|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