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Makes 12 pretzels

Two ingredients—yeast and baking soda—give these pretzels their traditional taste. The only
thing that’s missing is the stone-ground mustard.
These pretzels are best enjoyed warm from the oven. Alternatively, microwave for 10 seconds
prior to serving.

1½ cups water (100–110°F)
1 package (¼ ounce) instant (rapid rise) yeast
2 cups garbanzo bean (chickpea) flour 2 cups almond meal/flour
1 cup ground golden flaxseeds
2 teaspoons kosher salt
4 tablespoons butter, melted
1 egg
1 tablespoon water
½ teaspoon baking soda Coarse sea salt to taste

In a small bowl or glass measuring cup, whisk the water and yeast until the yeast dissolves. Let
stand for 10 minutes.

In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the
garbanzo bean flour, almond meal/flour, flaxseeds, and kosher salt. Add the butter and stir or
mix to combine. Add the yeast mixture and stir for 10 minutes or mix for 5 minutes, or until all
the ingredients are evenly distributed and a loose ball of dough forms. If using a stand mixer, be
sure to scrape down the sides and along the bottom of the mixing bowl. Cover the bowl with
plastic wrap and let stand in a warm place for about 1 hour, or until the dough increases in size
(it will not double like traditional gluten-containing dough).
Preheat the oven to 350°F. Set oven racks in the upper third and lower third of the oven. Line 2
baking sheets with parchment paper. In a small bowl, lightly beat the egg, water, and baking
Lightly coat a work surface with oil or cooking spray (and lightly coat your hands, if necessary).
Turn out the dough onto the work surface and knead a few times to bring the dough together.
Divide into 12 pieces, and roll each piece into a ball.
Cover the balls with plastic wrap while forming the pretzels.
Roll each dough ball into a 10” rope and then shape into a traditional pretzel or any shape you
like. Transfer to the baking sheets and reshape if necessary. (If the dough cracks or breaks,
simply pinch it back together.) Brush the pretzels with the egg wash and sprinkle with the
coarse sea salt.

Bake for 25 minutes, or until the pretzels are golden and slightly firm to the touch.

PER SERVING: 265 calories, 11 g protein, 19 g carbohydrates, 18 g total fat, 3 g saturated fat, 8
g fiber, 359 mg sodium

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