- Almond Flour
- Cook Time
- 30 Minutes
Sweet Cinnamon Almond Pretzels:
Place milk in a large mixing bowl and sprinkle about a tablespoon of the sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to bubble a little.
Add remaining sugar, eggs, yogurt and vanilla and mix well. Using a dough hook, beat in remaining ingredients (mixture will be sticky).
Dust a board heavily with both flours and knead until a smooth dough forms, adding additional flours if needed. Place in a lightly buttered bowl and turn to coat both sides. Cover with plastic wrap or a dish towel and let rise in a warm spot for 30 minutes.
Divide dough into 8 pieces. Roll each into a 16-inch long piece and twist into pretzel shapes. Let stand for 15 minutes more.
Bring a large pot of water to a boil and stir in baking soda. Preheat oven to 425°F.
Line a large baking sheet with parchment paper and add a generous sprinkle of coarse sugar.
Drop pretzels a few at a time into boiling water cooking for 15 seconds on each side. Remove with a slotted spoon and place on baking sheet.
Brush with egg wash and sprinkle with additional sugar. Bake for 15 minutes or until pretzels are golden brown.