Cooking and Serving: 60 minutes
Ingredients
1 recipe Gluten Free Soft Pretzel Dough | ½ cup (128 g) no-stir peanut butter, and/or Nutella hazelnut spread | Baking soda bath for boiling, (6 cups water plus 1 tablespoon baking soda
Description
Prep Time: 40 minutes | Cook Time: 20 minutes | Total Time: 60 minutes
Ingredients
1 recipe Gluten Free Soft Pretzel Dough
½ cup (128 g) no-stir peanut butter, and/or Nutella hazelnut spread
Baking soda bath for boiling, (6 cups water plus 1 tablespoon baking soda
Melted unsalted butter, for brushing
Coarse salt, for sprinkling (See Recipe Notes)
Hot Fudge Sauce
Instructions
SHAPE AND FILL THE DOUGH
Turn out the chilled pretzel dough on a lightly floured surface, knead the.
dough until a bit smoother.
Divide the dough in half, and roll each half into a ball as illustrated in.
SHAPE AND FILL THE DOUGH
Turn out the chilled pretzel dough on a lightly floured surface, knead the.
dough until a bit smoother.
Divide the dough in half, and roll each half into a ball as illustrated in.
Notes
* Prepare the pretzel dough according to the recipe instructions. Place it in a
proofing bucket with a tight-sealing lid, and refrigerate it for at least 2
hours and up to 2 days.
* When you are ready to bake, ;ine a rimmed baking sheet with unbleached
parchment paper, grease it lightly with cooking oil spray, and set it aside.
PREPARE THE FILLING(S).
* Place the peanut butter or Nutella in a pastry bag fitted with a small, plain
piping tip (with an opening 1/4-inch in diameter). If using both peanut
butter and Nutella, place each in a separate piping bag, and use half as much
of each spread. Set the bags aside.
SHAPE AND FILL THE DOUGH.
* Turn out the chilled pretzel dough on a lightly floured surface, knead the
dough until a bit smoother.
* Divide the dough in half, and roll each half into a ball as illustrated in
this gluten free bread shaping video. Divide each ball of dough into 4 equal
* Work with one piece of dough at a time, and cover the rest loosely with a
towel to prevent them from drying out. Pat each piece of dough into a
rectangle about 9 inches long, sprinkling lightly with flour as necessary to
* Starting on one short side of the dough, pipe a line of the filling about
1/2-inch wide in the center of the dough from one side to the other. If using
both peanut butter and Nutella, pipe a line of each in the same manner, each
about 1/4-inch wide. Enclose the filling tightly in the rectangle of dough by
folding both long sides of the dough over the filling, and pinch to secure
and create a cylinder. Rock the cylinder gently back and forth to seal.
* Repeat with the 3 other pieces of dough. Using a floured bench scraper or
sharp knife, slice each of the 4 ropes into 1 1/2-inch bite-sized pieces of
dough. The filling will be peeking out the sides of each bite a bit.
* Place the bite-sized pieces of dough on the prepared baking sheet, about 1
inch apart from one another.
* Dust all of the shaped pieces of dough lightly with flour, then cover with
lightly oiled plastic wrap. Set in a warm, draft-free location to rise until
nearly doubled in size (about 40 minutes).
BOIL AND BAKE THE PRETZEL BITES.
* As the dough nears the end of its rise, preheat your oven to 350°F. In a
large pot, make the baking soda bath in approximately 6 cups of water, and bringing it to a rolling boil over
* Once the dough has finished rising, place the risen bites a few at a time in
the boiling baking soda bath for about 30 seconds per side. Remove the boiled
dough with a strainer and return the pieces to the baking sheet. Place the
baking sheet in the center of the preheated oven, and bake until golden brown
all over (about 12 minutes).
* Remove from the oven and allow to cool on the pan briefly before serving with
the Hot Fudge Sauce for dipping.
If you don’t plan to serve all the pretzels immediately after baking, consider
baking without a sprinkling of coarse salt on top of the dough entirely, or with
a very light sprinkling of it.
Salt on the top of bread draws moisture out of the bread and causes it to go
stale more quickly. If you do eliminate the salt (or most of it) during baking,
simply brush the pretzels with more melted butter and sprinkle with coarse salt
Nutrition information is automatically calculated, so should only be used as an