Ingredients
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400 g Schär Mix Bread
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1 tbsp honey
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150 ml lukewarm water
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150 ml lukewarm milk
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25 g fresh yeast
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1 tbsp guar gum
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1 & 1/2 tsp salt
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1 tsp butter
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3 tbsp sunflower oil
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300 ml boiling water
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4 tbsp baking soda
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sea salt flakes
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20 g sesame seedsand poppy seeds
Directions
To get started with these gluten free bavarian pretzels, you’ll need the following ingredients:
Steps
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1
Done
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Add to a bowl 100 g of flour, the honey, lukewarm water and milk, sprinkling the yeast over it. Stir once and let it ferment for 15 minutes. Gradually sift the rest of the flour and guar gum in the bowl. |
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2
Done
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Add the salt, butter and oil. Knead for 10 minutes until smooth and soft, adding more flour if the dough is too sticky. Shape it into a ball and transfer it to an oiled bowl that you need to cover with cling film and leave in a warm place for 1 hour or until doubled in size. |
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3
Done
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Turn the dough out onto a lightly floured work surface and divide it into 8 equal pieces. Take each piece of dough and roll it with the palm of your hands to make a log shape. Cover them and let them rest for 10 minutes. |
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4
Done
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Take out one piece and using the palm of your hands, continue to roll the dough towards each end. When it reaches the length of about 45 cm’s (17”), take each end of the dough and cross them over. Twist the ends around each other twice and secure them down to the base of the pretzel, gluing them together. |
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5
Done
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Repeat the process and preheat the oven to 200°C. Mix the baking soda in 300 ml of boiling water, brushing the pretzels with the mixture. Scatter flakes of sea salt, sesame and poppy seeds over the brushed gluten free bavarian pretzels, and bake them for 15 minutes. |
