Orly's Gluten Free Chocolate Chip Soft Pretzels
Made with Blends by Orly Chocolate Chip Challah Mix
For the Dough:
Recipe Chocolate Chip Brioche Dough
Extra gluten free flour for rolling
For the glaze:
1 large egg
½ teaspoon salt
1 teaspoon water
Coarse or pearl sugar, for finishing
Heat: To make the pretzels, line two baking sheets with parchment paper and heat oven to 350º.
Shape: Divide chocolate chip brioche dough into 8 equal pieces (about 100 grams each, if you’re weighing). Working with one piece at a time, roll each ball into an 18-inch long rope about ½-inch thick. Dust your dough with flour to prevent it from sticking to your work surface. Draw the ends of the rope together to make a circle. Grab each side of the rope about 2 inches from the ends and twist the ends together to close the circle. Fold the twist down into the circle, pressing the loose ends of the rope on each side of the center (five and seven o’clock) of the rope. Repeat with the remaining dough.
Proof: In a small bowl, whisk together the egg, water and salt. Transfer the pretzels to the prepared baking sheets and brush with glaze. Let the pretzels sit in a warm area (80–100°F or 40-45°C) for 30 minutes or until doubles in size.
Bake: To finish, brush the pretzels once more with the glaze. Sprinkle with coarse sugar and more chocolate chips if desired. Bake for about 20 minutes, until a lightly bronzed color.