Homemade Pretzels.

Wheat-Free Soft Pretzels
Recipe from The Urban Vegan.

- 2 ½ - 3 cups white spelt flour
- 2 ½ tsp instant yeast
- ¼ tsp salt
- 1 tsp agave nectar, dissolved in 1 cup warm water
- A bowl filled with water, 1 tsp sugar, and a dash of salt

For pretzel topping:
- ¼ cup melted vegan butter
- 8 tbsp sugar
- 6 tbsp cinnamon

In a large bowl, mix flour, yeast, salt, and agave water. Knead until smooth and pliable, about five minutes. Add flour if the dough is sticky. Cover tightly with plastic & rest 40 minutes. Preheat oven to 475° F. Grease two cookie sheets. Divide the dough into 8 pieces for medium pretzels, 16 pieces for mini pretzels, or 24 pieces for pretzel sticks. For a large pretzel, roll the dough into 2-foot skinny threads, make a U-shape, twist ends near top, fold twisted ends over to meet bottom of the U. Dip each pretzel in the water/salt/sugar mixture and rest on cookie sheets 5 minutes. Bake 5-10 minutes or until golden brown. Remove from oven and brush with butter. Sprinkle with cinnamon/sugar mixture.

I had to add a lot of extra flour during the kneading/shaping process because the dough was very sticky. I also got a little creative and didn't pay attention to how many pieces I wanted. I just broke off pieces of the dough in various sizes and created sticks, mini pretzels, pretzel balls, pretzel letters. and lumpy, distorted pretzels. My pretzels may look a little silly, but I don't care. The first time is never perfect, and they taste great!

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a year ago: deer.