Gluten Free Pretzel Buns
Delicious puffy burger or slider buns, or great for your bread basket!
Hello friends,
There is nothing like a chewy fluffy soft pretzel bun on a burger or sandwich. I personally love to make sliders or even chicken or egg salad sliders in the summer for a picnic, it just seems more special than regular old gluten free bread. (Looking for a gluten free soft pretzel recipe? Check mine out! )
This recipe is based on my soft pretzel recipe, and makes amazing soft rolls. It is really important that you weigh everything in yeasted gluten free recipes especially the flours and the psyllium - I know, nobody in the USA likes to, but it makes a HUGE difference in gluten free baking, and can really take your baking to the “next level.”
I’ve included both psyllium and xanthan gum here, which give you a lot of strength for shaping the dough anyway you’d like. Its fun to go a little off book here - gluten free pretzel breadsticks? Yes. Letters or numbers? Sure. Just check in on your shapes as each will cook a little faster or slower and use your thermometer (just the same kind you use for steak) to tell when they are done - at 205-210F, pull them out!
Let these cool before slicing for the BEST texture, that cooling time lets the texture “gel” and prevents the moisture from escaping as steam. But boy is that hard, I’ve been known to sneak over with butter ahead of time!! If you are going to store these for more than a day, you might want to leave off the pretzel or flaky salt, as it can start to “sweat”. If you want to add the salt later, simply spray the buns with some water and sprinkle with salt, then pop in a 350F oven for 5-10 minutes. That will also freshen the rolls!
Have questions? Need some help with the process? Drop me a comment I’m so happy to help!
Happy gluten free baking,
Rachel
Gluten Free Soft Pretzel Buns
Yield: 12 small rolls or 6 large burger size buns
1 Tb (9g) instant yeast
1 ½ cups (200g) fine brown rice flour
1 cup plus 2 Tb (130g) sorghum flour
2/3 cup (110g) tapioca starch
1/3 cup (60g) potato starch
3 Tb (40g) light brown sugar
1 Tb (9g) xanthan gum
1 tsp (6g) salt
2 Tb (g) psyllium husk
2 cup (470g) milk or nondairy milk like hemp, gf oat, or soy
3 Tb (42g) unsalted butter, melted or olive oil
8 cups water
6 Tb (72g) baking soda
1 egg, beaten
Flaky Salt or Pretzel Salt to sprinkle
Combine dry ingredients in a bowl or the bowl of a stand mixer. Add the milk and butter and mix on low speed until a soft dough is formed. Let rest for 15 minutes.
Cut dough into 6 pieces (burger buns) or 12 (rolls). Roll each piece into a sphere and let rise, covered 1-2 hrs until puffy and almost doubled. Once the buns have risen heat the oven to 425F and line a baking tray with parchment paper. Set aside.
Combine the water and baking soda and bring to a boil. Gently lower each bun into the pot of water for 30 seconds, remove with a slotted spoon. Put back on the prepared pan and brush with beaten egg, and sprinkle with flaky salt. Repeat with all of the buns.
Bake for 14-17 minutes for small buns or 18-21 minutes for large until dark golden brown. Remove them from the oven and allow them to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.
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