Gluten-Free Traditional German Brezel
Indulge in the authentic taste of Germany with this Gluten-Free Traditional German Brezel recipe—a modern twist on a classic favorite designed for gluten-free dietary needs. Featuring a soft and chewy texture paired with the signature golden crust, these pretzels are perfect for anyone seeking to recreate the beloved flavors of Bavarian street food in their own kitchen. Made with a gluten-free flour blend enriched with xanthan gum, quick-rising instant yeast, and a baking soda bath to capture the unmistakable pretzel essence, these brezel are shaped into charming twists and topped with coarse sea salt for a savory finish. Whether brushed with egg wash for added shine or kept completely egg-free, they bake to perfection in just minutes. Serve warm alongside mustard or your preferred dip for a crowd-pleasing snack that’s as versatile as it is delicious. Quick to prepare, deeply satisfying, and 100% gluten-free, this recipe is a must-try for pretzel lovers everywhere!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups Gluten-free all-purpose flour blend (with xanthan gum)
- 2.25 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 4 tablespoons Unsalted butter, melted
- 1.25 cups Warm water (about 110°F / 43°C)
- 0.5 cups Baking soda
- 4 cups Water (for baking soda solution)
- 2 tablespoons Coarse sea salt (for topping)
- 1 large Egg yolk (beaten, for egg wash; optional for egg-free version)
- 1 tablespoon Water (for egg wash; skip for egg-free version)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, instant yeast, granulated sugar, and salt.
Add the melted butter and warm water to the dry ingredients. Mix together using a dough hook attachment on a stand mixer or by hand with a wooden spoon until a soft dough forms. The dough should be slightly sticky but manageable.
Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes to allow the yeast to activate and the dough to slightly rise.
Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper and set aside.
Lightly dust a clean work surface with gluten-free flour. Divide the dough into 8 equal portions.
Roll each portion into a long rope, about 20 inches in length, and shape it into a traditional pretzel by forming a U-shape, crossing the ends over each other twice, and pressing them down to the bottom of the U.
In a medium saucepan, bring the 4 cups of water to a boil. Slowly add the baking soda, being cautious as it may bubble up.
Using a slotted spatula, lower each shaped pretzel into the baking soda solution for 20-30 seconds. This step helps create the signature golden crust and pretzel flavor.
Remove the pretzels from the solution, allowing any excess water to drip off, and place them on the prepared baking sheets.
For a golden shine, brush each pretzel with the egg wash made by whisking the beaten egg yolk and 1 tablespoon of water together. (Skip this step for a completely egg-free version.)
Sprinkle coarse sea salt on top of each pretzel.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are deep golden brown.
Allow the pretzels to cool slightly on a wire rack before serving. Enjoy warm with mustard or your favorite dipping sauce!
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 47003 mg | 2044% | |
| Total Carbohydrate | 356.3 g | 130% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 29.3 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 320 mg | 7% | |
*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.
