1 1/2 cups warm water
1 package yeast
1/2 tsp xanthan gum
3T olive oil
2 1/2 tsp sea salt
3 cups sprouted wheat flour for p1/p3 OR spelt flour for p1 only
1 cup sorghum flour
3 quarts water
1/2 cup baking soda
1 whole egg beaten with 1T water (use egg white only for p1)
Heat oven to 250 degrees F. Spread the baking soda out over the baking sheet and bake at 250 for 1 hour.
Dissolve yeast in warm water for 10 minutes. Add flours and stir a few times. Add xanthan gum, olive oil, salt and mix for 5-7 minutes. Cover damp towel and place bowl in warm place until dough doubles- 1 1/2 to 2 hours.
Put water in large shallow pan and bring to boil. Slowly add BAKED baking soda- a little at a time. It will bubble up if you dump it all in at once.
Divide dough into 16 balls. Roll each ball into a rope about 22 inches long. Cut each rope into 8 pieces. Place a few pieces at a time into the water, and cook for 30 seconds. Remove with slotted spoon and place on baking sheet lined with parchment or silicone mat. Do not let them touch. Continue on until all dough is rolled and cut and cooked in water.
Preheat the oven to 325 F.
Brush each pretzel with egg wash, sprinkle with coarse salt and bake in 325 degree oven for 25 minutes until golden brown. Check to see if they are hard throughout- if not bake a bit longer, rotating the pan. Check every 10 minutes until hard throughout. These could take another 25 minutes to become hard and crunchy. Remove from oven and let cool. Store in airtight container.