This picture isn’t the greatest, but it was only my back-up shot for the one I was going to get at the party I made this dip for, where I knew there would be homemade German pretzels, but then I didn’t feel so hot and didn’t end up going. The tangy pretzel dip is good with regular pretzels too, though — pictured above is our favorite in a pinch: organic sourdough spelt pretzels — they still have vegetable oils (bummer), but at least they’re organic so no GMOs. This recipe was inspired by another one, only of course I adapted it because I’m so picky about my ingredients. Her picture was a little better.

She linked to her recipe for pretzel rolls, and it’s made with all real food ingredients, but these days I use mostly Einkorn flour for the nutritional benefits. Soooo soon I’ll try the homemade soft pretzel recipe that’s in my favorite cookbook: Einkorn – Recipes for Natures Original Wheat. Read my review on that cookbook here: Could THIS be the answer to the gluten sensitivity epidemic??

Click here for the recipe.....


Copyright 2015 Kelly the Kitchen Kop.
Image copyright 2015 Kelly the Kitchen Kop. All rights reserved.