The Bretzn, or German pretzel, is an iconic Bavarian festival specialty, especially Oktoberfest. With its unique twisted shape and golden, salty crust, it's perfect as an appetizer or to accompany a craft beer. This gluten-free version allows everyone to enjoy this traditional treat, with a soft interior and a crispy exterior. Whether you enjoy them plain or with mustard, these gluten-free pretzels add an authentic touch to your table while respecting dietary restrictions.

Bretzn or German Pretzel

Germany

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Difficulty: Intermediate Servings: 8 Special regime:

Suitable for gluten-free use

Ingredients

Servings

• Ingredients for the dough:

• 400g of gluten-free flour (special bread or pastry mix )

• 1 sachet of gluten-free baker's yeast (approximately 7 g)

• 1 tsp of sugar

• 250 ml of lukewarm water

• 1 tbsp melted butter (or lactose-free margarine)

• 1 teaspoon of salt

• Ingredients for the soaking solution:

• 1 liter of water

• 3 tablespoons of baking soda

• For the finishing touch:

• Coarse salt (sea salt or fleur de sel)

• Melted butter (optional for brushing)

Preparation

1. Pretzel dough preparation: In a bowl, mix the lukewarm water, sugar, and yeast. Let it rest for about 5 minutes until bubbles form, a sign that the yeast is active.
2. In a large bowl, combine the gluten-free flour and salt. Add the activated yeast and melted butter, then mix until a smooth dough forms. If the dough is too dry, add a little warm water. Knead the dough for about 5 minutes to develop its elasticity.
3. Raising the dough: Cover the bowl with a clean cloth and let the dough rise for 1 hour in a warm place, until it has doubled in volume.
4. Shaping the pretzels: Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. Divide the dough into 8 equal portions. Roll each portion into a long rope about 40 cm long, then shape the pretzel by crossing the ends and folding them towards the center. Place them on the baking sheet.
5. Soaking in baking soda: In a saucepan, boil the water with the baking soda. Once the water is boiling, immerse each pretzel for about 30 seconds, then drain them using a slotted spoon and place them back on the baking sheet.
6. Finishing and baking: Sprinkle each pretzel with coarse salt and bake for 12 to 15 minutes, or until golden brown. If desired, brush them with melted butter as soon as they come out of the oven for an even shinier and tastier crust.

Note

If you prefer a milder pretzel, you can replace the coarse salt with sesame or poppy seeds. For a sweet version, sprinkle with sugar and cinnamon after baking.

Keywords: Gluten-free pretzel recipe, gluten-free German pretzel recipe

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