Tuesday, January 26, 2010

Soft and Chunky Gluten-Free Pretzels

It's been so long
, I tell myself... so then I wait a little longer to post...

oh, sooo behind on my blog reading--not such a good blogging buddy after all
... another reason why I hesitate to post.

But heck, life is too short and eventually I'm gonna run outta time and excuses! So I might as well post today. Want to know what one of my favorite quotes is? Don't put off for tomorrow what can be done today, ironic (well, it goes something like that... :).

I hope you all have been well. I'm mostly crafting these days, but when a craving kicks in... like a craving for pretzels, I find myself covered in flour, in the kitchen once again, like old times. Ah, feels so good.

So here's a recipe for soft pretzels. Soft because that's how I like 'em. The crunchy salty ones make me thirsty! I'm a carb lover because I enjoy sinking my teeth into the doughy yumminess of baked goods -- so, of course, I'm going to make a soft pretzel.

And it's not just soft, it's also gluten-free. And I know what you're thinking... it looks gluten-free :/. It does have that awkward wanna-be pretzel look, you're right... but trust me, the minute you sink your teeth into these gluten free pretzels, right after you've brushed them with butter and sprinkled them with you favorite kind of salt (and there are so many different kinds of salt), you'll find that nothing is missing (except for the gluten, but that's a good thing here :).

The flavor is there, even the aroma... oooh yeah, you know what I mean -- the tasty aroma that hits your nose when warm pretzels are near. And the texture? Like I said, these are soft, soft and chunky. These gluten-free pretzels are the most scrumptious right outta the oven, but you can also enjoy them the next day warm by popping them in your little toaster oven or the micro, just for about 15 seconds (be sure to store in an air-tight container). Yum. Enjoy!

P.S. Ever wonder why the pretzel-pros dip they're pretzel dough into a solution of either lye and water or baking soda and water? Because it helps give the pretzels they're pretty brown color! I didn't know that... but these pretzels aren't meant to be dipped. Instead, gently brush them with the baking soda/water solution (as mentioned in the recipe card below). Happy baking! :)

Stay tuned for next time, when I'll post my gluten-free angel food cupcakes recipe!

Soft and Chunky Gluten Free Pretzels

This recipe came about after studying… this recipe:

http://allrecipes ...

See Soft and Chunky Gluten Free Pretzels on Key Ingredient.