Gluten Free Pretzel Crisps
These gluten free pretzel crisps are perfectly golden and shatteringly crispy. They're ideal for snacking and pair wonderfully with your favorite dips.
Equipment
- Rolling Pin
- slotted spoon
Ingredients
- 1 cup Gluten Free All-Purpose Flour
- 1/3 cup Tapioca Starch
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 2 tbsp Cold Unsalted Butter, cubed
- 1/3 cup Cold Water
- 3 cups Water (for boiling)
- 2 tbsp Baking Soda
- 1 Large Egg, beaten
- Coarse Pretzel Salt, for topping
Instructions
- In a large bowl, whisk together the gluten free all-purpose flour, tapioca starch, sugar, salt, and baking powder. Cut in the cold butter using your fingertips until the mixture resembles coarse sand. Add the cold water and stir until a smooth dough forms. Wrap in plastic and refrigerate for 15 minutes.
- Preheat your oven to 375F and line two large baking sheets with parchment paper.
- Roll the chilled dough out between two sheets of parchment paper to about 1/16 inch thickness. Score into small rectangles or squares. Place the scored dough sheet (still on the parchment) in the freezer for 10 minutes so the pieces firm up and are easier to handle.
- Bring 3 cups of water to a boil in a wide saucepan and stir in the baking soda. Working in batches, carefully lower the scored cracker pieces into the boiling water for about 20 seconds per batch using a slotted spoon or spatula. Transfer them to the prepared baking sheets, spacing them slightly apart.
- Brush the tops of each cracker with beaten egg and sprinkle generously with coarse pretzel salt.
- Bake for 12 to 15 minutes, until the crisps are deep golden brown and firm to the touch.
- Let them cool completely on the pans. They will become shatteringly crispy with that unmistakable pretzel flavor and gorgeous dark golden color. Serve with mustard or cheese dip.
Nutrition
Serving: 1servingCalories: 32kcalCarbohydrates: 5g
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