DIRECTIONS

• In large mixing bowl, dissolve 1 packet of yeast into 1 ½ cups of lukewarm water.
• Add 2 tbsp sugar and about 2 tsp salt. Stir until dissolved.
• Gradually add 2 cups of almond flour and 2 cups of regular flour. Mix until a dough forms.
• Let the dough sit in the bowl for 30 minutes.
• Meanwhile, get the pretzel “bath” ready. Add 2 cups lukewarm water and 2 tbsp baking soda to a shallow dish. Mix well and set aside.
• After your dough has rested, roll into long snake-like shapes and twist into pretzels.
• Dip each pretzel into the “bath” mixture and place onto a greased baking sheet. Repeat until baking sheet is full leaving a bit of room between the pretzels.
• Bake on 400° for 8-10 minutes.
• Once you take them out of the oven, immediately brush with melted butter and sprinkle coarse sea salt on top.
• Serve with Koops’ Stone Ground Mustard and enjoy!