bakingglutenfreememories Have you ever had homemade pretzels? They taste amazing and fresh! But something even simpler to make and equally delicious are soft pretzel rolls. They have the classic pretzel flavor with a doughy center.
I have been working on this recipe off and on for about a year and a half to get the desired texture. I originally tested it out with cassava flour since the texture is similar to wheat flour. However, although the flavor was good, the consistency was definitely too starchy. I later knew this is something that I had to use Antimo Caputo Gluten Free Flour (Fioreglut) for. This flour is gluten-free, but not wheat free since it contains wheat starch. I am gluten intolerant, though those that are celiac may want to do their own research on it to make sure it is fine for them to eat.
You would never know these are gluten-free pretzel rolls! I even tested them out on a person that thinks all gluten-free food is disgusting and they loved them! The outside has a lovely brown color, including on the bottom of the rolls. The tops are dusted with coarse sea salt, though that addition is optional. The inside is amazingly soft and chewy like a regular wheat roll. The bit of butter adds a subtle richness. This might be the best thing I have made so far!
The process for making these rolls is actually quite simple and only one bowl is needed. Mostly patience is required for the hour proofing time of the dough. These soft pretzel rolls are wonderful on their own, but they also pair well with soup, salad, and can even be made into a sandwich or used as hamburger buns. They are very versatile.
Ingredients You Will Need
- Antimo Caputo Gluten Free Flour, Fioreglut
- softened butter
- water
- coconut sugar
- yeast
- fine sea salt
- baking soda (for baking soda bath)
- coarse sea salt for topping, optional
For other savory bread recipes, you can try my Hearty Soda Bread and Buckwheat Bread.
How to Make Soft Pretzel Rolls
To begin with, set the butter out to soften or warm it in the microwave for about 5 seconds if you are in a rush. Set it aside.
Next, heat water just until it is warm to the fingertip, 110°F is the temperature I heat it to. Then pour in the coconut sugar and give it a little stir and then add in the yeast and stir. Set the mixture aside for 10 minutes to allow the yeast to activate.
In the meantime, pour in the flour into the bowl of a stand mixer. Add in the salt and stir. Now add in the softened butter and yeast mixture. Use the dough hook attachment to mix the dough on medium-low speed, scraping the sides as needed. If you do not have a stand mixer, a mixing bowl and spoon will also work. Mix the dough until everything is incorporated. The texture will be sticky.
Then cover the bowl with a towel or plastic wrap and allow it to rise in a warm place for 1 hour.
To continue, combine water and baking soda in a large pot. Stir it and set on medium-high heat on the stove. Bring the mixture to a boil. This takes roughly 15 minutes, so doing it before the dough proofing time is over, helps expedite things. While the pot comes to a boil, preheat the oven to 450 degrees Fahrenheit. Set aside a non-stick baking sheet or one with a silicone mat. Make sure that the baking sheet can withstand high temperatures.
Furthermore, lightly flour the counter or a sheet of parchment paper on the counter. I prefer the latter since it is easier to clean up the flour mess. Lightly flour your hands and place the dough onto the flour. Divide the dough in half and then divide each half into 4 equal clumps, for a total of 8. Roll each clump into a round and gently press down on the tops.
How to Cook Soft Pretzel Rolls
Finally, we have come to the baking part. Once the soda bath is boiling, use a stainless steel strainer to lower one roll at a time into the bath. Make sure to submerge the roll under water so that it gets completely coated and then let the roll float in the water above the strainer for 20 seconds. Lift the roll out of the bath with the strainer, allowing excess water to drip off. Gently flip the roll upside down onto the baking sheet. Repeat with just enough rolls to fill the baking sheet and sprinkle them with coarse sea salt. Lower the baking soda bath temperature to low until you are ready to bathe and bake the rest of the rolls.
Now, bake the rolls for 15 minutes on the middle oven rack. Allow the rolls to cool for about 5 minutes before transferring them to a cooling rack. Bring the bath back to a boil by increasing the heat and repeat the former steps with the remaining rolls.
Storage Tips and Notes
- These rolls store best in a paper bag for 2 days at room temperature or refrigerate up to 3-4 days
- They warm up nicely in the microwave and taste freshly baked
- Enjoy these rolls by themselves, with soup, salad, or as a sandwich or hamburger bun
- As previously mentioned, the suggested flour is gluten-free, but not wheat free. Those that are celiac should do research to ensure it is safe for them
Soft Pretzel Rolls
Ingredients
- 2 cups Antimo Caputo Gluten Free Flour, Fioreglut (contains wheat starch) (283g)
- ½ teaspoon fine sea salt
- 4 tablespoons butter, softened
- 1 cup warm water (232 ml)
- 1 tablespoon coconut sugar
- 1 teaspoon yeast (I used Red Star Active Dry Yeast, GF)
- coarse sea salt for topping, optional
Baking Soda Bath
- 8 cups water
- ½ cup baking soda (139g)
Instructions
- First, heat 1 cup of water until it is warm to the touch or it reaches 110°F. Stir in the coconut sugar and the yeast. Set it aside and let it activate for 10 minutes.
- In the bowl of a stand mixer, pour in the flour and salt and stir. Add in the softened butter and yeast mixture. Use the dough hook attachment to combine the ingredients together on medium-low speed, scraping the sides as needed. Mix until combined and until the dough becomes sticky. (If you don't have a stand mixer, just use a mixing bowl and spoon)
- Then cover the bowl with a towel or plastic wrap. Set it in a warm place for an hour for the dough to proof.
- Toward the last 15 minutes of the dough rising, pour water and stir in baking soda in a large pot and place it over the stove on medium–high heat. Preheat the oven to 450°F and set out a non-stick baking sheet or one with a silicone mat that can withstand high heat.
- Then lightly flour the counter or flour a sheet of parchment paper placed on the counter. Lightly flour your hands and place the dough onto the flour. Divide the dough in half and then divide each half into 4 clumps, for a total of 8. Roll each clump into a round and gently press down on the tops.
- Once the soda bath is boiling, use a stainless steel strainer to lower one roll at a time into the bath. Make sure the whole roll gets coated with water and allow the roll to float in the water above the strainer for 20 seconds. Lift the roll out of the bath, allowing excess water to drip off. Flip it gently upside down onto the baking sheet. Repeat until just enough rolls fit on the baking sheet spaced a couple inches apart.
- Reduce the baking soda bath temperature to low until you are ready to bathe and bake the remaining rolls. Sprinkle the tops with coarse sea salt and bake on the middle oven rack for 15 minutes. Allow the rolls to cool for 5 minutes before using a spatula to transfer them to a cooling rack.
- Bring the baking soda bath to a boil once again and repeat the steps until all rolls are cooked.
