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Easy Gluten-Free Oat Flour Pretzels with Honey Mustard Dipping Sauce

Easy Gluten-Free Oat Flour Pretzels with Honey Mustard Dipping Sauce

Have you ever avoided making something because you assumed it would be difficult but then you finally give in & realize it’s actually super easy and WHY THE HECK have you been avoiding making such a delicious thing for so darn long?!?!?!
Yeah. We hear that and this one is for you. You CAN in fact have big, yummy, fluffy, gluten free pretzels easily AND without yeast (we used dairy-free yogurt instead)!
Great for a fun after-school or sports snack, make extra batches and freeze them for later!

Easy Gluten-Free Oat Flour Pretzels with Honey Mustard Dipping Sauce

Makes: 10 small-medium pretzels

4.5 cups oat flour
¼ cup tapioca starch or arrowroot starch
1 tbsp cornstarch
1 tbsp baking powder
½ tsp PRI Fine Sea Salt
2 tbsp PRI Manuka Blend or 5+ Honey
½ cup unsweetened coconut yogurt
1 ½ cups water (warm to the touch)
¼ cup baking soda (for the bath)
5 cups water

Egg wash (1 egg yolk + 1 tbsp water)
PRI Flaky Sea Salt

Preheat the oven to 425ºF, and line your baking sheet with a silpat mat or parchment paper.
In a large bowl, whisk together your dry ingredients: oat flour, tapioca or arrowroot, baking powder, cornstarch and sea salt.
Next, pour the dry mixture into a stand mixer with the dough hook attachment.
Pour in the warm water and turn it on low speed.
Slowly add in the manuka honey, let it mix for a few seconds and then very slowly add in the coconut yogurt, increase the speed to medium.
The dough should start to come together and resemble a yeasty dough. If it’s too wet add 1 tbsp of oat flour at a time, if it’s too dry add in 1 tbsp of water at a time.
Once the dough is formed into a ball. Let the dough sit for 5 minutes. While doing this, bring 5 cups of water and ¼ cup of baking soda to a boil.
Slice the dough into 8 sections, roll each section in a long rope and then form a horseshoe shape, cross the ends over the other and make a loop, then twist the ends again and loop up to create a pretzel shape. Complete until you have all your pretzels shaped.
Next, once the baking soda bath has started to boil drop in 1-2 pretzels at a time with a spatula with holes. Cook each pretzel until it starts to look brown 1-2 minutes, you can flip if you’d like for an even bake and coating.
Continue until all the pretzels have soaked in the baking soda bath and transfer them to the prepared baking sheet.
Create an egg wash but combine 1 egg yolk with 1 tbsp water, and brush it on. Top with PRI Flaky Sea Salt. Bake for 18-20 minutes or until golden brown.
Once golden brown, remove from the oven and let cool before serving with honey mustard dipping sauce. Feel free to add more salt if preferred at this point. Store in an air-tight container or ziplock bag.

Honey Mustard Dipping Sauce

⅓ cup dijon mustard (with or without seeds)
3 tbsp PRI Manuka Honey
¼ cup mayo (dairy free works great too!)
1 tbsp yellow mustard
1 tbsp lemon juice
¼ tsp chili powder (optional)

Mix the dijon mustard with the honey and vegan mayo. Stir until well combined.
Next, add in yellow mustard, the lemon juice and optional chili powder.
If your dijon mustard has seeds, throw it in a high speed mixer and blend until more smooth.
Pour into a sauce dish and dip your pretzels in! Enjoy!


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