Place shaped pretzels on the baking sheet lined with a piece of parchment paper. Cover them with a tea towel and let them proof for 1-2 hours. I let mine sit for 1 hour before the water bath!
30 minutes before the end of proofing start preheating the oven to 445F/230C.
Once the pretzels are done proofing, boil 5 cups of water in a medium-large pot with 5 tablespoon of baking soda. If your pot is too large, you can add more water. Remember to add 1 tablespoon of baking soda per each added cup of water. Once the water starts boiling, carefully lower the pretzels into the pot (mine fits 2 at once). Boil for 30-50 seconds, you can push the pretzels underwater if they are floating on top. Finally, transfer the pretzels from the water bath to the parchment paper using a spider or any other tool that works for you, just be gentle with the pretzels.
Don't worry if your pretzels move and fall out of shape. You can reshape them gently once they are out of the water!
Once all pretzels have gone through the water bath, prepare the egg wash. To make an egg wash just whisk one egg with a fork in a small bowl. Then, brush the pretzels with it using a silicone brush or a baking brush. Don't use the whole egg, brush just enough to cover the pretzels to avoid baked eggs on top!
Finally, sprinkle your gluten-free sourdough pretzels with flaky salt!
Place a dish with water in the bottom of the oven to create extra steam and prevent the pretzels from browning too quickly. Bake your gluten-free sourdough pretzels at 445F/230C for 15-20 minutes. The inner temperature should read 210F/100C and a toothpick should come out without much raw dough sticking to it. Keep checking on the pretzels after 15 minutes to make sure they don't burn!
Let baked pretzels cool for 5 minutes on the baking tray, then transfer them to a cooling rack. Let them cool for 10-15 minutes and enjoy!