I freely admit - I struggled this time. Gluten-free pretzels are hard. And I don't mean in a crunchy sort of way. I tried a couple recipes for those wonderful soft pretzels. Ick. The major problem is that most gluten free doughs that I've worked with are more like batters. I can pour my bread dough into the pans. I certainly can't knead it. Let alone roll it into strips and wind it into pretzel shapes.
So after much tinkering around, I decided to ditch standard pretzels for krakelingen - Dutch sweet pretzel cookies. My main source was this recipe from the Flourgirl. I followed it pretty faithfully, replacing the flour with an equal amount of gluten free flour plus 1/2 tsp of xanthan gum.
I chilled the dough, as instructed. Then found I had to let it warm up quite a bit before it was workable. I did manage to roll it into "snakes" of dough.
It has also occurred to me that I might have some success going for a more traditional crunchy pretzel - if I pipe the dough into shape rather than trying to roll it. I won't get the "twist" in the center, but I can get pretty close.
What do you think?