Gluten-free soft pretzels

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Activate the yeast: In a bowl, mix together the yeast, 10g (about 1 tablespoon) sugar and 320g (1⅓ cups) warm water. Set aside for 5-10 minutes, or until the mixture starts frothing.

Step 2

Tip: If using instant yeast, you don’t need to activate it. Instead, just add it straight to the dry ingredients along with the sugar. Add the water that would be used in activating the active dry yeast to the dry ingredients along with the psyllium gel.

Step 3

Make the psyllium gel: In a separate bowl, mix together the psyllium husk and the remaining 320g (1⅓ cups) water. After about 30-45 seconds, a gel will form.

Step 4

For the following steps, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.

Step 5

In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, and the remaining sugar.

Step 6

Make a well in the middle of the dry ingredients, and add the yeast mixture and psyllium gel.

Step 7

Knead the dough until smooth and all the ingredients are evenly incorporated. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.

Step 8

The final dough will be soft and sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final pretzels too dense and dry.