Golden brown with a tender, chewy bite, these homemade soft pretzels are everything a classic pretzel should be. Enjoy them warm with coarse sea salt, serve alongside your favorite mustard, or brush with butter for an irresistible bakery-style finish.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends can vary considerably in weight per cup, which is why we always recommend baking by weight whenever possible.

If measuring by volume, gently scoop Rustic Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser dough.

Working the Dough. Allow the dough to rest for 10 minutes before shaping. As it hydrates, it becomes easier to knead and roll into smooth ropes. If the dough feels sticky, lightly dampen your hands while shaping.

For the Best Finish. Brushing the pretzels with egg before baking creates a beautifully golden crust. A second light brushing immediately after baking gives them a classic bakery sheen before finishing with coarse sea salt.

DOUGH

Makes 6 large pretzels

Ingredients

• 2½ cups (313g) Rustic Bread Flour
• 3 large eggs (150g)
• ⅔ cup (160g) water
• 2 tablespoons (30g) apple cider vinegar
• 1 cup shredded mozzarella cheese

For Finishing

• 1 beaten egg, for brushing
• Coarse sea salt

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a donut pan.
2. In a large mixing bowl or food processor, combine Rustic Bread Flour, eggs, water, apple cider vinegar, and shredded mozzarella until a soft dough forms.
3. Allow the dough to rest for 10 minutes.
4. Knead the dough by hand for about 1 minute, until smooth and slightly firmer.
5. Divide the dough into 6 equal portions.
6. Using damp hands, roll each portion into a rope approximately 12 inches long.
7. Shape into classic pretzels by crossing the ends over one another and pressing them onto the bottom of the loop.
8. Arrange on the prepared baking sheet and brush generously with beaten egg.
9. Bake for 26–30 minutes, or until deeply golden brown.
10. While still warm, lightly brush with more beaten egg or melted butter and immediately sprinkle with coarse sea salt.
11. Serve warm with whole grain mustard, cheese sauce, or your favorite dipping sauce.

FORAGE TIP

These pretzels are best enjoyed the day they're baked but reheat beautifully. Warm in a 325°F oven for 5–8 minutes to restore their soft, chewy texture.