Are you afraid of baking gluten free bread, with and everything? It’s okay. This is a safe place. You can tell me anything. Have you ever done it? Baked gluten free yeast bread? If not, start by reading my advice about getting your yeasted dough to rise. This here, it’s your motivation.
Whatever you do, though, don’t miss out. It’s such a nice way to pass the time. It’s romantic!
And then there’s the eating. These crispy-on-the-outside, soft-on-the-inside little gluten-free bread snacks really hit the spot.
Hey, remember a while back, when we made Gluten-Free Pretzel Rolls? These bites use the very same dough, so go ahead and use that recipe. We’ll talk all about how to jury-rig it into these little gluten-free bread pretzel bite snacks.
The dough is kinda wet, especially since you shape these bites after the dough has risen. Just dust the outside liberally with extra flour, and flour your hands, too, while you’re at it. Make a cylinder.
And cut into bite-sized pieces.
Score the tops (not too deep now).
Then boil in a baking soda bath.
Sprinkle with coarse salt. Lots of coarse salt.
Bake until brown. Gorgeous. Are you worried? I know how that goes. I get worried too. But I’m here. We’ll hold hands and braid each others’ hair (mine will be a challenge, but you’ll persevere), make each other coffee just how we like it, and wait for our dough to rise.
|Pretzel Bite Snacks|
- Same as for Gluten-Free Pretzel Rolls (http://bit.ly/xfIsQe), but skip the cornstarch wash
- Extra all-purpose gluten-free flour (I use Better Batter) for sprinkling on wet dough
- Coarse salt for sprinkling
- Line rimmed baking sheets with parchment paper and set them aside.
- Follow instructions 1 & 2 in the Pretzel Rolls recipe. Sprinkle the dough with water and cover with plastic wrap. Place in a warm, draft-free environment and allow to rise until just about doubled in volume (about 30 minutes).
- When the dough is nearing the end of its rise, preheat your oven to 375 degrees F, and place place the baking soda bath (6 cups water + 1 tablespoon baking soda + 1 teaspoon kosher salt) in a large heavy-bottom pot on the stovetop to boil over high heat.
- Once the dough is done rising & while waiting for the baking soda bath to boil, shape the dough. Turn the dough out onto a lightly floured surface. Sprinkle liberally with extra flour. With a floured bench scraper or knife, divide the dough carefully into 6 equal parts. With well-floured hands, roll each piece of dough on the floured surface into a cylinder about 1 inch in diameter (see photo). With a sharp knife or bench scraper, slice each cylinder into bite-sized snackie pieces (about 1 1/4 inches long).
- Dust the tops of all the pretzel bites liberally with more flour. With a sharp, floured knife, score each pretzel bite by cutting into the top about 1/8 inch deep.
- Place as many bite-sized pieces of dough into the boiling baking soda bath as will fit comfortably. Allow to boil for about 30 seconds on one side before gently flipping the bites over. Allow to boil for another 30 seconds. Remove the bites with a strainer and place them, cut side up, on the prepared baking sheets. Sprinkle with coarse salt to taste.
- Place the pretzels in the center of the preheated oven and bake until golden brown all over, about 30 minutes.
- Allow to cool on the pan before serving.