“I wake up every morning in a bed that’s too small. Drive my daughter to a school that’s too expensive and then I go to work to a job for which I get paid too little. But on pretzel day….Well, I like pretzel day.” — Stanley Hudson, from The Office
These warm, salty, chewy-soft gems are from Colleen Patrick-Goudreau’s The Joy of Vegan Baking, page 174.
We substituted white spelt flour for the unbleached all-purpose flour listed in the recipe because we are always looking for ways to reduce gluten in our diets, and while spelt flour is not gluten-free it is lower in gluten than regular wheat flour. The spelt pretzels came out tasting just like the all-purpose wheat flour ones we’ve made in the past. We sprinkled coarse sea salt and smoked sea salt on top. They were so good hot out of the oven with mustard!
Pretzel Fact: Until the 1930s pretzels were handmade, and the average worker could twist 40 a minute.