Soft Pretzels Recipe

Ingredients

• 4½ teaspoons regular active dry yeast
• 0.66 cup warm water (105°F to 115°F)
• 1 cup tapioca flour
• 0.66 cup sweet white sorghum flour
• ¼ cup garbanzo and fava flour
• 1 cup cornstarch
• 1½ teaspoons xanthan gum
• ½ teaspoon guar gum
• 1 teaspoon salt
• 3 eggs
• 1 tablespoon sugar
• 1 tablespoon honey
• Additional garbanzo and fava flour

• Cooking spray (without flour)
• 0.66 cup baking soda
• 10 cups water

• 1 egg, beaten
• 1 tablespoon kosher salt (coarse)

1. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour). In small bowl, dissolve yeast in warm water; set aside.
2. In small bowl, mix flours, cornstarch, xanthan gum, guar gum and 1 teaspoon salt with whisk; set aside. In medium bowl, beat 3 eggs, the sugar and honey with electric mixer on medium speed 1 minute or until well blended. Add yeast mixture and flour mixture; beat 1 minute or until blended.
3. Divide dough into 12 equal-size balls. On work surface sprinkled with additional garbanzo and fava flour, roll each ball into 13x3⁄4-inch rope. Carefully place ropes on cookie sheet; form into U shape and twist in middle. Spray tops of pretzels with cooking spray (without flour). Cover with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size.
4. Heat oven to 375°F. In 4-quart saucepan or Dutch oven, stir baking soda into water until dissolved. Heat to full rolling boil. Carefully place 1 pretzel at a time in water; boil 25 seconds. Remove with slotted spoon and return to cookie sheet. Brush tops of pretzels with egg, being careful not to fill openings with egg; sprinkle with kosher salt.
5. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.