Bretzn, or German pretzel, is an emblematic specialty of Bavarian festivals, particularly Oktoberfest. With its unique twisted shape and golden, salty crust, it is perfect as an aperitif or to accompany a craft beer. This gluten-free version allows everyone to enjoy this traditional treat, with soft dough on the inside and crispy on the outside. Whether you enjoy them plain or with mustard, gluten-free pretzels bring an authentic touch to your table, while respecting dietary restrictions.

Bretzn or German Pretzel

Germany

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Difficulty: Intermediate Servings: 8

Author: Gluten Escape

Ingredients

Servings

• Ingredients for the dough:

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

• 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 tsp of salt

• Ingredients for soaking solution:

• 1 liter of water

• 3 tbsp baking soda

• For the finish:

• Coarse salt (sea salt or fleur de sel)

• Melted butter (optional for a wash)

Preparation

1. Preparing the pretzel dough: In a bowl, mix the lukewarm water, sugar and yeast. Let sit for about 5 minutes until bubbles form, a sign that the yeast is active.
2. In a large bowl, mix the gluten-free flour and salt. Add the activated yeast and melted butter, then mix until you obtain a homogeneous dough. If the dough is too dry, add a little warm water. Knead the dough for about 5 minutes to give it elasticity.
3. Rising 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 tray with parchment paper. Divide the dough into 8 equal parts. Roll each portion into a long sausage about 40 cm long, then form the pretzel by crossing the ends and folding them towards the center. Place them on the baking tray.
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 cooking: Sprinkle each pretzel with coarse salt and bake for 12 to 15 minutes, or until golden brown. If desired, brush them with melted butter when they come out of the oven for an even brighter and more flavorful crust.

Note

If you want a softer 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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