Directions
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Step 1
Add
Honey (1/2 tsp)
to a small bowl of
Milk (1 1/4 cups)
and stir to combine. Add in the
Instant Dry Yeast (1/2 Tbsp)
, give it a stir and let bloom in a warm place for 5-10 minutes.
Step 2
In the bowl combine
Gluten-Free All-Purpose Flour (3 1/2 cups)
,
Salt (1 1/4 tsp)
,
Baking Powder (1/2 tsp)
, and
Brown Sugar (3 Tbsp)
. Add
Xanthan Gum (1 tsp)
if your flour mix doesn't contain.
Step 3
When the yeast mixture is ready, add it to the flour mixture along with the rest of the milk,
Butter (3 Tbsp)
and the
Egg (1)
. Use a spatula to combine, then place the dough on a clean work surface and knead for 3-4 minutes until smooth.
Step 4
Grease a bowl with
Vegetable Oil (as needed)
, add the dough and cover with a clean towel. Allow to rise in a warm place for at least 1 hour.
Step 5
Preheat the oven to 425 degrees F (215 degrees C) and line two baking sheets with parchment paper.
Step 6
Add a little bit of
Vegetable Oil (as needed)
to a clean surface and one handful at a time, roll the dough into 12-inch logs. Keep the dough you aren’t working with covered.
Step 7
Cut the logs into 1/2-inch to 1-inch pieces. Roll the individual bites on the counter to smooth the edges and then place them on the baking sheets.
Step 8
Bring 8 Cups of
Water (8 cups)
to a rolling boil. Once boiling, add
Baking Soda (3 Tbsp)
and
Granulated Sugar (2 Tbsp)
to the boiling water. Pour in the baking soda slowly so the water doesn’t boil over.
Step 9
Drop 6-10 pretzel bites into the water and let boil for 5-10 seconds. Remove with a slotted spoon and place onto the baking sheet. Careful not to let them touch.
Step 10
Bush the nuggets with the beaten
Egg (1)
and sprinkle with
Coarse Salt (to taste)
. Bake for 8 minutes or until brown. Rotate your pan halfway through for a more even bake.
Step 11
Once nuggets are cooked, toss them in 2 Tbsp of
Butter (1/2 cup)
per batch. Serve with a dipping sauce of your choice like ranch, cheese sauce, or mustard.
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