In Fredericksburg, TX we have a favorite bakery, called Pritzer Sweet Shop (pritzersweetshop.com). In fall, if there is a season we can call “fall” in Texas ;), we like to visit Fredericksburg. Last week we went for the Oktoberfest, and we could not help not buying pretzels at the Pritzer Sweet Shop. You know my daughter cannot eat anything that contains gluten, and she was left out of the fun. So, I had the idea to bake the famous Bavarian pretzel’s gluten-free version. Recipe is below.

Ingredients (for 9 pieces):

• 0.5 oz (15g) gluten-free dried yeast
• 6.7 fl oz (200 ml) plant-based milk or half and half
• 16.5 oz (470g) gluten-free flour (I used gluten-free bread flour)
• 2 tablespoon of salt
• 1.76 oz (50g) unsalted, melted butter (it’s easier to work with it)
• 4.4 fl oz (130ml) water

Instructions:

1. Warm up the milk in the microwave, be careful, it should not be hot.
2. Add the dried yeast, set it aside for 5 minutes.
3. Mix the flour with the salt, the butter.
4. Add the milk and yeast combo to the flour and knead it until you get a smooth dough. If it’s sticky, add a bit more flour.
5. Let it sit for 1 hour.
6. After 1 hour, divide it to 9 pieces and form them into a ball shape.
7. Set them aside for another half an hour.
8. When it’s done, place 1 ball on a baking mat and with a rolling pin flatten them a bit. Then roll the flattened dough into a long, 20 inch rope. Repeat it 8 more times.
9. Fold them into a U shape, twist the ends and bring the ends down to the bottom of the U.
10. Place the pretzels into boiling water and baking soda and let both sides of them boil for 30 seconds.
11. Place them onto a baking sheet.
12. Bake them for 12 minutes on 375°F.

Enjoy! 🙂