Gluten-Free Soft Pretzels

Ingredients

• 2 cups white rice flour
• 1 cup brown rice flour
• 3/4 cup tapioca starch
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1 cup warm water plus 2 tablespoons
• 1 packet active dry yeast
• 1 large egg
• 3 tablespoons light corn syrup
• 2 tablespoons vegetable oil
• For the water bath:
• 4 quarts water
• 1/4 cup baking soda
• 2 tablespoons granulated sugar
• For the toppping:
• Kosher Salt or pretzel salt

Directions

1. In the bowl of a stand mixer, whisk the white rice flour and brown rice flour with the tapioca starch, xanthan gum, salt, and baking powder. Pour 1 cup warm water into a small bowl, stir in the active dry yeast, and leave it for 3 minutes. Add the yeast mixture to the dry ingredients along with the egg, vegetable oil, and light corn syrup. Attach the paddle to the mixer and mix on medium speed until a dough comes together, about 4 minutes. The dough should be sturdy, but not dry. If dry bits remain in the bowl or the dough looks parched, mix in the additional 2 tablespoons water.
2. Lightly dust a counter with white rice flour and turn the dough onto it. Gently knead it into a smooth ball, without leaning too hard on it. Move the dough to a lightly greased bowl, cover with plastic wrap, and let it rise for about 1 to 1 1/2 hours, until nearly doubled.
3. Set the oven racks in the upper and lower-middle positions, then heat the oven to 425 degrees F. Bring 4 quarts of water to a vigorous boil. Turn the dough onto a countertop dusted very lightly with white rice flour, and gently punch it down to deflate it. Divide the dough into 12 pieces and cover them with plastic wrap. Working 1 piece at a time, knead each portion until smooth, then roll it into a 12 to 14-inch log. The rolling area should have little to no white rice flour on it; if the outside of the dough gets too floury, it will not seal well when shaped.
4. Line 2 rimmed baking sheets with parchment paper. Shape 1 log at a time into a “u.” Twist the ends together, then press them down onto the bottom of the “u.” Press firmly so the ends stick, or the pretzel may loosen in the boiling water. Transfer each shaped pretzel to the prepared baking sheet.
5. Stir the baking soda and granulated sugar into the boiling water. Boil the pretzels 1 at a time. If a pretzel floats right away, boil it for about 5 seconds. If it sinks, wait until it rises to the surface, then remove it. Place the boiled pretzels back on the prepared baking sheets and sprinkle generously with kosher or pretzel salt.
6. Bake for about 25 minutes, until the pretzels are golden brown, rotating the baking sheets halfway through. Remove from the oven and let the pretzels cool. They are best the day they are made. If desired, freeze them once cooled and reheat in a warm oven.