil in a large pot. Make sure it has enough space since the baking soda will foam up once you add it to the boiling water.

Step 13

While the water comes to a boil, line a baking pan with parchment paper and spray with non-stick spray, prepare the egg wash (or olive oil) and your toppings of choice.

Step 14

Once the water is at a boil, carefully add the baking soda. It will foam up!

Step 15

Remove the pretzels from the freezer and with a slotted spoon, carefully add one pretzel to the boiling baking soda bath and allow to boil for 25-30 seconds. Make sure to carefully turn it over halfway through. Boiling the pretzels longer than 30 seconds may cause them to taste metallic (NOT a good taste). Remove the pretzel from the baking soda bath and place it on the prepared baking sheet. Repeat with all the pretzels.

Step 16

Once all the pretzels have been boiled, brush them with the egg wash (or olive oil) and top them with your toppings of choice. Use a sharp knife or razor blade to score the pretzels on the thickest part.

Step 17

Bake for 14-17 minutes until dark golden brown

Step 18

Remove the baked pretzels from the oven and allow them to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.