Name: Sweet Cinnamon Almond Pretzels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 1/4 cup warm milk; 1/3 cup sugar, divided; 1 package instant dry yeast (2 1/4 teaspoons); 2 eggs; 1 (5.3-oz.) container vanilla Greek yogurt; 1 teaspoon vanilla extract; 2 cups scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted; 3/4 cup gluten free all-purpose baking flour; 1/2 cup oats; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon salt; Water; 2 tablespoons baking soda; 1 egg, beaten; 1 tablespoon honey; Coarse raw sugar

Directions

Preparation

Step 1 complete
Place milk in a large mixing bowl and sprinkle about a tablespoon of the sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to bubble a little.
Step 2 complete
Add remaining sugar, eggs, yogurt and vanilla and mix well. Using a dough hook, beat in remaining ingredients (mixture will be sticky).
Step 3 complete
Dust a board heavily with both flours and knead until a smooth dough forms, adding additional flours if needed. Place in a lightly buttered bowl and turn to coat both sides. Cover with plastic wrap or a dish towel and let rise in a warm spot for 30 minutes.
Step 4 complete
Divide dough into 8 pieces. Roll each into a 16-inch long piece and twist into pretzel shapes. Let stand for 15 minutes more.

Boiling Liquid

Step 5 complete
Bring a large pot of water to a boil and stir in baking soda. Preheat oven to 425°F.
Step 6 complete
Line a large baking sheet with parchment paper and add a generous sprinkle of coarse sugar.
Step 7 complete
Drop pretzels a few at a time into boiling water cooking for 15 seconds on each side. Remove with a slotted spoon and place on baking sheet.