These were so delicious and so easy.

Honestly, they were so good that I realized I need a better dipping sauce! On the lookout for some, if you have any ideas!

whole wheat soft pretzels:

• 3 cups whole wheat flour
• 2 1/4 tea active yeast
• 1 1/4 tea salt
• 1 cup of warm water
• 1 TBS agave nectar
• tea dry herbs (I used Italian)
• tea red pepper flakes
• 1 garlic clove, minced

Combine dry ingredients.

Combine wet ingredients. (Mix agave and water together first.)

Combine with a wooden spoon, then hands to mix dough.

Let dough rest at least one hour.

gluten free soft pretzels

• 3 cups GF flour (I used all purpose)
• 2 1/4 tea active yeast
• 1 1/4 tea salt
• 1 cup of warm water
• 1 TBS agave nectar
• 2 TBS ground flax seed
• 6 TBS warm water
• tea dry herbs (I used Italian)
• tea red pepper flakes
• 1 garlic clove, minced

Mix agave with one cup of water.

Separately, mix flax seed with 6 TBS warm water for at least five minutes.

Combine dry ingredients.

Combine wet ingredients. (Mix agave and water together first.)

Combine with a wooden spoon, then hands to mix dough.

Let dough rest at least one hour.

Cut into sixths.

Note: GF dough can be tricky and mine wouldn’t knot. Alternately, roll out as best you can and roll up in a coil. It’s still pretty and pretzel-like!

Finished product:

Paint each knot with olive oil and dot with minced garlic and salt.

Bake 350′ for 12 minutes. (Check at 10.)

I ate mine with yellow mustard : ) Happy Soft Pretzel Day!