Chocolate and pretzels.well they were made for each other too. There is just something so perfect about that salty and sweet combo that never gets old. Gluten-free for my mom and then another batch (gluten-full) for my brother. One of my favorites and o, it had been so long since I'd had them! Chocolate covered pretzels! I made these as one of the edible gifts for my family this past Christmas. Please bake, rate, and review our recipe for Gluten-Free Soft Pretzels (in bite form!).The sweet and salty classic, now with a gluten-free, vegan, and allergy-free recipe! These Easy Gluten-Free Chocolate Covered Pretzels just need 2 ingredients and make for a fun dessert, snack, or edible gift!
Hot Popper Dip (substitute GF breadcrumbs).Serve with your dip of choice! We love them with plain mustard OR you can feel free to choose from any of these scrumptious options: Sprinkle them with the coarse salt or flavorings of choice and repeat until all the bites are done.īake the pretzel bites until golden brown and finished to your liking, about 12 to 15 minutes for soft pretzels, 2 to 3 minutes longer for harder ones.Īllow the pretzels to cool on the pans for 10 minutes before serving. Remove the bites from the water with a slotted spoon and return them to the pans. Place the bites on the prepared pans.Īdd the 1/4 cup (50g) of baking soda and 2 tablespoons (25g) sugar to the boiling water and wait for the foam to subside.ĭrop 12 to 15 bites into the water, and boil them for about 5 seconds they should initially sink, then float to the surface. Smooth the ends so they're shaped like small pillows. Gently deflate it, and divide it into 12 equal pieces. Cover the pieces and, one at a time, roll them into 12" to 14" ropes.Ĭut each rope in 1" to 1 1/2" pieces using a bench knife or paring knife. Turn the dough out onto a lightly floured surface.
Bring 4 quarts (3629g) water to a boil in a large pot. Lightly grease two baking sheets, or line them with parchment paper. Cover and let rise until almost doubled, 45 to 90 minutes. Knead the dough until smooth, then transfer it to a lightly greased bowl. If the dough seems dry, add 1 to 2 tablespoons water. Scrape the sides of the bowl and transfer the dough to a floured work surface. To get started, combine the following in the bowl of your stand mixer:ģ 1/2 cups (553g) King Arthur Gluten-Free All-Purpose FlourĢ tablespoons (28g) soft butter (vegan butter also works)įit your mixer with the paddle attachment and stir until a firm dough forms, about 4 minutes. We know you're just going to love how easy these pretzel bites are to make! Dunk one of these little bites into some mustard and you're golden.Īnd we'll let you in on a little secret: we actually start with our gluten-free soft pretzel recipe and just cut the dough into "bites" rather than twisting them into pretzels. Plus, they make a pretty awesome appetizer or snack, especially when you're lounging around at home or having friends over to watch a big game. They're exactly like their gluten-full friends – AND we discovered they can also be easily made dairy-free as well. And though it might seem impossible to recreate them, this recipe nails it.
The traditional recipe uses gluten to produce a chewy texture and a soft crumb. For many of us, it's easy to be skeptical of gluten-free baked goods because they're unfamiliar (and sometimes behave quite strangely as they're coming together in the baking process).īut it's in these moments of doubt that we put our heads together and come up with a way for you to enjoy the baked goods you love, regardless of whether you eat gluten or not.Īnd these gluten-free soft pretzel bites are a perfect example. Are there certain foods that you think to yourself, "There's no way these could ever be made gluten-free and still taste good."
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