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Gluten-Free Pretzel Bun

1- 1/2 cup Non-fat Milk
4 Tablespoons Unsalted Butter
4 cups Gluten-free All-purpose Flour
2- 1/2 Tablespoons Light Brown Sugar
2- 1/4 teaspoons Active Dry Yeast
2 whole Large Eggs Plus 1 Yolk
1/2 cups Baking Soda
Pretzel Salt Or Coarse Ground Sea Salt, For Sprinkling


In the microwave, heat the milk and butter to 110 degrees F; set aside. Combine the flour and brown sugar in the bowl of a stand mixer or in a mixing bowl. Add the yeast and blend. Add the milk and butter mixture and the eggs and yolk to the flour blend. Beat on medium speed for 3 minutes. Line 2 baking sheets with parchment. Coat each with gluten-free cooking spray. (This prevents the baked rolls from sticking to the paper.) Turn the dough out onto a lightly floured surface and knead until smooth. Divide into 12 equal pieces (I measured 3 ounces for each dough ball and got 13 balls). Using your hands, roll each piece into a ball. Cover with oiled plastic wrap and let them rest in a warm place for 30 to 40 minutes. Preheat the oven to 425 degrees F. In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side. Using a slotted spatula, remove the rolls and place onto the prepared baking sheets. Sprinkle with pretzel salt as they come out of the water, to ensure the salt sticks. Use a sharp knife to cut an X shape in the top of each roll. Bake 12 to 15 minutes, turning pans halfway through baking. Serve warm. Reheat in a 350 degrees F oven for 5 to 7 minutes. Recipe from Glutino.

Source: tastykitchen.com