Soft and Chunky Gluten Free Pretzels

This recipe came about after studying... this recipe:

http://allrecipes.com/Recipe/Mall-Pretzels/Detail.aspx

Making gluten-free pretzels is kind of a pain, I'm not gonna lie. There's just something to glutiny bread flour in traditional pretzel recipes that makes working with "regular" pretzel dough a whole lot easier (more elastic dough, for one).

This dough is a bit sticky (I added more "wet ingredients" because gf stuff tends to be dry), but you can sprinkle the dough with white rice flour to make it easier to work with... and, the best part?

All the work and dirty dishes will be worth it in the end! Yeah! These are super good, my husband even said he likes them better than other glutinous ones he tried! Woohoo!

Oh yeah... and I strongly recommend not substituting the teff flour or almond meal, unless you can get another high protein flour--because it's the high protein in the regular bread flour that helps give pretzels their texture and flavor, so those two flours were my alternatives.

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