Low FODMAP serve
What you'll need
2 ⅓ cup (330g) Lo-Fo Pantry All Purpose Flour, plus more for kneading
1 cup (240g) Lactose Free Milk
3 tablespoon (45g) brown sugar
1 ½ (9g) dry yeast
2 tablespoon (28g) unsalted butter
1 teaspoon (7g) salt
⅓ cup (60g) baking soda
Warm the milk in a microwave until lukewarm, then add the dry yeast. Sit for 2 minutes.
Add the brown sugar, 2 cups of flour and mix with a wooden spoon. Add the melted butter and mix further.
Add the remaining 1/3 cup flour and salt to produce a sticky dough.
Transfer the dough to a lightly floured work surface.
Knead the dough, (add more flour if the dough is too difficult to handle), for about 5 minutes.
Place the dough into a bowl and cover with tea towel, allow to rest for 60 minutes.
Preheat fan-forced oven to 230°C (450°F) and prepare a baking tray with baking paper.
Move the dough back onto your floured work surface and punch to deflate.
Divide dough into 6 pieces, roll and stretch each piece with palms of your hand into 60 centimetre (30 inch) ropes.
Form each rope into a pretzel shape.
Dissolve baking soda with 3 cups of warm water, use this mix to lightly brush the pretzels.
Bake pretzels for approximately 12-15 minutes depending on their thickness.
Cool on a wired rack.
Recipe by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet