Barkery’s Pretzel Treats
This recipe was recently featured in the Food Network magazine. As written, the recipe makes 8-10 large pretzel treats, but you could certainly make a larger quantity of smaller cookies for smaller dogs!
Additionally, if you can’t find chickpea flour, you could substitute with AP flour, whole wheat flour, or our favorite gluten-free standby, oat flour.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 8-10 large pretzels 1x
Ingredients
- 1 1/2 cups canned plain pumpkin
- 2 large eggs
- 1/2 cup peanut butter
- 6 cups chickpea flour (if you can’t find chickpea flour, you may substitute with oat flour or whole wheat flour)
Instructions
Preheat the oven to 375˚
Line a baking sheet with parchment paper.
Beat the pumpkin puree, eggs and peanut butter in a large bowl with a mixer on medium-high speed until well combined.
Gradually beat in the flour until a stiff dough forms.
Scoop out a baseball-size ball of dough and roll into an 18-inch-long rope. Form into a U shape, then cross the ends and press them against the bottom of the U. Transfer to the prepared pan.
Bake until the pretzels are golden brown, 12 to 16 minutes.
Let cool on the baking sheet.
Enjoy!
Keywords: peanut butter, pumpkin pretzel, Barkery
Find it online: https://www.rover.com/blog/seattle-barkery-pretzel-recipe/