I struggle often to contain my sweet tooth. There are just too many delicious things to eat. But in deference to my doctor and my future health, I try to be good and find recipes that will satisfy my sugar cravings without destroying my sugar levels, and this recipe does that with the bonus of being gluten free for those who have gluten sensitivities.
I love carbs. As a diabetic, I do not get to eat nearly as many carbs as I’d like—so when I am going to splurge, I splurge big. For me there is no better splurge than a deliciously warm pretzel straight out of the oven. Pretzels may sound tough, but this is a super fun and simple recipe.
Recipe adapted from Alton Brown’s Good Eats
- 12 ounces of warm water, approximately 110 degrees
- 1 tablespoon of sugar
- 2 teaspoons of salt
- 2 ¼ teaspoons or ¼ ounce of active dry yeast
- 22 ounces of all-purpose flour
- 2 ounces of butter, melted
- 6 cups of water
- ½ cup of baking soda
- 1 beaten egg yolk mixed with 1 tablespoon of water
- Pretzel salt or coarse sea salt as needed
- Pre-heat oven to 450 degrees.
- Combine water, sugar, salt in a mixing bowl. Sprinkle yeast on top and allow to foam for about 5 minutes.
- Add melted butter and flour into mixer, and mix with dough hook for about 4 minutes. The dough will ball up and help clean the sides of the bowl for you—that’s a good sign.
- Spray a mixing bowl and transfer the dough to that bowl. Cover with plastic wrap and proof in a warm environment for up to an hour.
*Baking tip: Spray the top of the dough with pan spray before wrapping in plastic wrap. This prevents the dough from sticking to the plastic wrap.
- Once your dough has proofed, bring water and baking soda to a quick boil to dissolve, then turn off.
- Portion the dough into 170g for pretzels, 85g for buns. Shape as you wish—perhaps a heart for Valentine’s Day or a clover for St. Patty’s!
- Dip your pretzels into the baking soda solution and let sit for about 10-15 seconds. Transfer soaked pretzels onto a baking steel with parchment paper or baking stone or parchment-lined baking sheet and brush with egg mixture and coat with pretzel salt.
- Bake for approximately 12 minutes until golden brown, and rest for about 3 minutes.