“Gourmet Gluten-Free German Pretzel Bites With Herbed Dipping Sauce”

Allergens

Gluten, Egg, Dairy (in the dipping sauce)

Ingredients

• 1 cup warm water (45°C)
• 2 tsp sugar
• 2 tsp active dry yeast
• 2 cups gluten
• free all
• purpose flour
• 1 tbsp unsalted butter, melted
• 1 tsp xanthan gum (optional)
• 1 tsp salt
• 1 cup boiling water
• 1/4 cup baking soda
• 1 egg yolk
• Sesame seeds for topping Herbed Dipping Sauce:
• 1/2 cup mayonnaise
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp garlic, minced
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine warm water, sugar, and active dry yeast. Stir until dissolved and let sit for 5 minutes.
2. Add gluten free all purpose flour, melted butter, xanthan gum (if using), and salt to the yeast mixture. Mix well until a soft dough forms.
3. Knead the dough for 3 4 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
5. In a small bowl, mix boiling water and baking soda. Set aside.
6. Once the dough has risen, divide it into 18 equal portions. Roll each portion into a smooth ball.
7. Dip each pretzel bite into the boiling water and baking soda mixture, then transfer to the prepared baking sheets, leaving space between them for expansion.
8. In a small bowl, mix together mayonnaise, dill, chives, garlic, salt, and pepper. Refrigerate until ready to serve.
9. Brush the pretzel bites with egg yolk and sprinkle with sesame seeds. Bake in the preheated oven for 8 10 minutes or until golden brown.
10. Serve warm with the herbed dipping sauce on the side.

Chef’s Insight

The combination of gluten-free flour and xanthan gum creates the perfect chewy texture for these German pretzel bites.

Notes

For a vegan alternative, replace the egg yolk with a flaxseed egg.