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!
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