Gluten Free Pretzel Cookies Recipes

GLUTEN-FREE SOFT PRETZELS

Steps:

• Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour). In small bowl, dissolve yeast in warm water; set aside.
• In small bowl, mix flours, cornstarch, xanthan gum, guar gum and 1 teaspoon salt with whisk; set aside. In medium bowl, beat 3 eggs, the sugar and honey with electric mixer on medium speed 1 minute or until well blended. Add yeast mixture and flour mixture; beat 1 minute or until blended.
• Divide dough into 12 equal-size balls. On work surface sprinkled with additional garbanzo and fava flour, roll each ball into 13x3/4-inch rope. Carefully place ropes on cookie sheet; form into U shape and twist in middle. Spray tops of pretzels with cooking spray (without flour). Cover with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size.
• Heat oven to 375°F. In 4-quart saucepan or Dutch oven, stir baking soda into water until dissolved. Heat to full rolling boil. Carefully place 1 pretzel at a time in water; boil 25 seconds. Remove with slotted spoon and return to cookie sheet. Brush tops of pretzels with egg, being careful not to fill openings with egg; sprinkle with kosher salt.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.

GLUTEN-FREE PRETZEL COOKIES

Steps:

• Cream butter and sugar together.
• Beat in egg and add corn sryrup.
• Sift flour, baking powder, and salt together and add; mix well.
• Shape into 7" pencil sized ropes.
• Form into a horseshoe and bring ends down to center of rope overlapping and pressing ends forming a pretzel shape.
• Arrange on greased baking sheets, and chill for 30 minutes to help retain shape.
• Bake in a preheated 375* oven for 10 to 12 minutes.
• Dip in chocolate once cooled if desired.
• Enjoy!