I enjoy baking. It’s science that you eat! Since we went paleo baking projects tend to be kind of unsatisfying, but I keep trying.

This is part of our 100 Things in 2016 challenge. Here’s the full list.

We found a recipe for pretzel rolls in our copy of Every Last Crumb, and having fond memories of hamburgers on pretzel buns, I decided to give it a shot. This was a tad more involved than most of the baking I do these days (e.g. cookies and biscuits) – there was a boiling step. That’s what makes it a pretzel, you see – you boil the raw dough ball in a baking-soda solution, which helps define the crust.

They’re also scored, which helps the insides bake evenly, and gives them that pretzely look.

In the end they looked a lot like pretzel buns, but tasted like gluten-free bread: dense and almondy. That’s not to say they were bad, though — we ate them all.