Servings: 16

Weight Watcher Smart Points: 5

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 2/3 cups baking soda
  • 3 cups all purpose or gluten free flour blend *see note
  • 2 ounces coconut oil, melted
  • 1 tablespoon coconut palm sugar (or sugar)
  • 2 1/2 teaspoons instant yeast
  • Pretzel or Kosher Salt
  • 1 1/2 cup toasted quinoa flour (see note)
  • 2 teaspoons sea salt
  • 1 3/4 cups warm water (110 to 115 degrees)
  • 10 cups water
  • 2 tablespoons Earth Balance (or butter), melted

Instructions

  1. In a small bowl combine warm water, yeast and sugar
  2. Stir gently until combined and set aside for 5 to proof
  3. In combine salt and flours in the bowl of a stand mixer fitted with the paddle attachment
  4. Mix until well combined
  5. If using all purpose flour switch to the dough hook
  6. (no need for gluten free flour) And add in yeast mixture and oil
  7. Mix on low until combined and then increase speed to high and mix for 4 minutes
  8. Remove from bowl and place into a well oiled bowl
  9. Cover and place in a warm place for 50 to 55 minutes
  10. Preheat oven to 425 degrees
  11. Line 2 large baking sheets with parchment paper
  12. Bring 10 cups of water and baking soda to a boil in a wide saucepan or roasting pan
  13. Turn the dough out on an oiled work surface and divide into 8 pieces
  14. Roll each piece into a 24 inch rope and slice each rope into 1 – inch pieces
  15. Place a lightly damp towel over the dough to prevent drying out
  16. Using a slotted spoon lower pretzels into boiling water and boil for 30 seconds, flipping them over a couple of times
  17. Remove pretzels from the water and place them on prepared baking sheets
  18. Brush each pretzel with the melted butter and sprinkle with salt
  19. Bake for 12 to 14 minutes, until dark golden brown
  20. Serve warm, brushing with additional butter if desired
  21. If using gluten free flour blend, ensure that you use one with xanthan gum
  22. If yours does not have it, add 2 1/2 teaspoons of xanthan gum to your flour mixture.

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