Gluten-Free Laugenstange
Delight in the chewy, golden perfection of Gluten-Free Laugenstange, a traditional German soft pretzel stick now made accessible for gluten-free diets. This recipe combines the irresistible flavors of classic Laugenstange with a mindful twist using gluten-free baking flour. Crafted with a simple yeast dough and boiled in a baking soda bath to achieve their signature pretzel-like crust and fluffy interior, these breadsticks are finished with a glossy egg yolk wash and a sprinkle of coarse sea salt. Perfect as a snack, side dish, or party appetizer, this recipe takes just 90 minutes of prep and boasts a rich, authentic taste that will impress gluten-free and gluten-full eaters alike! Whether paired with mustard, cheese dip, or enjoyed solo, these pretzel sticks are sure to become a new household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Gluten-free baking flour
- 7 grams Active dry yeast
- 300 ml Warm water
- 15 grams Sugar
- 10 grams Salt
- 50 grams Butter (melted)
- 50 grams Baking soda
- 1 piece Egg yolk
- to taste Coarse sea salt
Instructions
In a large mixing bowl, combine 150 ml of warm water with the sugar and yeast. Allow it to sit for 5-10 minutes until frothy.
Add the gluten-free baking flour, melted butter, and salt to the yeast mixture. Gradually add the remaining 150 ml of warm water, mixing until a smooth dough forms.
Knead the dough on a floured surface for about 5 minutes until it is no longer sticky. Place it back in the bowl, cover with a damp cloth, and let it rise in a warm place for about 60 minutes or until doubled in size.
Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
Punch the dough down and divide it into 8 equal pieces. Roll each piece into a 20 cm (8 inches) long stick.
In a large pot, bring about 2 liters of water to a boil and add the baking soda. Carefully dip each dough stick into the boiling water for about 30 seconds, then remove and place on the prepared baking tray.
Beat the egg yolk and brush it over the top of each pretzel stick. Sprinkle each with coarse sea salt.
Bake in the preheated oven for 15-20 minutes until golden brown.
Allow the Laugenstange to cool on a wire rack before serving.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 19599 mg | 852% | |
| Total Carbohydrate | 398.3 g | 145% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 20.6 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 420 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.
