Ingredients:

• 3 cups (400 g) wheat starch
• 1 Tbsp methylcellulose
• 2 Tbsp Metamucil®, original course
• 2 Tbsp brown sugar
• 1 tsp yeast, active dry
• 3 2⁄3 cups water, divided
• 1 Tbsp canola oil
• 1 Tbsp baking powder
• 4 Tbsp butter, melted
• Coarse pretzel salt (optional)

Method:

1. In medium mixing bowl, add wheat starch, methylcellulose, Metamucil®, brown sugar and yeast. Stir until well blended.
2. Add 1 2⁄3 cups water and oil. Stir until well blended. Let rise 30 minutes.
3. Stir a few times, divide dough into 8 pieces.
4. Roll each into a long rope, then form into pretzel shape.
5. Preheat oven to 450 °F.
6. In medium frying pan, bring remaining 2 cups water to boil. Stir in baking powder. Dip pretzels in boiling water about 5 – 7 seconds each.
7. Place pretzels on well-greased baking sheet, sprinkle with coarse salt (optional). Let rise 5 – 10 minutes.
8. Bake 12 – 15 minutes or until golden brown. Dip in melted butter and serve.

Makes: 8 pretzels