Soft Pretzels with Red Pesto (Low FODMAP)
For the Pretzels
- 1/2 cup almond milk
- 1/2 cup warm water
- 2 tsp yeast
- 1/2 tbsp caster sugar
- 2.5 cups gluten free plain flour
- 1/2 tbsp salt
- 4 tbsp bicarb soda
- boiling water
- 1 egg
For the Red Pesto
- 1/2 cup roasted red capsicums check for high FODMAP ingredients
- 1/3 cup semi dried tomatoes check for high FODMAP ingredients
- 2 tbsp basil
- 1 tbsp pine nuts
- 1/2 tbsp olive oil
In a large mixing bowl, combine the milk and warm water and microwave for 20 seconds to make the entire mixture warm (you should be able to test it with your finger without it being too hot).
Sprinkle the yeast and sugar over the top of the warm milk/water mixture, cover with a tea towel and set aside for 5 minutes.
After 5 minutes, whisk the yeast and sugar into the liquid until incorporated.
Add the salt and sift in the flour, and mix until a sticky dough forms.
Turn the dough out onto a floured surface and knead for roughly 3 minutes or until smooth and elastic.
Place the dough back in the bowl and cover again with the tea towel. Set aside in a warm place for 30 minutes.
Meanwhile, make the red pesto by combining all the ingredients in a blender. Blend to your desired consistency, adding more olive oil and water if you'd like a smoother pesto.
Once the dough has been sitting for the 30 minutes, preheat the oven to 180C. Line a large baking tray with baking paper.
In a large baking dish at least 4cm deep, sprinkle in the bicarb soda and fill with boiling water to the halfway point. Swirl the water around so the bicarb mostly dissolves.
Cut the dough into 8 even portions and roll each portion into a long sausage.
To fold the pretzels, cross each end of the sausage over, leaving about 2cm above the cross and a loop below. Twist the ends around each other once more, and then pull the cross down over the loop, pressing the dough together lightly.
Place the pretzels in the bicarb/water solution for 2 minutes before removing with a slotted spoon and placing on your lined tray.
In a small bowl, whisk an egg. Brush the egg over the top of each pretzel to glaze.
Bake in the oven for 15 minutes or until golden brown.
Serve with melted butter, salt and red pesto.