glutenfreies Laugengebäck Brezel

Gluten free New Year's brunch buns

Hui, Christmas, hopefully filled with delicious food and lovely people, is behind us.

Now it's time to get ready for the upcoming New Year's celebrations! ;)

I also have a nice gluten-free variety of rolls for your New Year's brunch.

For the recipe you need the following ingredients:

disposable rubber gloves,
a sieve,
a sharp knife,
a saucepan or large can for the lye,
540g of our gluten free Bürli rolls organic baking mix ,
30g olive oil,
40g baking soda.


Preheat the oven to 190 degrees (top/bottom heat).

Put the bag contents of the baking mix with 500ml water and 20ml oil in a bowl and knead into a homogeneous dough.

Preparation of the lye :

Danger! Please work with gloves . Line the work surface with parchment paper or a silicone baking mat so that sensitive surfaces are not damaged by the lye! Never get the lye in your eyes or face. Wash off immediately if skin comes in contact with it .

Dissolve 40g baking soda in 1 liter of warm water. If you're using lye pearls, the water doesn't have to be warm. (For me, health food store baking soda or lye beads work best. The lye can be reused.)

From the kneaded dough, separate and form pieces weighing around 90g (100g for pretzel sticks or pretzels).

Place the formed buns on a baking tray lined with baking paper and cover (I also use reusable baking paper for this).

As soon as the batter has been used up, gradually dip the buns into the lye using a sieve. Leave in the lye for about 20-30 seconds. Then use the sieve to place the bun back on the baking paper.

important ! Please work with gloves.

After all the rolls have been dipped in the lye, optionally sprinkle with coarse salt and cut into them.

Now the pretzels can be put into the preheated oven and baked at 190 degrees top/bottom heat for at least 45 minutes.

Bon appetit.

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