How many pretzels do you want to bake?
Crispy, gluten-free pretzels with a traditional taste – easy to prepare.
#gluten-free
#lactose-free
Ingredients
For the pre-dough:
-
50
g
KOMEKO BROTGENUSS
-
75
g water
-
7
g dry yeast
-
some honey
For the main dough:
-
350
g
KOMEKO BROTGENUSS
-
100
g tapioca starch
-
8
g salt
-
40
g lard
-
0.5
tsp apple cider vinegar
-
260
g water
Other:
-
500
g lye (from lye pearls, preferably 1 day old, can be used several times)
-
Pretzel salt
Preparation
- Prepare the pre-dough
Mix KOMEKO BROTGENUSS, water, dry yeast, and a little honey. Cover and let the pre-dough mature for about 30 minutes. - Prepare the main dough
Knead the pre-dough with KOMEKO BROTGENUSS, tapioca starch, salt, lard, apple cider vinegar and warm water into a smooth dough.
Immediately weigh the dough into 120g pieces and shape into pretzels or rolls. - Lye bath and preparation
Now dip the pieces once in lye (lye temperature 25-30 °C), place them on a baking tray lined with baking paper, sprinkle with salt and cut into slices. - Cooking and baking
Let it cook for a good half hour and then bake in a preheated oven at 230°C top/bottom heat for 13-15 minutes.
CAUTION: Lye can cause chemical burns. Protect clothing and eyes, and wear gloves. Surfaces such as wood and aluminum can be damaged. It is best to use stainless steel containers and surfaces. Once mixed, lye can be reused several times before it loses its properties. Store in a closed glass jar (never drinking bottles) with clearly visible labels and in a cool place out of reach of children. For disposal down the drain, dilute heavily with water.
Our tip: If you have the opportunity, you can let the pretzels cook for 15 minutes and then freeze them. Remove them from the freezer in the evening, dip them in lye, let them stand for 5 minutes, and then bake them.
