Gluten-Free Laugenstange
Discover the irresistible charm of Gluten-Free Laugenstange—an authentic take on the classic German pretzel stick, specially crafted for gluten-free diets! With a perfectly chewy texture and signature golden-brown crust, these pretzel sticks are sure to become a favorite. This recipe combines gluten-free baking flour, active dry yeast, and melted butter to create a soft and airy dough, while a quick baking soda bath ensures the iconic pretzel flavor and shine. Finished with a light egg wash and a sprinkle of coarse sea salt, these Laugenstange deliver a delightful balance of savory richness and satisfying crunch. Perfect as an afternoon snack, a party appetizer, or a unique addition to your bread basket, this gluten-free creation makes it easy to enjoy the timeless taste of traditional German bread. Ready in under two hours and yielding eight delicious servings, these Gluten-Free Laugenstange are proof that everyone can indulge in bakery-style goodness at home!
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Ingredients
- 500 grams Gluten-free baking flour
- 7 grams Active dry yeast
- 300 ml Warm water
- 15 grams Sugar
- 10 grams Salt
- 50 grams Butter (melted)
- 50 grams Baking soda
- 1 piece Egg yolk
- 0 to taste Coarse sea salt
Directions
Step 1
In a large mixing bowl, combine 150 ml of warm water with the sugar and yeast. Allow it to sit for 5-10 minutes until frothy.
Step 2
Add the gluten-free baking flour, melted butter, and salt to the yeast mixture. Gradually add the remaining 150 ml of warm water, mixing until a smooth dough forms.
Step 3
Knead the dough on a floured surface for about 5 minutes until it is no longer sticky. Place it back in the bowl, cover with a damp cloth, and let it rise in a warm place for about 60 minutes or until doubled in size.
Step 4
Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
Step 5
Punch the dough down and divide it into 8 equal pieces. Roll each piece into a 20 cm (8 inches) long stick.
Step 6
In a large pot, bring about 2 liters of water to a boil and add the baking soda. Carefully dip each dough stick into the boiling water for about 30 seconds, then remove and place on the prepared baking tray.
Step 7
Beat the egg yolk and brush it over the top of each pretzel stick. Sprinkle each with coarse sea salt.
Step 8
Bake in the preheated oven for 15-20 minutes until golden brown.
Step 9
Allow the Laugenstange to cool on a wire rack before serving.
Nutrition Facts
| Serving size | 958.3 grams (958.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2325 |
| Total Fat 52.90g | 68% |
| Saturated Fat 28.30g | 142% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 294mg | 98% |
| Sodium 19599mg | 852% |
| Total Carbohydrate 398.30g | 145% |
| Dietary Fiber 16.40g | 59% |
| Total Sugars 20.60g | |
| Protein 35.80g | 72% |
| Vitamin D 18IU | 91% |
| Calcium 85mg | 7% |
| Iron 7mg | 38% |
| Potassium 420mg | 9% |
Source of Calories