Gluten-Free Bavarian Pretzel
Satisfy your cravings for that classic chewy, golden-brown treat with this Gluten-Free Bavarian Pretzel recipe! Perfectly balancing tradition and dietary accommodation, these homemade pretzels are crafted from a fluffy gluten-free dough, boiled in a baking soda bath for that signature pretzel flavor, and sprinkled with coarse sea salt for a savory finish. With simple pantry ingredients like gluten-free all-purpose flour, active dry yeast, and melted butter, this recipe ensures a soft, tender interior and a delightfully crisp crust. Enjoy them fresh out of the oven as a comforting snack or pair them with your favorite dips like mustard or cheese sauce. Ready in under 2 hours and ideal for gluten-sensitive diets, these pretzels bring Bavarian charm straight to your kitchen! Keywords: gluten-free pretzel recipe, homemade Bavarian pretzel, gluten-free snacks, easy pretzel recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 1 packet Active dry yeast
- 1.5 cups Warm water
- 1.5 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter, melted
- 0.67 cup Baking soda
- 2 tablespoons Coarse sea salt
Instructions
In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the water and allow it to sit for about 5 minutes, or until the mixture becomes frothy.
Add the gluten-free all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Stir until the dough begins to come together.
Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, incorporate a little more gluten-free flour as needed.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm spot for 1 hour or until doubled in size.
Preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper.
In a large pot, bring 10 cups of water to a boil and carefully add the baking soda.
Once the dough has risen, punch it down and divide it into 8 equal pieces.
Roll each piece into a 24-inch rope, then shape into a pretzel by forming a U shape, twisting the ends, and pressing them into the base of the U.
Gently place each pretzel, one at a time, into the boiling water with baking soda for 30 seconds. Use a slotted spoon to remove them and place on the prepared baking sheets.
Sprinkle the coarse sea salt over each pretzel.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.
Allow the pretzels to cool slightly before serving warm.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 54503 mg | 2370% | |
| Total Carbohydrate | 338.3 g | 123% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 19.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
