Gluten-free Water Pretzels

Preparation

• Soak the yeast in lukewarm water.
• Stir in the psyllium and leave to swell for 10 minutes.
• Mix the salt, sugar and butter into the dough.
• Gradually add the flour, mixing as you go, first with a whisk and then with an electric mixer or mixing bowl.
• Knead the dough for 2 min.
• Tip the dough onto a floured baking tray and bake it into a lump.
• Divide it into six pieces of equal size.
• In floured palms, roll the balls into tablespoons/flat buns and make a hole in the middle with your fingers.
• Make the hole bigger so it doesn't overflow when rising/cooking and rise at room temperature or over hot water under a baking sheet for about 20min.
• When the pretzels have doubled in size, bring the salted water to the boil and use a slotted spoon to lift the pretzels 3 at a time into the water to boil.
• Boil the pretzels in salted water for about 10-20 seconds.
• Use a slotted spoon to lift the cooked bagels onto a baking sheet and bake at 250 degrees for about 10-15 minutes.
• Gluten-free water pretzels are at their best when fresh and slightly chilled.
  
  Helka Tukiainen | Helka's kitchen blog