Best Easy Paleo Soft Pretzels
Best easy paleo soft pretzels are timeless and taste like the real deal! An easy grain free recipe for soft pretzels. Gluten free, dairy free, and no yeast!
Dreams really do come truuuuuue! Can you believe this day is here? The day when you get to bite into a soft paleo pretzel sprinkled with course pink salt… Mmmmmm. It’s almost too good to be true! Somebody pinch me!
Eating these beauties right out of the oven is the only way to do it in style. The aroma. The whimsical atmosphere. The carnival flashbacks. The course crystals of salt that melt into your tastebuds. It all winds up being a very satisfying event.
My sister helped me make these paleo pretzels today. Making pretzels with a friend is always better than making them by yourself! Because, then you get someone to celebrate with!
The actual making of the pretzel dough is like the easiest thing in the world! Literally, everything just goes into a big bowl and gets mixed up by your KitchenAid (or by hand)! Easy may be an understatement. The only possible challenge may be when it comes time to transfer the pretzels into the water… But more on that later;)
Pretzel Breakdown
So, here is the breakdown for these scrumptious bready treats:
1. First, combine all the dough in a KitchenAid (or by hand, but I recommend using an electric mixer to be sure everything is thoroughly combined).
2. Separate the dough into handful size balls of dough.
3. Third, roll the dough out into a long 1″ tube and fold into the shape of a pretzel.
4. And finally, boil the pretzels then bake!
In this recipe is use Anthony’s Goods cassava flour. This brand of cassava flour is my favorite; budget friendly, easy to use, and turns out beautiful! Grab your own bag of this amazing flour right here.
- 1 cup cassava flour
- 1 cup arrowroot flour
- 4 medium eggs
- 1/4 cup palm oil shortening
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 batch egg wash To make the egg wash, just beat one egg.
- 2 tablespoons coarse salt crystals
| Info |
| Cook Time | 20-25 minutes |
| Prep Time | 25 minutes |
| Servings |
pretzels
|
Rate this recipe!
|
Ingredients
Pretzel Dough
Toppings
|
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Combine all the ingredients for the dough in a KitchenAid mixer (If you combine it by hand, just make sure the dough is really well mixed!).
- Bring a medium saucepan of water to a boil. Keep water at a boil over medium heat.
- Separate the dough into 10 equal parts. Roll the balls of dough into long 1" tubes. Fold the tubes of dough into pretzel shapes.
- Drop one pretzel into the boiling water and cook for 1 minute, then remove with a large handheld mesh strainer. Repeat this process until all the pretzels have been boiled.
- Set the pretzels on the parchment covered baking sheet.
- Brush the pretzels with egg wash and sprinkle with coarse salt crystals.
- Bake on 400F for 20-25 minutes until golden brown.
|
Nutrition Facts
Best Easy Paleo Soft Pretzels
Amount Per Serving
Calories 128
Calories from Fat 1
% Daily Value*
Total Fat 0.1g
0%
Saturated Fat 0.02g
0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.02g
Sodium 1386mg
58%
Potassium 60mg
2%
Total Carbohydrates 31g
10%
Dietary Fiber 1g
4%
Sugars 3g
Protein 0.4g
1%
Vitamin A
0.1%
Vitamin C
7%
Calcium
5%
Iron
1%
* Percent Daily Values are based on a 2000 calorie diet.
|
|
30Comments
Add yours+ Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Can the pretzel dough be mixed up a head of time?
Yes! I actually have made these and cooked them the next day and the day after that!! I would just wait to boil and cook the dough until day of. But the actual dough can be made ahead of time. 🙂
Can you use any other type of shortening than palm oil?
Hi Lisa! You can try using butter or coconut oil. 🙂 Happy cooking.
Hi Lisa, Wondering if you tried an alternative and if it worked… Thanks!
These are yummy fresh out of the oven. Not so much the next day. Thanks for the recipe!
Agreed. Cassava flour dries out REALLY fast unfortunately.
Can you use something besides Cassava flour?
Hi Andrea, I haven’t tried using anything else.
Hello, I was wondering if the eggs are used for binding, moisture, or leavening?
Please reply as soon as possible. Many blessings, Elisabeth
All of the above! 🙂 Binding, moisture, and leavening.
These are delicious. Thank you for sharing the recipe. I used coconut oil because I did not have palm oil and it also worked well.
First of all, THANK YOU for using something other than Ottos. I’m sure it’s a great flour but I can’t afford it and I LOVE Anthony’s but hate that it seems like it gets bashed for no good reason- other than it’s not Otto’s… So, again, thank you! And thanks for the recipe! I don’t usually leave comments until I’ve tried a recipe, but I have never seen anyone say any other brand is good. BUt I am excited to try this recipe! Thanks for sharing budget friendly recipes!!
My husband and I made these last night and we love them! We used lard instead of shortening or oil and it worked really well! Thank you for the recipe!
Great to hear!
Wondering if you have replaced the eggs with flaxseed meal egg or chia egg replacer?
Hi Angela, I haven’t I don’t think it would work very well- it would be really gummy I think. If you try it, let me know how it goes. 🙂
Wondering if I could use a monkfruit syrup or a sugar free maple-flavored syrup?
Hi Tayah, that may work- I have never cooked with monk fruit syrup before, but it should be fine. 🙂
Can these be frozen?
Hi Lisa, I think that would work!
I substituted tapioca powder for cassava flour, since I don’t have it. TERRIBLE IDEA. Don’t try it lol. Guess I’ll have to wait until I get the cassava flour to try this recipe!
These wouldn’t roll out ..too doughy, tried adding more flour, that didn’t work either..idk, they looked great but it just didn’t work. I waas disappointed
Hi Sharon, when you say too doughy, does that mean there was too much liquid in the batter? What brand cassava flour did you use?
I was so excited to try these today and there’s no way I can roll out this dough. It’s almost the consistency of cake batter. Following recipe exactly and using Anthony’s cassava. I hope someone sees this and can give me input. Thank you!
That is so strange Peggy, I have made these many times and that has never happened before… did you make any other adjustments to the recipe?
Thank you SO much for this recipe! I haven’t had a pretzel in a very long time – due to food restrictions – and these were great!! I substituted the shortening with coconut oil and the maple syrup with a little stevia powder. They turned out really nicely and I loved the traditional “boiling method” – perfect!
Great to hear, thank you so much Susan!
Followed the recipe. Substituted palm shortening with coconut oil. The end product is too doughy to roll; it has the consistency of a cake mix. I added more flour (both cassava and arrowroot) , just doesn’t work. What a waste.
Hi Anne, it might have been the coconut oil or the brand of cassava flour used. Make sure to use Anthony’s brand for the same results. 🙂