Chewy Lentil Pretzels

Directions

1. In a large bowl, stir the yeast into the water; let it sit for about 10 minutes. If it’s not foamy, toss it out and buy fresh yeast.
2. In a food processor bowl, blend lentils, milk, and oil until smooth; add to yeast. Stir in about 3 cups of flour and salt. Add the remaining flour (about a half cup at a time). When it becomes too difficult to stir, turn it out onto countertop and start kneading. Once all flour is incorporated, keep kneading, adding extra flour if it’s too sticky, for about 8 minutes, until dough is smooth and elastic. Cover with a tea towel and let rest for an hour.
3. Cut dough into 10 pieces and roll each into a rope. Shape each piece into a pretzel, set aside on a baking sheet, and let rest for 15 minutes while you bring water to a rolling boil with the baking soda and salt. Preheat oven to 425°F (220ºC).
4. Boil 2-3 pretzels at a time so you don’t crowd the pot (they will swell), and simmer for a minute per side. Remove from water with a slotted spoon and place on a baking sheet that has been sprayed with nonstick spray or lined with parchment or a baking mat. Sprinkle with sesame seeds or coarse salt as soon as they come out of the water, so that it sticks.
5. Bake for 15-20 minutes, until golden.