325 g/11 oz/2 cups strong white gluten free strong flour
75 g/2 ½ oz/1/2 cup rye flour
2 tsp soft light brown sugar
4 tsp salt
1 tsp salt
1 tsp fast action dried yeast
1 tbsp rock salt, to garnish
1.In a bowl, mix together the flours, sugar, a teaspoon of salt and yeast, Gradually mix in enough water to make a dough.
2.Knead on a floured surface for 5 minutes until smooth and elastic. Return to the bowl, cover loosely and leave to rise for 1 hour.
3.Tip the dough out onto a floured surface and knead well. Divide into 16 equal pieces.
4.Roll each piece into a thin sausage about 30 cm (12in) long. Shape to form a rainbow, then twist the ends together in the centre and press the ends to seal.
5.Transfer to a greased baking sheet and cover loosely. Leave to rise for 30 minutes or until half as big again.
6.Preheat the oven to 200°C (180°C fan)/400F/Gas 6. Bake the pretzels for 10 minutes or until browned.
7.Meanwhile, warm the rest of the plain salt in a little water in a small pan. Stir until dissolved. Brush over with rock salt.
Some with salt and others base with cinnamon