Whole Wheat Cinnamon-Sugar Breakfast Pretzels.
|Emotional well being in tiny pretzel form.|
Early spring in New England is a filthy tease. It is consistent in its confusing, frustrating... inconsistency. The first gloriously warm day will give way to snow, then wind, then rain, rain, RAIN. Those longer daylight hours I pined for all winter seem pointless because, really, it just means more gray skies. Because of you, New England spring, my body is irrationally craving gorgeous, colorful, leafy vegetables that have not yet arrived. I never know whether or not to wear a coat. Everything is muddy and, worst of all, baseball season has not yet begun.
How do I cope?
With food, of course, and lots of it.
Breakfast pretzel therapy, more specifically.
Because, gray or not, any day that starts with a soft pretzel is a good day.
Whole Wheat Cinnamon-Sugar Breakfast Pretzels
(makes 16 mini pretzels)
1 3/4c whole wheat pastry flour
3/4c lukewarm water
2tsp active dry yeast
3Tbsp coconut sugar (you can also use organic sugar)
1Tbsp extra virgin olive oil + extra for greasing the bowl
1/4tsp ground sea salt
1Tbsp melted unrefined coconut oil
1Tbsp ground cinnamon
1Tbsp coconut or organic sugar