Fluffy gluten-free pretzel bread
Fluffy gluten-free pretzel bread, the taste of which is incomparable to any other type of pastry.
Ingredients
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- 350 g Bread mix white Liana
- 230 ml warm water
- 65 g Liana baking soda
- 15 g of fresh yeast
- 4 tbsp melted butter
- 2 tablespoons of milk
- 1.5 tbsp cane sugar
- 1 tbsp granulated sugar (for yeast)
- 1 tsp salt
Next we need
- coarse salt
- Liana rice flour to sprinkle on the worktop
- oil for greasing the bowl and brushing the dough
- melted butter to spread on bread after baking
- Mix 1 tablespoon of granulated sugar and crushed yeast into the warm water. Let the yeast rise for about 10 minutes in a warm place.
- Gradually add Bread mix white Liana, salt, cane sugar, milk, melted butter and leavened yeast to the food processor. We work the dough with a hook and on a floured surface we make a loaf, which we transfer to a larger bowl greased with oil. Let it rise covered for about 60 minutes.
- Before the end of fermentation, let a large amount of water boil and add baking soda in parts. We add soda gradually so that the water does not boil. Divide the leavened dough into 3 parts. We make smaller loaves from each part with oiled hands. Place one at a time in boiling water. Cook for about 1.5 minutes on each side. Let the loaves drain from the water and transfer them to a tray lined with baking paper. Before baking, sprinkle with coarse salt and cut.
- Place in a heated oven and bake at 230°C for 10 minutes. Then reduce the temperature to 190°C and bake for 15 minutes. Brush with melted butter immediately after baking.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 350 g Bread mix white Liana
- 230 ml warm water
- 65 g Liana baking soda
- 15 g of fresh yeast
- 4 tbsp melted butter
- 2 tablespoons of milk
- 1.5 tbsp cane sugar
- 1 tbsp granulated sugar (for yeast)
- 1 tsp salt
Next we need
- coarse salt
- Liana rice flour to sprinkle on the worktop
- oil for greasing the bowl and brushing the dough
- melted butter to spread on bread after baking
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