Gluten Free Soft Pretzels

** Recipe from Living Without **

* 3⅔ c. Gluten-Free High-Protein Flour Blend - (see below)
* ⅓ c. potato flour
* 2 Tbl. rapid yeast
* 2½ tsp. xanthan gum
* 1 tsp. salt
* 4 Tbl. melted butter or nondairy replacement
* 1½-2 c. warm water, divided
* ⅔ c. baking soda
* 10 c. water
* 1 egg yolk, beaten with 2 Tbl. water
* Salt, for sprinkling

GF Flour blend:
* 1 1/4 c. bean flour (your choice), chickpea flour or soy flour
* 1 c. arrowroot starch, cornstarch or potato starch
* 1 c. tapioca starch/flour
* 1 c. white or brown rice flour

Heat oven to 450.  Mix together flour blend, potato flour, yeast, xanthan gum & salt.  Using the paddle attachment of your mixer, beat ingredients together on med. speed, adding melted butter & 11/4 c. warm water. Add enough water to make a soft but not wet dough. Beat for 5 min. Then cover & let sit for 5 min. Uncover & beat an additional 4 min. Oil dough lightly. Cover bowl with plastic wrap & place it in a warm place for 30 min.  Divide dough into 12 pcs. Roll each into a 12" rope. Make a U-shape with the rope. Holding the ends, cross them over each other and press them onto the top of the rope to form a pretzel. Transfer to parchment-lined pan. Cover with lightly oiled plastic wrap and let rise for 20-30 min. Line 2 half-sheet pans with parchment paper & lightly brush with vegetable oil. Set aside.  Bring baking soda & 10 c. water to a boil in a large saucepan. Lower to simmer & cover.  Place pretzels into boiling water, one at a time, and boil for 30 seconds. Remove from water with a slotted spoon.  Return boiled pretzels to the sheet pan. Brush each with egg yolk & water mixture. Sprinkle with salt.  Place in preheated oven & bake until dark golden brown, about 12-14 min. Transfer to a rack and cool for at least 5 min. before serving.