Patrick’s Cinnamon Soft Pretzel/Breadsticks - Better Batter Gluten Free Flour

Patrick’s Cinnamon Soft Pretzel/Breadsticks

Cinnamon Soft Pretzel/Breadsticks you can also add chopped of fresh apple in these so good about 1 cup chopped apple so good Dough Wet Ingredients: 2 cups club soda 1 tablespoon Apple Cider Vinegar […]

89C3D146-54BC-4255-B2BD-369DECDAE851
8 Servings
20 mins Minutes Prep
30to40 Minutes Cook

Cinnamon Soft Pretzel/Breadsticks you can also add chopped of fresh apple in these so good about 1 cup chopped apple so good

Dough Wet Ingredients:
2 cups club soda

1 tablespoon Apple Cider Vinegar
2 tablespoons unsalted, dairy-free Earth Balance, softened
1 teaspoon vanilla extract
2 tablespoons psyllium husk powder

Dough Dry Ingredients:
4 cups or 1 pound 4 ounces Better Batter Gluten Free Flour, plus more for dusting
¼ cup brown sugar
2 teaspoons cinnamon
2 tablespoons baking powder
½ teaspoon baking soda
1 tablespoon fine salt

Topping for AFTER Baking
1 cup Earth Balance, melted
2 cups sugar
3 teaspoon Apple Pie spice or ground cinnamon

Baking Soda and Water Bath
2 cups boiling hot water
2 tablespoons baking soda

Glaze Dipping Sauce
2 cups Powder sugar (I used Better Batter’s Gluten Free Confectioners’ Sugar)
¼ cup hot water (this will give you a nice thin glaze to top your breadsticks or to use as a dipping sauce)

Directions:
• Place all wet ingredients and the psyllium husk powder in the bowl of a KitchenAid mixer and mix together with a whisk.
• Place all dry ingredients on top of the wet ingredients in the mixer fitted with the paddle attachment, and beat on high speed for 3 to 4 minutes until the dough resembles a drop biscuit texture.
• Transfer the dough to a pastry mat or a lightly-floured counter, and divide the dough into 13 equal pieces with a sharp knife lightly covered in flour. Roll each of the pieces of dough and form them into long breadsticks. You may need a little extra flour to help roll them out.
• Preheat the oven to 450°F.
• Once you have the breadsticks all rolled out, you will want to moisten them in the baking soda bath. Place them in the baking pan and spoon the water over them (or spray it on them); let them soak for 2 minutes before placing in the oven. This baking soda “bath” will give the breadsticks a nice, golden-brown color.
• When placing the breadsticks into the oven, take an additional half-cup of boiling water and throw it into the body of your oven to create steam, then very quickly shut the oven door.
• Bake breadsticks for approximately 30 to 40 minutes or until golden brown.
• When the breadsticks are baking you will want to make the topping. Melt the Earth Balance on top of the stove on a low heat in a frying pan large enough to let you roll the breadsticks in the melted topping once they come out of the oven.
• Mix in the cinnamon sugar into a large 9 X 13 baking pan.
• When the breadsticks are done, roll them in the melted Earth Balance, and then roll them right into the cinnamon sugar mix. Let them cool on a cooling rack.
• For making the glaze, mix everything in a bowl and add water until you have a nice consistency of a glaze to either pour over the cinnamon breadsticks or use as a dipping sauce.

Bakers note: These are great eaten the same day you make them but if you want to make them ahead of time you can reheat them in a 350° oven for about five minutes to warm them just before servin

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