Gluten-free pretzels
A great substitute for chips with a good wine.
Ingredients
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Dough
- 600 g Universal mix Liana
- 250 g vegetable fat
- 1 piece of 33% whipping cream
- 150 g sour cream
- 30 g Salajka - deer salt Liana
- 10 g of salt
For sprinkling
- grated cheese, poppy seeds, sesame, flax, coarse salt, cumin...
Appendices
- egg for brushing
- plate 37x27 cm
1. Mix all the ingredients for the dough together. For easier processing of vegetable fat, it can be grated on a coarse grater.
2. Roll out the dough to a thickness of 0.5 - 1 cm. Cut shapes out of the dough using a pretzel mold. If you don't have a pretzel mold, you can use another one.
3. Place the pretzels on a baking sheet lined with baking paper. Brush them with beaten egg and sprinkle with poppy seeds, cheese, sesame, flax, etc.
4. Bake in a heated oven at 180°C for approx. 15 minutes until pink.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 600 g Universal mix Liana
- 250 g vegetable fat
- 1 piece of 33% whipping cream
- 150 g sour cream
- 30 g Salajka - deer salt Liana
- 10 g of salt
For sprinkling
- grated cheese, poppy seeds, sesame, flax, coarse salt, cumin...
Appendices
- egg for brushing
- plate 37x27 cm
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