Honey Mustard Pretzels

In a large bowl mix together warm water, sugar, and yeast. Let the contents sit for 5 minutes.

Combine the flaxseed mixture, honey, mustard, salt, and gluten-free flour with the yeast, and mix until a soft dough forms. If it is too sticky, add up to half a cup more flour until kneadable. Knead 2-3 minutes.

Divide the dough into four equal pieces and roll each section into a log roughly ½ inch thick. Take each end and press them together in the middle then press the ends on the base into a pretzel shape. Place each pretzel onto a lined baking sheet. If the ends are not sticking, dab each end with water and press the dough together firmly.

Cover with plastic wrap or a tea towel and allow to rise for 15 minutes. Meanwhile, preheat the oven to 190°C/395°F.

Place the baking soda into a large pot with 8 cups of water and bring to a boil, whisking until the baking soda has dissolved.

When the water is boiling, gently place one pretzel into the boiling water and cook for 30 seconds. They are very delicate so be sure to remove them carefully with a slotted spoon or spatula and place them back on the baking tray. Repeat with all four pretzels.

Mix mustard seeds and sesame seeds together and sprinkle over top of each pretzel, along with the flaky sea salt. Bake for 10-12 minutes until well browned. Serve with dipping sauce.

Combine all ingredients in a small bowl and whisk until combined. Taste, and adjust salt level or sweetness if desired.