Ok this recipe calls for the breadmix by Hammermühle "Hell" (light). This is a cornstarch, corn flour, rice flour and potato flour with guar gum-- based flour.
I think the Featherlight recipe with some added cornflour may work, but I have not tried it.
1 kilo of this flour sifted
1 teaspoon (from the table, not measuring spoons) sugar
1 package rapid rise yeast
4 teaspoons (US measurements) of Baking Powder
Add the sugar to the water and allow the yeast to proof for about 5 minutes, then add it and the baking powder to the flour. Allow this to sit for 10 minutes.
Mix lightly with a spatula and add three tablespoons (from the table, not measuring spoon) of salt. You will need an additional 300-500ml of water to add as you mix this with the dough hook of your stand mixer.
This takes around 10 minutes.
Add about 5 gram of Natriumhydroxid to 100ml water on the stove. You needn't cook this, but the water needs to be at the least 80 - 90 °C hot for the bread.
Form bread balls with wet hands, and use a slotted spoon to add these to the water on the stove. Remove from the water to a baking sheet lined with baking powder, add coarse salt and cut across the top with a sharp knife.
Bake at 220 °C for 20-30 minutes.
We made these, and the only difference with ours and his, is that we allowed ours to rise overnight (about 7 hours or so) prior to beating it down and forming it.
They came out wonderfully well, and I think that the soft pretzel recipe at Celiac.com will suffice for these if you do not have this breadmix.