When mixed, the dough should be stiff but not dry. It won’t form a dough ball in the stand mixer.
After two minutes of mixing, no dry ingredients should cling to the bottom or sides of the mixing bowl. If dry ingredients remain, add one to two tablespoons additional water.
Turn dough out onto counter
Turn dough out onto a lightly white rice floured surface. Don't use too much flour. Just a light dusting to prevent the dough from sticking to the counter is all you need.
Knead dough into a ball
Gently knead dough into a ball. Gluten-free dough requires a light touch. Once the dough forms a ball, stop kneading and place into an oiled bowl to rise. Be sure to brush or spray the top of the dough with oil to prevent a skin from forming.
Allow dough to rise
Allow dough to rise until doubled in size. This usually takes about an hour but the time varies depending on temperature.
Turn risen dough
Turn dough onto a very lightly white rice floured counter. Too much flour on the counter makes it hard to shape the pretzels. A light dusting of white rice flour will do.
Divide dough into equal portions. (A bench scraper works well for cutting the dough.)
Knead until smooth
Knead each dough ball until it becomes smooth. It should lose its shaggy appearance.
Roll out into 12-inch log. Take care not to use too much flour on the countertop. If the dough has too much flour on the surface, brush it off with a pastry brush.
Gently turn dough into an upside down "U."
Twist ends together.
Press the ends into the bottom of the “U”. You want to be sure the dough sticks to itself, so it doesn’t come apart while boiling.
Boil pretzels until they float.
Once boiled, the pretzels turn slightly yellow. (The four pretzels on the left have been boiled. The two pretzels on the right have not been boiled.)
Salt pretzels and bake.