Gluten-Free Pretzel Sticks
Preheat oven to 425F.
In high powered mixer fitted with paddle attachment, combine dry ingredients including yeast, but not egg replacer. Stir to combine.
In small bowl, whisk together egg replacer and water. Add oil and vinegar and whisk until foamy.
Add mixture to dry ingredients. Add about 1/2 of warm water to dry ingredients. Starting with mixer on low and working to medium-high speed, beat for 3 minutes. Stop after about 30 seconds to scrape down bowl and beater and determine if more water is needed. Dough should be soft and slightly sticky, and not forming a ball on the beater paddle.
Spoon dough into a piping bag fitted with a #7 plain writing tip for thin pretzel sticks or a #10 for thicker ones. This can be done using a ziplock bag with the corner cut off. Pipe rows of 3″ sticks on parchment lined baking sheets. They can be pretty close together as this does not spread much.
Spray with olive oil and sprinkle with Kosher salt.
Bake 10 to 15 minutes or until golden brown and crisp. Check at 10 minutes and if not browning evenly, stir with a spatula making sure to keep a single layer.
Let cool slightly on pan, then remove to flour sack type cotton or linen dish towel and cool completely. Store in airtight container.
If you find that some pretzels are not completely crisp when cooled, return to 200F oven for 10 minutes to recrisp.
Copyright © 2006 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.