Saturday, March 2, 2013

Pretzel Donuts (Gluten Free)

Pretzel Donut

When I tried making gluten free donuts a few weeks ago, the instructions told me to fry some bread in the oil first so that the donuts would fry up a better color. I wanted to use a gluten free bread so as not to contaminate the oil I was going to fry the gluten free donuts in, and all I had were some frozen gluten free pretzel chunks. So I fried those. Then I ate them because they looked good. They were DElicious. The gluten free donuts didn't go over so well; I think that's because I didn't let them rise long enough. But the pretzel thing got me thinking about just frying a whole pretzel and turning THAT into a donut. Today I finally executed the idea, and I must say, I think they're pretty good. To be completely honest, I think they would taste better with wheat flour, but I can't do that these days. There you go. I've taken a relatively healthy snack food and turned it into a fried sugary thing. Enjoy.

Gluten Free Pretzel Donuts

  • 3 1/4 cups Better Batter All Purpose Gluten Free Flour, plus a few tablespoons more 
  • 3 teaspoons instant yeast
  • scant 1/2 cup dry milk powder
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons butter, room temperature
  • 2 large egg whites
  • 1 1/2 cups warm water
  • baking soda bath for boiling (6 cups water with 1/4 cup baking soda)
  • coarse salt for sprinkling (optional)
  • canola oil for frying
  • 3 cups powdered sugar
  • 3/4 teaspoon vanilla extract
  • 6-8 tablespoons milk
Preheat oven to 375 degrees Fahrenheit.
Line two cookie sheets with parchment paper and set aside.
In the bowl of a standing mixer fitted with the dough hook attachment, whisk together the flour, yeast, powdered milk, cream of tartar, baking soda, sugar, and kosher salt with a regular hand whisk. Add the cider vinegar, butter, and egg whites. Mix on low speed until mixed. With the mixer on low, slowly pour in the water.
Once all the water has been added, turn the mixer up to high and let it mix for about 3 minutes. With the mixer on low speed, add more flour, one tablespoon at a time, until the dough starts to pull away from the sides of the bowl in spots. The dough will still be pretty wet, but that's okay.
Turn the dough out onto a lightly floured surface. Dust the top lightly with flour and divide dough into twelve equal pieces. Roll each piece of dough into a long rope, about 16 inches long. I do this by rolling the dough between a cutting board and my hand (like rolling out a PlayDoh snake). Only add enough flour to keep the dough from sticking. Twist each rope into a pretzel shape and place on parchment-lined baking sheets, leaving about 2 inches between pretzels.
Lightly cover pretzels with plastic wrap and allow to rise for about 30 minutes. While pretzels rise, bring baking soda bath to a boil.
Once pretzels have risen and soda bath is boiling, boil 3 pretzels at a time for just under a minute, turning once to make sure both sides bet boiled.
Remove pretzels with a slotted spoon or spatula and touch back of spoon to a paper towel to drain a little. Place pretzels back onto parchment-lined cookie sheet. Sprinkle lightly with coarse salt (if you want a salty-sweet end product--if you don't like that, omit the salting step). Once one pan is done being boiled and salted, place in the oven and set your timer. Place the next pan in the oven on the other rack when it's done with the boiling and salting. About halfway through the bake time, switch the pans on their racks so they both bake and brown evenly.
Bake at 375 degrees F for about 20 minutes, or until browned. Remove from oven, allow to cool a few minutes. You can enjoy them this way just fine, but this recipe is called "Pretzel Donuts"...
While donuts cool, mix the powdered sugar, vanilla, and 6 tablespoons milk for the icing. If it's too thick for coating a fried pretzel, add another tablespoon or two of milk. Cover and set aside. Line a baking sheet or cooling rack with paper towels.
When donuts are cool, heat about 2 inches of canola oil to 375 degrees Fahrenheit in a heavy saucepan that you use for frying. Fry 2 or three pretzels at a time until they are a deep brown color. Remove from oil and drain on paper towel lined baking sheet. Dip each fried pretzel in the icing and place on a clean baking sheet until you're ready to serve/eat them.
Makes 12 pretzel donuts

You can always just eat them like this without the frying.


  1. What are the nutritional facts in the donuts? My granddaughter who is 4 has to eat gluten free
    and she if also a diabetic. I need to know the sugar and the carbs.Please help.
    Thank you

    1. Thanks for the question. Unfortunately, I'm not a professional cook/baker, and the blog is just a hobby I get to squeeze into my busy ho-hum life. So, I don't have nutrition facts. I can pretty much tell you these are probably not good for a diabetic because the gluten free flour is really just straight carbs that will turn into sugar once eaten, and then they are covered in sugar. If you ever want to get the nutition facts on a recipe, though, I think you can use a nutition facts calculator like this: I just googled "nutrition calculator for recipes" and this is the first one that came up. Sorry I don't have good news for you though.


Hello! If your comment is more of a question about something you are cooking RIGHT NOW, please email me the question in addition to posting it here. I check my email more frequently than I check my blog comments. :)

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