Gluten-Free Pretzels
This recipe presents a gluten-free version of one of the most well-known classics of German pastries. The pretzel – or originally “Brezel” – has roots stretching back to medieval monasteries, where monks interpreted the curved shape as hands clasped in prayer. Since then, the pretzel has become a staple of baked goods in Germany and many parts of the world. Imagine the aroma of freshly baked pretzels filling your kitchen as they bake to a golden brown in the oven. This sight and smell creates a true homey atmosphere. The secret to a perfect pretzel is the baking soda pre-boil, which gives the finished pastry a crispy crust and classic shine. Tip: If you want to make it more special, sprinkle with grated cheese before baking, or spread with garlic butter when you take it out of the oven. It is an ideal choice for a snack, picnic, or savory nibble for a movie night. It offers real enjoyment even with a gluten-free diet!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the gluten-free flour, dry yeast, sugar, and salt. Ensure the yeast doesn't directly contact the salt, as it can inhibit its activation.
2
Gradually add the lukewarm water and olive oil, mixing the dough with a wooden spoon. Once the dough comes together, knead it by hand for about 5-8 minutes until you achieve a smooth, elastic dough. Tip: If it's too sticky, add a little flour, but avoid adding too much, as it can make the pretzels tough.
3
Cover the bowl with a clean kitchen towel and let it rise in a warm place for approximately 45 minutes, or until the dough has doubled in size. Tip: Preheat your oven to 85°F (30°C), then turn it off and place the dough inside to rise – this provides a perfect environment.
4
Once the dough has risen, divide it into 8 equal portions on a lightly floured surface. Roll each piece into a long, thin rope, then shape it into a classic pretzel form. If the ends don't stick well, lightly moisten them with water at the seam.
5
In a large pot, bring water to a boil, then add the baking soda. Carefully drop the pretzels into the boiling water, one at a time, for 30 seconds each, then remove them with a slotted spoon. This step gives the pretzels their classic shiny, chewy crust.
6
Place the boiled pretzels on a baking sheet lined with parchment paper. Brush the tops with a beaten egg, then sprinkle with coarse salt, sesame seeds, or other seeds to taste.
7
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown. Tip: Place a small dish of water on the bottom rack of the oven to create steam, which will make the crust even crispier.
8
After baking, let the pretzels cool on a wire rack for at least 10 minutes to prevent the inside from being too soft. They are best enjoyed fresh but can be stored in an airtight container and enjoyed the next day.
