Gluten-Free Butterbrezel
Indulge in the irresistible charm of a "Gluten-Free Butterbrezel," a delightful twist on the traditional German pretzel that’s perfect for gluten-sensitive eaters. This recipe combines a blend of gluten-free all-purpose flour, psyllium husk powder, and xanthan gum to create a dough that's soft, chewy, and beautifully golden when baked. Each pretzel is carefully boiled in a baking soda bath before being baked to perfection, ensuring that trademark crusty exterior and tender interior. Sprinkled with coarse sea salt and brushed with egg for a rich, glossy finish, these pretzels are served warm with a generous dollop of butter for a truly authentic experience. Perfect for parties, snacks, or a cozy weekend bake, this gluten-free Butterbrezel is your gateway to enjoying the beloved German treat without compromising on flavor or texture.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1.25 cups Warm water
- 1 packet Active dry yeast
- 1 tablespoon Granulated sugar
- 1 tablespoon Unsalted butter (melted)
- 1 large Egg (beaten)
- 1 tablespoon Coarse sea salt
- 0.5 cup Baking soda
- 4 cups Water (for boiling)
- 0.5 cup Butter (for serving)
Instructions
In a large bowl, mix gluten-free all-purpose flour, psyllium husk powder, xanthan gum, and salt.
In a separate small bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until the yeast becomes frothy.
Add the melted butter to the yeast mixture and then pour this liquid into the dry ingredients. Mix until a smooth dough forms.
Cover the dough with a clean towel and let it rise in a warm place for about an hour, or until doubled in size.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Bring 4 cups of water to a boil in a large pot, then add the baking soda.
Divide the risen dough into 8 equal pieces. Roll each piece into a long rope, about 20 inches (50 cm) in length, and form into a classic pretzel shape.
Using a slotted spoon, carefully lower each pretzel into the boiling baking soda water for 30 seconds, then remove and place on the prepared baking sheet.
Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, until golden brown.
Remove from the oven and let cool slightly before serving warm with butter.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 38534 mg | 1675% | |
| Total Carbohydrate | 300.2 g | 109% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 13.5 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 412 mg | 9% | |
*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.
