Oh my goodness. I made these with my girls during the quarantine, and they were beyond amazing. I have been gluten free for 16 years (I’m celiac), and have not had a soft pretzel in about 20yrs. My girls have been gf for six years. We were blown away by this recipe and it really did taste like the real thing. We followed the recipe as written, but used active dry yeast instead of instant (and so proofed it first). For the baking step, I was afraid of putting parchment paper in the oven at 450 (I’ve had it catch alight at high temps), so did them at 400, and baked them for 15 minutes instead of 10, and they came out perfect. The recipe is labor intensive and really does take and afternoon, but it is FUN, and you get warm, yummy pretzels at the end. Perfect for a pandemic. We salted half and put cinnamon sugar on half. They were wonderful. Thank you for this recipe!
Oh my goodness. I made these with my girls during the quarantine, and they were beyond amazing. I have been gluten free for 16 years (I’m celiac), and have not had a soft pretzel in about 20yrs. My girls have been gf for six years. We were blown away by this recipe and it really did taste like the real thing. We followed the recipe as written, but used active dry yeast instead of instant (and so proofed it first). For the baking step, I was afraid of putting parchment paper in the oven at 450 (I’ve had it catch alight at high temps), so did them at 400, and baked them for 15 minutes instead of 10, and they came out perfect. The recipe is labor intensive and really does take and afternoon, but it is FUN, and you get warm, yummy pretzels at the end. Perfect for a pandemic. We salted half and put cinnamon sugar on half. They were wonderful. Thank you for this recipe!