- Yield: 12 pretzels
- Preparation Time: 30 Minutes
- Total Time: 2 Hours 15 Minutes
- 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
How to Make It
- Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour). In small bowl, dissolve yeast in warm water; set aside.
- 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.
- 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.
- 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.
- Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.