Gluten-Free Pretzel Bun

In the microwave, heat the milk and butter to 110ºF; 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 425ºF.

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 350ºF oven for 5 to 7 minutes.

Recipe from Glutino.