Gluten-Free Heart Pretzels
These gluten-free heart-shaped soft pretzels are soft on the inside with the perfect chewy crust. Just like the soft pretzels you remember, only gluten-free and formed into adorable heart shapes.
Ingredients
- 240 grams King Arthur Gluten-Free Bread Flour* (approximately 2 cups)
- ½ teaspoon salt
- 1 ¼ teaspoon instant yeast (I use Fleischmann’s Rapid Rise Yeast)
- ½ tablespoon brown sugar
- 7 ounces warm water
- ½ tablespoon melted butter
- 9 cups water
- ½ cup baking soda
- coarse salt for sprinkling
Instructions
- Mix Dough: Mix King Arthur Gluten-Free Bread Flour, salt, instant yeast, brown sugar, warm water, and melted butter in a stand mixer with a dough hook at #2 speed for five minutes. Pause the mixer after the first minute to scrape the sides and bottom of the bowl to ensure all of the flour is being incorporated.
- Let Dough Rise: The dough should have formed into a ball shape during mixing. Cover the mixing bowl with a towel and let the dough rise for one hour. The dough will rise about 150%.
- Prepare for Baking: About five minutes before the dough is done rising, preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside. In a large pot, bring baking soda and 9 cups of water to a boil.
- Form Hearts: Cut the dough into 6 pieces. Roll each piece of dough into a roughly 20-inch long rope. Form the rope into a U-shape, twist the ends together near the top, then fold the twisted ends down. Push along the inside of the bottom of the U to form the bottom point of a heart.
- Baking Soda Bath: Gently place 1-2 heart pretzels at a time into the boiling water for 20-30 seconds. Carefully retrieve the heart pretzel from the water with the slotted spatula and allow the excess water to drip off. Tip! Just prior to immersing it in the baking soda bath, adjust each heart-shaped pretzel on a slotted turner spatula, until you are satisfied with the appearance.
- Bake: Place pretzels onto the prepared baking sheet. Sprinkle heart pretzels with coarse pretzel salt. Bake for 15-16 minutes until deep golden brown.
- Enjoy: Remove from the oven and serve warm.
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/.
If substituting Caputo Fioreglut Gluten-Free Flour: measure 240 grams of flour on a kitchen scale (using a measuring cup will be inaccurate) and reduce liquid in the dough to ½ + ⅓ warm water. If the dough is sticky after mixing, scrape the sides of the mixing bowl to form the dough into a ball, and lightly oil your hands when rolling out the pretzels to prevent sticking.
Nutrition
Calories: 154kcalCarbohydrates: 35gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.4gTrans Fat: 0.04gCholesterol: 3mgSodium: 2998mgPotassium: 38mgFiber: 3gSugar: 1gVitamin A: 29IUVitamin C: 0.01mgCalcium: 22mgIron: 0.1mg
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