Serves: 5
Total Calories: 164
Yield: 8 Pretzels

1 package quick rise dry yeast
3/4 cup warm water
2 cups rye flour (or 1 cup oat flour and 1 cup barley flour)
1 teaspoon salt
3/4 teaspoon Ener-G Egg Replacer mixed with 1 Tbsp rice milk, oat milk, or water
1 teaspoon honey
olive oil
kosher salt
deli mustard (optional)
honey to mix with mustard (optional)

Preheat oven to 425 degrees. Dissolve yeast in warm water in large bowl. In another bowl, combine rye flour and salt. Add egg replacer and honey to yeast. Mix well. Add flour and salt. Mix well. Flour hands and form dough into a ball. Knead it about 20 times, turning the dough as you do so. Divide dough into 8 parts. Roll each piece into a rope and shape. Grease a cookie sheet with olive oil (or an allowed vegetable cooking spray). Transfer shapes to tray. Brush with a little olive oil, sprinkle with kosher salt, and bake for 12–15 minutes until golden brown. Serve plain or with a little deli mustard or, for a sweeter treat, mix deli mustard with honey for honey-mustard dipping sauce.

Nutritional Facts:

Serves: 5
Total Calories: 164
Calories from Fat: 8

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Soft Pretzels