Saturday, March 5, 2011

Gluten Free Bayrisch Brez'n (Bavarian Pretzels)

My Guy had a hard week this week and I wanted to treat him to a nice breakfast.  He loves Weißwurst so thought I would make that for breakfast.  Was going to run out early and get him a freshly baked Brez'n (Bavarian pretzel) but didn't want to get dressed and run to the bakery, so decided to try to make them for scratch, as I sort of wanted one too :)

I found several recipe and all seemed to be pretty much the same, flour, water and yeast.  So, I created the recipe below and it worked quite well!!  Am very pleased with the results, as was Guy!

Note* I only used Buckwheat and Amaranth as those were all I have in the pantry at the moment, When I make these next time, I will probably make a mix of those 2 along with Millet.  You can really use any GF flours you want, as long as you use the same amount in weight!

Gluten Free Bayrisch Brez'n (Bavarian Pretzels)
Makes 4 medium Brez’n

Ingredients for Brez'n:
21 g Fresh Yeast (1/2 of a cube)
1 tablespoon very Warm Water
½ cup + 2 tablespoons Warm Water
40 grams Raw Brown Sugar
160 grams Buckwheat Flour
100 grams Amaranth Flour
20 grams Tapioca Flour
½ teaspoon Xanthan Gum

For the preparation:
2/3 cup Baking Soda
6-8 cups Water
1 Egg Yolk whisk with 1 tablespoon warm water
Corse Sea Salt

Mix the yeast with a large pinch of sugar and 1 tablespoon very warm water in your stand mixer bowl. Allow this to sit for 5-10 minutes until it is bubbly.  

Shift the flours and xanthan gum together. 

When your yeast is ready, move the bowl to the stand mixer and attach the dough hook.  Add the remaining sugar and water.  Mix a few seconds until blended. 

Stir in the flours/xg mix. Mix dough on low speed 1 for a few minutes until dough forms one ball and is smooth and elastic.

Place a damp cloth over the bowl and let sit in a warm space for 45-60 minutes, or until doubles. 

Heat oven to 230°c.

Mix the 6-8 cups or water and the baking soda in a large pot and bring to a light boil and then turn down to simmer. 

Divide the dough into 4 equal parts.  Roll each into a long thick pencil shape  (about 50cm long) with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place on baking sheet lined with baking paper. 

Place each Brez’n into the boiling water, one at a time, for 30 seconds. Remove from the water using a large flat spatula. Return to the baking sheet, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the course salt if desired.

Bake approximately 10-15 minutes (depends on the flours you used) or until dark golden brown in color (this could be a couple minutes shorter or longer).

Enjoy while warm with some Weißwurst and sweet mustard!

The Weißwurst are in a bowl under the Brez'n on the left in the picture, here is a pic of what they look like for those not familiar with them.

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