1½teaspoonxanthan gum (in addition to what's already in the blend)(or use 1 tablespoon psyllium husk powder)
2tablespoonpacked brown sugar
1teaspoonkosher salt
2½teaspooninstant (fast-acting) yeast
1¼cups (300 ml)water
2tablespoonbutter, melted
Boiling Solution
2tablespoonbaking soda
1tablespoonmolasses, if desired
8cups (1.89 l)boiling water
Finishing Pretzel Bites
1largeegg, beaten with 1 tablespoon water and a pinch of salt
kosher salt for sprinkling
Instructions
In the bowl of a stand mixer, whisk together bread flour blend, xanthan gum, kosher salt, and yeast. Add the water and melted butter and knead using the dough hook for 5 minutes at medium speed.
Cover the dough and allow it to rise in a warm, draft-free area until puffed and risen to less than double in size, 1-2 hours.
Preheat oven to 450° F. In a large, wide pot (a Dutch oven is great for this), put water on to boil so it will be ready when the pretzels are ready.
Knead dough on a lightly floured surface until smooth. Cut into fourths with a bench scraper or sharp knife. Roll each into long ropes and cut into bite sized pieces, about one inch in length. Set on baking sheet covered in parchment paper or a silicone baking mat.
When water is boiling, add molasses (if using) and baking soda. Dip pretzels in boiling water for 20 seconds using a spider or slotted spoon. Remove from water back onto parchment-lined baking sheet. Brush with egg wash and sprinkle with salt.
Bake at 450° F for 15-20 minutes, or until golden brown and puffed. Serve warm or at room temperature.