These spicy pretzels are great with mustard on top. But better yet, try them with salsa or a melted cheese dip! Adjust the amounts of cayenne and pepper to suit your palate.
- Yield: 8 to 12 Pretzels
- 3 cups (12 oz / 340 g) almond flour
- 2 teaspoons butter-flavored sprinkles
- 1½ teaspoons baking powder
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 teaspoon crushed red pepper flakes
- ½ to 1 teaspoon cayenne pepper
- ¼ to ¾ teaspoon ground black or white pepper
- 2 eggs (3.5 oz / 99 g)
- 2¼ teaspoons (1 package) instant or active dry yeast
- 2 tablespoons warm water (about 95°F, or 35°C)
How to Make It
- Preheat the oven to 350°F (177°C), or for crispier pretzels, preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or a silicone mat, then lightly mist the surface with spray oil.
- In a medium bowl, combine the almond flour, butter-flavored sprinkles, baking powder, xanthan gum, salt, red pepper flakes, cayenne, and black pepper and whisk until well mixed. In a large bowl, whisk the eggs. In a small bowl, stir the yeast and water together until the yeast dissolves, then stir the mixture into the eggs (no need to wait for the yeast to bubble, because it’s only for flavor, not leavening).
- Add the flour mixture to the eggs and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough.
- Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 to 12 equal portions and form each into a ball. (You may want to oil your hands to prevent sticking.) Gently roll each ball into a strand 10 to 15 inches long and ½ inch in diameter. If the strands split or fall apart, press them back together; if they’re too crumbly to hold together, put the dough back in the bowl and stir in 1 or 2 teaspoons of water. Form each strand into a pretzel shape as shown opposite, then place the pretzels on the prepared pan. They won’t spread, so you can position them fairly close together.
- Make the egg wash by whisking the egg, water, and baking soda together until frothy, then brush the mixture over the pretzels. Sprinkle the coarse salt evenly over the pretzels, then do the same with the sesame seeds.
- Bake for 12 minutes, then rotate and bake for 12 to 18 minutes, until firm to the touch and golden brown.
- Immediately transfer the pretzels to a wire rack using a metal or plastic spatula. Let cool for at least 10 minutes before serving.