pretzel recipe; attn: tiavfour

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Pretzels

By Karyn

Make Lois Lang’s bread recipe below:

2 ½ c. blanched, ground almonds

¼ - 1/3 c. melted butter

1 c. dry curd cottage cheese

1 tsp. baking soda

¼ tsp. salt

3 eggs

Place eggs, melted butter, dry curd cottage cheese, baking soda, and salt

in food processor using metal blade. Process until the mixture is thick

and resembles butter in texture.

Add almond flour and process until mixed thoroughly. If the stiffness of

the mixture stops the processor, remove the dough with wet hands and

knead by hand until almond flour is thoroughly mixed into other

ingredients.

The dough should be stiff. If it’s watery, put it in the refrigerator

until it firms up.

Get your " pretzel " dough and put in a cake decorator or Ziploc baggie

with the corner snipped.

Put some parchment paper on your pan (helps with the sticking) and spray

lightly with preferred oil,

Using cake decorator bag or Ziploc baggie method, make lines, doodles,

reg twisted shapes, etc. Make them a bit thick. If they are too thin,

they cook too fast and break easily into crumbs.

Bake them at 300 for about 10 minutes, remove them to make sure they are

fairly firm, but not fully cooked. Lightly brush with egg/egg white.

The egg is to help them brown and crispy like a pretzel.

Continue baking again for an additional 10-20 minutes. Once they are

done and cooled, slide them off the paper and into a Ziploc baggie.

Notes:

(1) Pretzels can be made darker by adding pecan flour or other nut

flours.

(2) Pears, apples, veggies and other foods can be added to the dough by

substituting some of the eggs for pureed veggies, fruits, etc

(3) Garlic bread sticks can also be made.