Your intestines may be tied up in knots, but that's not a reason to prevent you from enjoying a good pretzel! With white flour, a low fat content, and no sugar, this easy-to-make version of soft pretzels is crohn-friendly. The refined grains and simple, bland flavor makes this food easy to tolerate. You can shape them into rolls for a sandwich, or twist them into a low fiber snack. Instead of smearing them with hot mustard, which is a common trigger food, try eating them with a dab of creamy almond butter, which has monounsaturated fats that can help soothe inflammation.

1 cup warm water
1 package dry active yeast
2 Tbsp. oil
1 1/2 cups white flour
1/2 tsp. salt
1 1/4 cup white flour

4 cups water
2 Tbsp. baking soda
2 Tbsp. coarse salt

1. Dissolve the yeast in warm water; let stand for 10 minutes until it bubbles.
2. Add the oil, salt and 1 1/2 cups flour. Stir until combined well.
3. Add remaining flour and knead dough for 5 minutes.
4. Let the dough rest for 1 hour to rise.
5. To make pretzel shapes:  Divide the dough into 12 equal pieces and then reshape them into small balls. Let them rest for 15 minutes before rolling into 18″ ropes. Form each strand into a pretzel shape, or cut in half to make pretzel sticks.  
6. To make pretzel rolls: Divide dough into 8 equal pieces, roll into medium size balls.
7. Preheat oven to 475 degrees.
8. In a large pot, place the baking soda and water to a boil. Let the pretzels rise for about 30 minutes, then drop them into the boiling water for 1 minute.
9. Remove from water and place on a greased sheet pan. Sprinkle with coarse salt and bake pretzels for 12 minutes; pretzel rolls may need another 2-3 minutes of baking time.