Name: Gluten Free Pretzel Bites
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 0.25 cup arrowroot starch; 3 tbsp potato starch; 0.5 cup oat flour (+ more if needed); 0.75 tsp baking powder; 0.4 tsp salt (to taste (between 0.33 and 0.5 tsp)); 0.375 cup warm water (2 tbsp + 0.25 cup); 2 tsp active yeast; 2 tsp sugar; 0.25 cup sweet potato puree; 1 tbsp flax meal; 2 tsp psyllium husk; 1.5 tbsp oil (or melted vegan butter); 1 cup water ((0.5 cup for baking soda, 0.5 cup for cornstarch)); 2 tbsp baking soda; 1 tbsp cornstarch; 2 tsp coarse sea salt (or kosher salt for sprinkling)

Instructions

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1

In a bowl, combine the arrowroot starch (0.25 cup), potato starch (3 tbsp), oat flour (0.5 cup), baking powder (0.75 tsp), and salt (0.4 tsp). Whisk well.
2

In a separate bowl, combine warm water (0.375 cup), active yeast (2 tsp), and sugar (2 tsp). Let it sit for minutes (2) or until frothy.
3

Grind flax meal (1 tbsp) and psyllium husk (2 tsp) to a coarse meal.
4

In a third bowl, mix the ground flax meal (1 tbsp) and psyllium husk (2 tsp) with sweet potato puree (0.25 cup). Let it sit for minutes (2).
5

Combine the wet ingredients (yeast mixture, sweet potato mixture, and oil or melted vegan butter (1.5 tbsp)) into the dry ingredients. Mix and knead into a smooth, soft dough. Stop kneading when it becomes slightly sticky.
6

If the dough is too dry, add a few sprinkles of water; if too wet, add more oat flour (1 tbsp).
7

Let the dough rest for minutes (5).
8

Flatten the dough on parchment paper into a 0.5 to 0.75 inch thick rectangle.
9

Cut the rectangle into cubes using a pizza cutter or knife.
10

Place the cubes on a parchment-lined baking sheet. Spray with water and let sit for 15 minutes (10 to).
11

Prepare the baking soda solution: dissolve baking soda (2 tbsp) in water (0.5 cup) (hot).
12

Prepare the cornstarch solution: dissolve cornstarch (1 tbsp) in water (0.5 cup) (hot or warm).
13

Preheat the oven to 450 degrees F / 220°c.
14

Liberally brush the pretzels with the hot baking soda solution. Let it sit for minutes (2).
15

Then brush with the hot or warm cornstarch solution.
16

Sprinkle with coarse sea salt or kosher salt (2 tsp). Cover the pretzels with another parchment sheet to prevent drying out.
17

Bake for minutes (12). Remove the top parchment, turn the baking sheet, and bake for minutes (2) more. Broil for 0.5 to 1 minute if needed for browning.
18

Serve warm with dips of choice!