Ingredients:

  • 200g gluten-free sourdough discard (unfed)
  • 350g gluten-free bread flour blend (with xanthan gum)
  • 180ml warm water (100°F)
  • 7g instant yeast
  • 21g honey
  • 8g fine sea salt
  • 28g melted butter
  • 1.5 liters water (for alkaline bath)
  • 60g baking soda
  • 1 large egg
  • 15g pretzel salt (topical)

Instructions:

  1. Warm the water. Bring 180ml water to 100°F and stir in 21g honey. Note: Water that is too hot will kill your yeast instantly.
  2. Combine the wet. Whisk 200g sourdough discard and 28g melted butter into the honey water. Expect a sharp, yeasty aroma to fill the air.
  3. Mix the dry. In a stand mixer, combine 350g GF bread flour, 7g yeast, and 8g sea salt.
  4. Form the dough. Slowly pour the wet mixture into the dry while mixing on low. Note: GF dough will look more like a thick, shaggy paste than traditional wheat dough.
  5. Let it rise. Cover the bowl and leave in a warm spot for 1 hours 30 mins until the dough looks puffy and feels aerated.
  6. Shape the bites. Turn dough onto an oiled surface and roll into long ropes. Cut into 2cm pieces.
  7. Prepare the bath. Bring 1.5 liters of water and 60g baking soda to a simmer. Watch for the metallic, clean scent of the soda.
  8. Boil the dough. Drop 10 bites at a time into the water for 30 seconds. They should puff up and float to the surface.
  9. Apply the wash. Place on a lined tray, brush with beaten egg, and sprinkle with 15g pretzel salt.
  10. Bake until golden. Bake at 425°F (220°C) for 12 minutes until the crust is dark mahogany and smells like a toasted dream.