Soft gluten-free sourdough pretzels — chewy exterior, mahogany crust, from-scratch method.
Ingredients
- 250g brown rice flour
- 80g sorghum flour
- 40g tapioca flour
- 20g psyllium husk
- 10g fine sea salt
- 15g caster sugar
- 30g melted butter
- 250g warm water
- 120g active GF sourdough starter
- FOR THE BATH: 2L water, 60g baking soda
- Coarse sea salt for topping
- 1 egg beaten (for wash)
Method
- Mix dough. Combine flours, psyllium, salt and sugar. Add water, starter and melted butter. Mix to a firm dough. Rest covered 3-4 hours until slightly puffy.
- Divide + shape. Divide into 8 equal pieces. Roll each into a long rope about 45cm long, thicker in the middle, tapered at the ends. Form each into a classic pretzel shape.
- Chill. Place pretzels on a parchment-lined tray. Refrigerate 30 minutes to firm.
- Boil. Bring 2L water + baking soda to a rolling boil. Drop each pretzel in for 30 seconds (they will sink then float). Remove with a slotted spoon back to the tray.
- Egg wash + salt. Brush with beaten egg. Sprinkle generously with coarse sea salt.
- Bake. Bake at 220°C for 15-18 minutes until deep mahogany brown.
- Serve. Serve warm with grainy mustard.
Baker's tip: The baking soda bath is what gives pretzels their distinctive colour and taste — do not skip. Use lots of oil on your hands when shaping — the dough is sticky.
Frequently asked questions
Do I need to use lye for pretzels?
No — food-grade baking soda in a hot water bath achieves 90% of the traditional lye effect and is completely safe. Real lye gives slightly deeper mahogany but is dangerous to handle at home.
Can I freeze pretzels?
Yes — freeze after baking. Reheat from frozen at 180°C for 8 minutes to restore.
