Pretzels
By Karyn

Make Lois Lang’s bread recipe below:

2 ½ c. blanched, ground almonds
¼ - 1/3 c. melted butter
1 c. dry curd cottage cheese
1 tsp. baking soda
¼ tsp. salt
3 eggs

Place eggs, melted butter, dry curd cottage cheese, baking soda, and salt in food processor using metal blade. Process until the mixture is thick and resembles butter in texture.

Add almond flour and process until mixed thoroughly. If the stiffness of the mixture stops the processor, remove the dough with wet hands and knead by hand until almond flour is thoroughly mixed into other ingredients.

The dough should be stiff. If it’s watery, put it in the refrigerator until it firms up.

Get your "pretzel" dough and put in a cake decorator or Ziploc baggie with the corner snipped.

Put some parchment paper on your pan (helps with the sticking) and spray lightly with preferred oil, Using cake decorator bag or Ziploc baggie method, make lines, doodles, reg twisted shapes, etc. Make them a bit thick. If they are too thin, they cook too fast and break easily into crumbs.

Bake them at 300 for about 10 minutes, remove them to make sure they are fairly firm, but not fully cooked. Lightly brush with egg/egg white. The egg is to help them brown and crispy like a pretzel.

Continue baking again for an additional 10-20 minutes. Once they are done and cooled, slide them off the paper and into a Ziploc baggie.

Notes:
(1) Pretzels can be made darker by adding pecan flour or other nut flours.

(2) Pears, apples, veggies and other foods can be added to the dough by substituting some of the eggs for pureed veggies, fruits, etc.

(3) Garlic bread sticks can also be made.