Soft braided pretzel rolls have no lectins, but are made in the traditional Belgian sourdough pretzel method. Read more to find out how to make them.
Soft pretzel braids just like the ones you love, but can no longer have, are about to be yours again. These delectable braided pretzel rolls are yet another reason to have LFG sourdough starter on hand.
Making traditional Belgian sourdough pretzels are not hard. Just make the dough, shape the braided rolls, poach them, gloss them and bake. Sure it's a few steps, but look at the results.
And aren't you worth a little time in the kitchen to reward yourself with a great compliant treat like these gorgeous pretzel rolls? I'd say YES!
I love to enjoy these hot out of the oven with fresh homemade mustard. Or no-beer cheese. My kids love them too! Now let's make these so you can get them in your mouth.
The Recipe
LFG Soft Braided Pretzel Rolls
Leaven
3/4 C Distilled Water
1/4 C Tapioca Flour
1/4 C Sorghum Flour
Pretzel Dough
Leaven
1/2 C Tapioca Flour
1/2 C Sorghum Flour
1/2 C Millet Flour
1 Pastured Egg
3 T Olive Oil
1 T Raw Local Honey
1 t Salt
3/4 t Xanthan Gum
Poach
10 C Water
1/4 C Baking Soda
1 T Raw Local Honey
Gloss
1 Egg
3 T Water
LFG No-Beer Cheese
1 T French Butter
1 t Tapioca Flour
1 C Compliant Milk
1 C Goat Cheddar (grated)
1 T Nutritional Yeast
1/2 t Cayenne
1/4 t Smoked Sea Salt
Instructions
Step 1: Make the Leaven
In a stand mixer with paddle attachment, whip together all the leaven ingredients. It will be very bubbly and runny. Let sit for one hour.
Step 2: Make the Dough
To the leaven, add the flour, egg, oil, honey, salt, and xanthan gum. With dough blade, knead everything together until a smooth dough ball forms. If needed add a little more water or flour to adjust. If dry add water. If too wet, add flour. Every climate is a little different.
Step 3: Shape the Dough
Pick up the dough and roll it into a 16-inch log. You can tell if the dough is right because it will be very easy to work with and you won't need to flour the surface at all. Cut the log into 16 one-inch segments. Take a segment and roll it into a 12-inch rope. Fold the rope in half from the center so the ends meet. Take the ends and begin twisting tightly until you run out of rope. Then fold the twisted dough in half again by bringing the ends to the center. Press slightly and set onto a parchment lined baking sheet. Repeat until all 16 rolls are shaped.
Step 4: Poach the Braids
Preheat oven to 425F. Fill a roasting pan with 10 cups water. Set on the stove top and turn one or two burners. Bring the poaching water to a simmer. Then add baking soda and honey. Enjoy the chemical reaction. Whisk the poaching bath until soda and honey are dissolved. Drop in four dough shapes at a time. Poach for about one minute until they float. You may have to gently loosen from the bottom. With a slotted spatula, lift the poached rolls out and place them back onto the parchment lined baking sheet.
Step 5: Gloss and Bake
In a small bowl, whisk together egg and water. Brush onto each roll. Sprinkle rolls with course sea salt if desired. Bake for 20 minutes until dark brown and shiny.
Step 6: Make Cheese Sauce
In a small saucepan on high heat, melt butter and tapioca flour together to form a roux. Whisk in milk until thick. Turn off heat and whisk in grated cheese, nutritional yeast, and seasonings. That's it!
Enjoy hot out of the oven with fresh mustard or no-beer cheese.