Oh my goodness, I cannot tell you how many years it has been since I last enjoyed really good soft pretzels. Thanks to Juvela’s brilliant gluten free White Mix, my dream of creating gluten free soft pretzels has come true. The only problem…I cannot stop making them :D!
I was recently sent one of Juvela’s new Gluten Free Boxes to try (read my full review on them here), full of excellent products from their range. My family has been really enjoying Juvela’s gluten free products and I got stuck into some baking using their White Mix (a flour based on codex wheat starch, which is completely safe for coeliacs).
I absolutely love the Juvela White Mix and have been a fan for years. It makes awesome gluten free bread and I used to bake it regularly in my bread maker, before the latter’s untimely demise (it got melted on my kitchen hob… that’s a story for another day). As my loaves had always turned out perfectly, I wanted to give gluten free soft pretzels a go using the White Mix. Turns out, it worked AMAZINGLY.
The dough created by the Juvela White Mix is so different to the consistency created by other gluten free flour blends. You can actually knead this dough and roll it into soft pretzel shapes without ending up with a big sticky mess. Plus the resulting pretzels are so fluffy and soft in the middle, with a chewy outside crust, exactly like gluteny soft pretzels. My coeliac mind is blown!
Scroll on down for my gluten free soft pretzel recipe and if you want to have a go at making them, head to the Juvela website as you can now buy their White Mix online. The mix is an all-purpose flour substitute that can be used in place of ordinary flour in many recipes.
The Juvela mix is also available on prescription if you live in a prescribing area. Juvela have a handy postcode checker on their website. Simply enter your postcode and see if gluten free prescriptions for adults are still being provided locally. If you are eligible, speak to your GP about setting up a prescription.
Gluten Free Soft Pretzel Recipe
This recipe makes 8 large gluten free soft pretzels. You’ll find a full method below, plus lots of photos to help guide you through the recipe. However, feel free to email me any questions or comments you might have. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide.
I love seeing your home bakes too so please send me photos of your creations, or tag @myglutenfreeguide and @juvelaglutenfree on social media :).
Lastly, if you enjoy this recipe, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
- 1 Packet (500g) Juvela White Mix
- 12g dried active yeast (included in sachet in White Mix box)
- 2 tbsp caster sugar
- 1 tsp fine salt
- 50g butter, melted
- 230ml warm water
- 1 tsp oil
- 3 tbsp bicarbonate of soda
- 1 large egg (for glazing)
- Your choice of toppings: sea salt/poppy seeds/black onion seeds/ sesame seeds
- Tip the packet of Juvela White Mix and the sachet of yeast into a large mixing bowl. Add the salt and the sugar and stir well with a wooden spoon.
- Add the melted butter and the water, mixing initially with the wooden spoon then kneading the dough with your hands. It should result in a really smooth and pliable consistency, a bit like traditional bread dough, and not be too sticky. If it's still a bit crumbly simply add a tiny bit more water.
- Take a second, clean bowl and lightly oil the inside with the tsp oil. Transfer the dough ball into this bowl and cover with cling film. Leave to rise for 1 hour, until it has increased by about two thirds in size.
- Once the dough has risen, use a dough cutter or knife to cut into 8 even portions (quarter the dough then cut each quarter in half).
- Take one piece at a time and squish the dough until smooth, then on a clean surface roll it into a long sausage shape (approx 30cm long). To shape the pretzel, place the sausage in a U shape, then turn the ends back towards you, crossing them over to create the pretzel shape (see images below). Press and pinch the dough together at the centre cross and the ends, to ensure the pretzel keeps it shape when boiled.
- Repeat step 5 with each dough portion until you have formed 8 pretzels.
- Preheat the oven to 180C (fan) and line a large baking tray (or two) with lightly oiled non-stick baking paper.
- Fill a small saucepan with water and add the bicarbonate of soda. Bring to simmering point then carefully drop a pretzel into the water. After 20 seconds it will pop to the surface - immediately remove with a spatula or slotted spoon and transfer to the prepared baking tray. Repeat for all 8 pretzels.
- Beat the large egg and then use a pastry brush to egg wash the pretzels. Sprinkle them with your topping of choice (salt or seeds), then place them into the oven to bake for 15-20 minutes, until beautifully browned.
- Remove from the oven and carefully transfer to a wire rack to cool. After 5 minutes they will firm up and you can enjoy them either while still warm or have them cold later. Like all fresh bread, these are best enjoyed on the day of baking.
To learn more about Juvela and their product range visit their website www.juvela.co.uk, where you can also shop for the fabulous subscription boxes. Keep an eye out for their new fresh bread subscription box, which is launching in June!
*This is a paid sponsored feature in association with Juvela. I only ever promote products that I personally enjoy and am happy to recommend to you all. All opinions on www.mygfguide.com are my own and are always 100% genuine.