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RECIPE
17 INGREDIENTS11 STEPS2HR 25MIN

Gluten-Free Auntie Anne's Pretzel Nuggets

5.0
14 Ratings
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Joy Nemerson at SideChef
When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
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With strong memories of mall food courts and buttery buckets of pretzel nuggets, I’ve created a practically perfect gluten-free version that you can make in your own kitchen- no shopping spree necessary.

2HR 25MIN

Total Time
Joy Nemerson at SideChef
When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
Ingredient List
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Dough
1 1/4 cups
Warm  Milk , divided
110 degrees F (43 degrees C)
1/2 tsp
3 1/2 cups
Gluten-Free All-Purpose Flour
553 grams
1 tsp
Xanthan Gum
if not included in your mix
(optional)
1 1/4 tsp
1/2 tsp
Baking Powder
3 Tbsp
Brown Sugar
3 Tbsp
Butter , softened
1
Egg , room temperature
as needed
Vegetable Oil
for greasing the bowl
Water Bath
8 cups
Water
3 Tbsp
Baking Soda
Topping
1
Egg , beaten
to taste
(optional)
1/2 cup
Butter , melted
(optional)
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Nutrition Per Serving
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CALORIES
371
FAT
15.0 g
PROTEIN
5.6 g
CARBS
53.2 g

Author's Notes

The longer your pretzels sit in the baking soda bath the bitterer they become. If they are coming out too bitter, adjust the boiling time. Every oven is different - but I have found that to keep the inside soft and pillowy and the outside crust crunchy, about 8 minutes with a turn in the middle works best. To make these sweet, opt for a sprinkle of sugar or cinnamon sugar before baking rather than salt, and serve with frosting or chocolate spread as a dipping sauce!

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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Nutrition Per Serving
Calories
371
% Daily Value*
Fat
15.0 g
19%
Saturated Fat
9.0 g
45%
Trans Fat
0.0 g
--
Cholesterol
74.9 mg
25%
Carbohydrates
53.2 g
19%
Fiber
8.9 g
32%
Sugars
8.7 g
--
Protein
5.6 g
11%
Sodium
1510.1 mg
66%
Vitamin D
0.2 µg
1%
Calcium
78.5 mg
6%
Iron
0.7 mg
4%
Potassium
23.2 mg
0%
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