Gluten Free Pretzels

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Gluten Free Pretzels

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Ingredients

olive oil, for greasing

1 level teaspoons olive oil

Ingredients

400 grams full cream milk, or alternative mylk
2 teaspoons dried yeast
500 grams gluten free flour, Wild Sourdough Brand (aus)
2 teaspoons salt
800 grams water
3 tablespoons Bi-carb soda
course salt for sprinkling
1 level tbsp sesame seeds, for sprinkling

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6

35min

Preparation 15min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Method:

Lightly grease a large bowl with oil and set aside.

Place milk and yeast into mixing bowl and mix 2 min/37°C/speed 1.

Add flour and salt and knead Dough /2 min. Transfer dough onto a silicone bread mat or lightly floured work surface and shape into a ball. Place into prepared bowl, cover with plastic wrap and leave to prove in a warm place until doubled in size (approx. 20 minutes). Clean and dry mixing bowl.

Preheat oven to 220°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.

Transfer dough onto silicone bread mat or lightly floured work surface. Divide dough into 8 equal portions (approx. 80-100 g each) and roll each portion into a rope (approx. 50 cm long). Shape 1 rope into a U-shape. Cross over the two ends to form an X. Twist the ends once. Take the two ends down through the centre to the bottom of the U-shape and secure (4 cm apart) to form a pretzel shape. Place onto prepared baking tray. Repeat shaping with remaining dough portions.

Place water and bicarbonate of soda into a large saucepan and bring to the boil. Carefully drop each pretzel into boiling water and cook for 10 seconds. Using a slotted spoon, transfer pretzels back onto baking tray. Immediately sprinkle pretzels with salt and sesame seeds (optional).

Bake for 15 minutes (220°C), or until golden brown. Reduce temp to 200 degrees and bake for another 10 minutes if needed. Check internal temp is 100 degrees before taking them out of the oven. Transfer pretzels onto a wire rack and allow to cool completely before serving.

Accessories you need

Spatula TM5/TM6
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Tip

Serve with freshly made butter from Cookidoo®, or Obatzter (cheese spread).

You can use 40 g fresh yeast instead of dried yeast.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.