Gluten Free Rosemary Parmesan Pretzels
Ingredients
- 1 1/2 cup warm water
- 2 tablespoons coconut sugar
- 1 tablespoon instant active dry yeast
- 3 1/2 cups Kodiak 'Gluten Free' baking mix
- 1 teaspoon salt
- 1/2 cup grated parmesan cheese
- 2 tablespoons finely chopped rosemary
- 1 Large whole egg (* TOPPING *)
- 2 tablespoons water (* TOPPING *)
- 1/2 teaspoon salt (* TOPPING *)
- 2 tablespoons grated parmesan cheese (* TOPPING *)
- 1 tablespoon finely chopped rosemary (* TOPPING *)
- 2 tablespoons melted ghee (* TOPPING *)
Directions
|
Step 1
|
|
| Combine water, yeast, and coconut sugar in the bowl of a stand mixer fitted with the dough hook. Mix until frothy and let stand for 5 minutes. |
|
Step 2
|
|
| In a separate bowl combine Kodiak, salt, parmesan cheese, and rosemary. Slowly add the flour mixture to the wet mixture. Knead for 5 minutes. If the dough is too sticky, add a little more Kodiak until it comes together into a smooth ball. Cover with a kitchen towel and rest dough for 15-30 minutes. |
|
Step 3
|
|
| Preheat oven to 425 degrees F. |
|
Step 4
|
|
| Turn dough onto a work surface and knead for 1-2 minutes. Divide dough into equal portions and form pretzels. Place on a baking sheet lined with parchment paper. |
|
Step 5
|
|
| In a small bowl combine egg and water. Brush mixture on each pretzel and then sprinkle with remaining salt, cheese, and rosemary. |
|
Step 6
|
|
| Bake for 10-12 minutes. Brush with melted ghee and bake for an additional 5 minutes until pretzels are golden brown. |
Note
NUTRITIONAL INFORMATION (makes 6 pretzels): calories- 359, fat- 13 grams, carbs- 44 grams/ fiber- 6 grams, protein- 13 grams PER SERVING
Print recipe