Ingredients:

½ cup milk or milk substitute*

¼ cup oil

3 Tbsp. water

½ tsp. salt

garlic powder (optional)

1 cup Bye Bye Grain flour

2 eggs (one for the dough and one for egg wash)

1/8 tsp. baking powder

6 sausage franks

¼ cup shredded cheddar cheese for the topping

*This recipe does NOT work well when using shelf-stable coconut milk.

Equipment:

Electric mixer (hand mixer would be sufficient for one recipe)

Parchment paper

Food-grade plastic gloves (optional) or oil for hands

Directions:

1.Preheat oven to 375° F.

2.Combine milk, oil, water, salt, and garlic powder in a medium saucepan over medium-high heat. Bring to a boil and then remove from heat.

3.Immediately stir in the flour and mix until smooth (it’s important to mix in the flour while the milk mixture is still hot and bubbly)

4.In a small bowl, whisk one egg and the baking powder.

5.Pour the egg mixture into the dough and then blend it using an electric mixer until well combined.

6.Use parchment paper as the work surface since the dough might be sticky. Lightly dust the paper with flour. You can either use gloves or oil your hands to divide the dough into 6 equal parts. Then pat and stretch the dough to cover the sausage frank.

7.Transfer the “Pretzel” dogs onto the cookie sheet. Beat the other egg then brush the dough with the egg wash, sprinkle the shredded cheese on top, then bake them for 18-20 minutes.