• In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for 5-10 minutes, or until it becomes frothy.
• In a large bowl, combine the gluten-free flour blend and salt. Create a well in the center and pour in the yeast mixture and melted butter.
• Mix until a dough forms. It will be slightly sticky but should come together. If it’s too dry, add a little more warm water, a tablespoon at a time.
• Turn the dough out onto a lightly floured surface (using gluten-free flour). Knead it gently for a few minutes until it becomes smooth. If it’s too sticky, lightly flour your hands and surface.

Shape the Pretzels:

• Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 18 inches long.
• Form each rope into a pretzel shape: make a U shape, then twist the ends over to form the classic pretzel shape and press the ends into the bottom of the U to seal.

Prepare the Pretzel Bath:

• In a large pot, bring 4 cups of water to a boil. Add the ba
• Gently lower each pretzel into the boiling water using a slotted spoon or spatula. Boil each pretzel for about 30 seconds, then remove and place on a parchment-lined baking sheet.
• Brush the top of each pretzel with melted butter and sprinkle with coarse sea salt.
• Preheat your oven to 425°F (220°C).
• Bake the pretzels for 12-15 minutes, or until they are golden brown.
• Allow the pretzels to cool slightly on a wire rack before serving. They are delicious on their own or with your favourite dipping sauces.