NUTRITION

SERVINGS

INGREDIENTS

0.6 cup Spelt flour

0.75 cup Non-fat Greek yogurt

1 tsp Baking powder

0.25 tsp Sea salt

4 cup Water

0.25 cup Baking soda

1 tsp Ghee

1 tsp Garlic powder

0.5 oz Parmigiano Reggiano

0.75 cup Non-fat Greek yogurt

1 tsp Dijon mustard

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat the oven to 425°F and line a large baking sheet with parchment paper.

• 2

  In a medium bowl, combine the spelt flour, baking powder, sea salt, and 0.75 cup of Greek yogurt until a shaggy dough forms.

• 3

  Turn the dough onto a lightly floured surface and knead for 2 minutes until smooth, then cut into 20 bite-sized pieces.

• 4

  Bring 4 cups of water to a boil in a large pot, then carefully whisk in the baking soda.

• 5

  Boil the dough bites in batches for 30 seconds each, then remove with a slotted spoon and place on the prepared baking sheet.

• 6

  Bake for 12 to 15 minutes until the bites are golden brown and firm to the touch.

• 7

  In a small bowl, whisk together the remaining 0.75 cup of Greek yogurt, Dijon mustard, and black pepper to create the dipping sauce.

• 8

  Melt the ghee and toss the warm pretzel bites with garlic powder and freshly grated Parmigiano Reggiano before serving.