1 egg yolk + 1 tbsp water, whisked together for an egg wash
coarse Kosher salt, for sprinkling
olive oil, for brushing
Combine water, honey, salt and yeast in either a medium mixing bowl, or in the bowl of a stand mixer. Allow this to sit for at least 5 minutes, or until the yeast has bloomed and looks like beer foam.
Add the oat flour, gluten-free all-purpose flour blend and butter. Mix by hand using a wooden spoon, or use the dough hook attachment on low to mix until the ingredients are well combined. Begin kneading by hand, or increase the speed of a mixer to medium and knead until the dough is smooth and the bowl is clean, about 5 minutes.
Cover the dough with a towel and place in a warm spot. Allow to rise for 1 hour. (Note: You will not see a noticeable rise.)
Preheat oven to 450F. Line a large baking sheet, or two smaller baking sheets, with parchment paper. Brush lightly with olive oil. Set aside.
Combine the 5 cups of water and baking soda in a large, wide pot. Bring the mixture to a rolling boil.
Meanwhile, turn the dough out onto a slightly oiled work surface and divide into 16 equal pieces. Knead each piece of dough in your hands for at least 30 seconds, until the dough has a texture similar to play-doh. Add a drop or two of additional oil if needed and continue to knead until the dough is soft and pliable.
Gently roll each piece of dough into a rope 10″-12″ in length. (Note: Because the dough has no gluten, there is no natural elasticity. If the dough breaks while you’re shaping, simply squish back into a ball, knead for 5-10 seconds and try again.)
Make a U-shape with the dough and cross the ends over each other twice. Fold the ends downward and press gently into the bottom of the U-shape. Place onto the parchment-lined baking sheet. (Note: Using just the last 1-2″ of each end of rope yields the best shaped pretzel.)
Working with 1-2 pretzels at a time (however many will comfortably fit in your pot without crowding them), boil the pretzels in the baking soda for 30 seconds. Turn the pretzel over after 20 seconds if it is not fully submerged.
Return the boiled pretzels back to the baking sheet and brush the tops with the egg wash. Sprinkle liberally (or to taste) with coarse Kosher salt.
Bake until medium dark brown, 13-16 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
* If you don’t have this flour, you may substitute any type of flour you have on hand.