• Mill the grains into flour.
• Preheat oven to 450 F convection
• Add baking powder and salt to the flour
• Measure the remaining ingredients (olive oil, barley malt syrup, and water) into a small measuring cup or jar, mixing to combine.

Extruding Pretzel Dough

• Remove the front face of the exturder, and place the Grissini die into the adapter for your pasta maker, attaching it to the extruder. Put the pasta machine back together.
• Add the dry mixture to the mixing container of your pasta extruder
• Turn on your pasta extruder and pick the larger batch size. Press the Play button.
• Add the wet mixture through the well on the top lid, which lets the ingredients slowly mix together.
• Once the extruder stops and changes direction, turn off the machine and then turn it back on again.
• Select the big batch size, and press the play button.
• As the dough extrudes, cut the dough to the length you prefer.
• Set the dough on a parchment lined tray, with space between the pretzel sticks. If they are curled at the ends, gently roll them on the pan and they will straighten out.

Baking Soda Wash

• Mix together the water and baking soda in a spray bottle.
• Heavily mist the pretzel dough until it is wet on top. Sprinkle the top with pretzel salt or coarse sea salt. Alternatively, you could use a pastry brush and heavily brush the tops with baking soda - but a sprayer will work best.
• Place the sheet into the oven, and bake for 8 minutes or until as dark as you like.
• They will harden slightly as they cool (but will soften if you put them into a container or bag unless you dehydrate them to take out the excess water).

Stay Crunchy Pretzels

• Dehydrate the pretzel rods at 125 F for a few hours until crunchy when you snap it in half. I put mine in around 2:30 pm and when I got home around 7 pm they were crispy.
• Store in a plastic bag until ready to eat. These should keep for several weeks if you dehydrated them until fully dry - but they won't last!