| 12 | 90 | 120 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h 10 min | 20 min | 16 |
| 1 1/2 cup | Water (lukewarm, pretzels ) |
| 1 tbsp | Cane sugar (pretzels ) |
| 1 tbsp | Yeast, active dry (pretzels ) |
| 2 cup | Rice flour, white (pretzels ) |
| 1/4 cup | Tapioca starch (pretzels ) |
| 4 tsp | Sea Salt (1 tsp for dough and 3 tsp to sprinkle on top, pretzels ) |
| 2 tbsp | Extra virgin olive oil (pretzels ) |
| 1 tbsp | Maple syrup, pure (glaze) |
| 2 tbsp | Almond milk, vanilla, unsweetened, Silk (glaze) |
| 5 tbsp | Yellow mustard (honey mustard) |
| 3 tbsp | Maple syrup, pure (honey mustard) |
| 1 tbsp | Mayonnaise, vegan (honey mustard) |
Combine ¼ Cup water, yeast and sugar in a small bowl and set aside for 10 minutes.
In a large bowl, combine all of the dry pretzel ingredients and add the yeast mixture, water and olive oil.
Kneed, form into a ball, and proof in at room temperature or a warm window sill for 1 hour – covered with a cloth.
Preheat your oven to 450°F.
Using a piping bag and a large round tip, pipe desired length of pretzel sticks onto a parchment lined baking dish.
In a small bowl combine the glaze ingredients and brush on top of pretzel sticks.
Sprinkle with coarse sea salt and bake for 15-20 minutes or until golden.
In a bowl, whisk together the honey mustard ingredients and enjoy along side warm
| Grain | 0.2 |
