Gluten-Free Pfefferbrezel
Indulge in the irresistible flavor of Gluten-Free Pfefferbrezel, a delightful twist on the traditional German pretzel that's perfect for those with gluten sensitivities. This recipe combines the bold warmth of finely ground black pepper with the salty crunch of coarse sea salt, offering a uniquely spiced savory treat that pairs beautifully with soups, dips, or enjoyed solo. Crafted with gluten-free all-purpose flour and xanthan gum, these pretzels maintain a chewy texture and golden crust, thanks to a quick dip in baking soda-infused boiling water—an essential step for authentic pretzel perfection. With a quick 20-minute prep and a satisfying bake, this crowd-pleaser delivers artisanal flavor in every bite. Whether served warm or room temperature, Gluten-Free Pfefferbrezel is a wholesome, flavorful addition to any snack spread, sure to delight gluten-free and traditional eaters alike.
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Recipe Information
Ingredients
- 400 grams Gluten-Free All-Purpose Flour
- 1 teaspoon Xanthan Gum
- 1.5 teaspoons Salt
- 1 teaspoon Finely Ground Black Pepper
- 2.5 teaspoons Instant Yeast
- 300 milliliters Warm Water
- 60 grams Unsalted Butter
- 60 grams Baking Soda
- 1000 milliliters Boiling Water
- 2 tablespoons Coarse Sea Salt
- 1 tablespoon Extra Fine Sugar
Instructions
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum, salt, finely ground black pepper, and instant yeast.
Melt the unsalted butter and let it cool slightly.
Add the warm water and melted butter to the dry ingredients. Stir until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 5 minutes until smooth. If the dough is sticky, add a little more flour, but be careful not to over-flour.
Divide the dough into eight equal pieces. Roll each piece into a rope about 18 inches long, then form each rope into a pretzel shape.
Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
In a large pot, bring 1000 milliliters of water to a boil and add the baking soda gradually.
Carefully, using a slotted spoon, dip each pretzel into the boiling soda water for about 30 seconds. Make sure each pretzel is submerged. This will give them their characteristic flavor and chewy texture.
Remove the pretzels with the slotted spoon, allowing excess water to drip off, and place them on the prepared baking sheet.
Sprinkle the coarse sea salt generously over the pretzels.
Bake the pretzels in the preheated oven for 20 to 25 minutes, until they are deep golden brown.
Remove the pretzels from the oven and let them cool slightly on a wire rack before serving. The pretzels can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 31652 mg | 1376% | |
| Total Carbohydrate | 371.6 g | 135% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 13.8 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 136 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.
