Gluten-Free Cinnamon Sugar Soft Pretzels with Cream Cheese Frosting Dip
Pillowy-soft, gluten-free pretzels with a chewy exterior coated with cinnamon sugar and dipped in sweet cream cheese frosting.
Ingredients
Soft Pretzel Dough
- 480 grams King Arthur Gluten-Free Bread Flour* (approximately 4 cups)
- 1 teaspoon salt
- 1 packet instant yeast (I use Fleischmann’s Rapid Rise Yeast)
- 1 tablespoon brown sugar (can substitute white granulated sugar)
- 1¾ cups warm water
- 1 tablespoon butter melted
Baking Soda Bath
- 9 cups water
- ½ cup baking soda
Cinnamon Sugar Topping
- 6 tablespoons butter melted
- 1 cup granulated sugar
- ¼ cup ground cinnamon
Cream Cheese Frosting Dip
- 4 ounces cream cheese room temperature
- 2 tablespoons butter softened
- ½ teaspoon vanilla extract
- 1¼ cups powdered sugar
Instructions
- Mix Pretzel Dough: In a stand mixer, use a dough hook to mix all soft pretzel dough ingredients at #2 speed for five minutes. After about a minute, pause the mixer to scrape the sides and bottom of the bowl to ensure all of the flour is being incorporated.
- Let Dough Rise: During mixing, the dough will form into a ball. Cover the mixing bowl with a towel, and let the dough rise for one hour.
- Prepare for Baking: Preheat the oven to 425°F. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside. In a large pot, bring baking soda and 9 cups of water to a boil for a baking soda bath.
- Shape Pretzels: Cut the dough into 12 pieces. Roll out each piece of dough into an approximately 20-inch long rope. Form the rope into a U-shape. Twist the ends together near the top. Bring the twisted ends towards the bottom of the U, and press them down to complete the pretzel shape. Repeat with all remaining pieces of dough.
- Baking Soda Bath: Using a slotted turner spatula, place 1-2 pretzels at a time into the baking soda bath for 20-30 seconds. They will float to the top. Carefully retrieve the pretzel from the water with the slotted spatula, allowing excess water to drip off. Place onto prepared baking sheets.
- Bake: Bake pretzels for 15-16 minutes until deep golden brown.
- Prepare Topping & Dip: While the pretzels are baking, prepare the cinnamon sugar topping and the cream cheese frosting dip. In a medium bowl, combine granulated sugar and cinnamon. Set aside. Using a stand mixer (or hand mixer), beat all cream cheese frosting ingredients on medium until smooth, approximately 1-2 minutes.
- Top with Cinnamon Sugar: Remove the pretzels from the oven. Brush the remaining 6 tablespoon melted butter on top of one pretzel at a time. Dip the pretzels upside-down into the cinnamon sugar bowl to coat. Repeat with all pretzels. Serve warm with cream cheese frosting dip.
Notes
*This recipe is designed specifically to be made with King Arthur Gluten-Free Bread Flour, which contains gluten-free wheat starch as the primary ingredient. Gluten-free wheat starch is suitable for celiacs, but not for individuals with a wheat allergy. Learn more: https://www.goglutenfreely.com/gluten-free-wheat-starch/.
Adjustments if using Caputo Fioreglut Gluten-Free Flour: measure 480 grams of flour on a kitchen scale (approximately 5⅓. cups of Caputo Fioreglut), reduce warm water to 1⅔ cup, and pause the mixer occasionally to scrape the sides of the bowl. If the dough is still sticky when forming pretzels, use a light dusting of flour on your work surface.
Nutrition
Calories: 366kcalCarbohydrates: 67gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 32mgSodium: 1709mgPotassium: 51mgFiber: 5gSugar: 30gVitamin A: 404IUVitamin C: 0.2mgCalcium: 76mgIron: 0.4mg
Tried this recipe?Mention @GoGlutenFreely or tag #goglutenfreely!
