Bretzn or German Pretzel

Bretzn, or German Bretzel, is an emblematic specialty of Bavarian festivals, including Oktoberfest. With its unique twisted shape and its golden and salty crust, it is perfect as an aperitif or to accompany a craft beer. This gluten -free version allows everyone to take advantage of this traditional gluttony, with a soft paste inside and crisp on the outside. Whether you taste them natural or with mustard, gluten -free Bretzels bring an authentic touch to your table, while respecting food restrictions.

Difficulty: intermediary

Servings: 8

Ingredients

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

Read it online: https://glutenevasion.fr/recette/bretzn-ou-bretzel-allemand/