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Pretzels

Preparation

30 mins

Resting

1 hour

Baking

15 mins

Makes

4-6 pretzels

Low FODMAP serve

1 pretzel

What you'll need

flour

2 ⅓ cup (330g) Lo-Fo Pantry All Purpose Flour, plus more for kneading

milk

1 cup (240g) Lactose Free Milk

brown sugar

3 tablespoon (45g) brown sugar

dry yeast

1 ½ (9g) dry yeast

butter

2 tablespoon (28g) unsalted butter

salt

1 teaspoon (7g) salt

baking soda

⅓ cup (60g) baking soda


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour

Process

Step 1

Warm the milk in a microwave until lukewarm, then add the dry yeast. Sit for 2 minutes.

Step 2

Add the brown sugar, 2 cups of flour and mix with a wooden spoon. Add the melted butter and mix further.

Step 3

Add the remaining 1/3 cup flour and salt to produce a sticky dough.

Step 4

Transfer the dough to a lightly floured work surface.

Step 5

Knead the dough, (add more flour if the dough is too difficult to handle), for about 5 minutes.

Step 6

Place the dough into a bowl and cover with tea towel, allow to rest for 60 minutes.

Step 7

Preheat fan-forced oven to 230°C (450°F) and prepare a baking tray with baking paper.

Step 8

Move the dough back onto your floured work surface and punch to deflate.

Step 9

Divide dough into 6 pieces, roll and stretch each piece with palms of your hand into 60 centimetre (30 inch) ropes.

Step 10

Form each rope into a pretzel shape.

Step 11

Dissolve baking soda with 3 cups of warm water, use this mix to lightly brush the pretzels.

Step 12

Bake pretzels for approximately 12-15 minutes depending on their thickness.

Step 13

Cool on a wired rack.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour