One of my favourite flavour combinations is lemon and poppy seeds, so I was eager to try it in cookies. I’ve tried making lemon pretzels a few times, but the dough in most of the recipes is too soft for me, and when they bake, the pretzels spread so widely that the shape is mostly lost.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon coconut oil (melted)
- 1/4 cup maple syrup or agave nectar
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1/4 cup poppy seeds
- 1/4 cup warm water
- Coarse salt (for sprinkling)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, combine the melted coconut oil, maple syrup or agave nectar, lemon juice, lemon zest, and poppy seeds.
- Gradually pour the wet mixture into the dry mixture, stirring well to combine. Add warm water as needed to form a soft dough.
- Transfer the dough onto a lightly floured surface and knead for a few minutes until smooth.
- Divide the dough into small portions and roll each portion into a rope-like shape.
- Twist each rope into a pretzel shape and place them on the prepared baking sheet.
- Sprinkle the pretzels with coarse salt.
- Bake in the preheated oven for about 12-15 minutes or until the pretzels turn golden brown.
- Remove from the oven and let them cool slightly before serving.
Nutrition Facts
- Calories: 150
- Total Fat: 4g
- Saturated Fat: 2g
- Sodium: 350mg
- Total Carbohydrate: 26g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 3g
