Gluten-Free Laugenbrezel
Indulge in the irresistible charm of homemade *Gluten-Free Laugenbrezel*—a delightful twist on the classic German soft pretzel! Crafted with a gluten-free all-purpose flour blend and enriched with the perfect balance of xanthan gum and yeast, these pretzels boast a soft, chewy texture that's a dream for gluten-sensitive diners. The secret to their iconic deep brown crust lies in a traditional baking soda bath, which sets them apart with a savory, slightly tangy flavor. Finished with a scattering of coarse sea salt, these pretzels are perfect as a snack, side, or even a centerpiece for your next gathering. With just 30 minutes of prep and 20 minutes of baking, this recipe achieves authentic, bakery-style results without gluten—making it a must for pretzel enthusiasts and anyone looking to elevate their homemade gluten-free baking repertoire.
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Recipe Information
Ingredients
- 500 grams Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 2 teaspoons Instant dry yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 350 milliliters Warm water
- 3 tablespoons Unsalted butter, melted
- 80 grams Baking soda
- 2000 milliliters Water (for soda bath)
- 2 tablespoons Coarse sea salt
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour blend, xanthan gum, instant dry yeast, sugar, and salt.
Add the warm water and melted unsalted butter to the dry ingredients. Mix until a dough forms.
Knead the dough for about 5 minutes until it becomes smooth and pliable. If the dough is too sticky, add a little more flour.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 200°C (392°F) and line two baking sheets with parchment paper.
After the dough has risen, punch it down and divide it into 8 equal pieces.
Roll each piece into a rope about 50 cm (20 inches) long. Form each rope into a pretzel shape.
In a large pot, bring 2000 ml of water to a boil. Once boiling, carefully add the baking soda and stir.
Using a slotted spoon, gently submerge each pretzel, one at a time, into the boiling water for about 30 seconds. Remove and place on the prepared baking sheets.
Sprinkle each pretzel with coarse sea salt to taste.
Bake the pretzels in the preheated oven for 15 to 20 minutes, or until they are a deep brown color.
Remove from the oven and let them cool on a wire rack before serving warm.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 35942 mg | 1563% | |
| Total Carbohydrate | 469.7 g | 171% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 25.2 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 126 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.
