Paleo pretzels made with sweet potato! These gluten-free pretzels are easy to make and they are soft and chewy, like a real soft-baked pretzel. Can’t stop eating them!
I’ve been wanting to make these pretzels for awhile now and I don’t know why it took so long to make them, but I’m glad I did!
These pretzels although they are made with sweet potato, they are amazingly soft and have that chewy pretzel texture that is a must.
I could eat more of these than I would want to admit, but that’s okay, because they are well worth it!
Soft pretzels feel so extra to make, but really, they aren’t that hard to make…
I always try and simplify recipes, so by adding sweet potato it makes so I don’t have boil the dough, like a traditional pretzel.
And still, you get that soft and chewy texture thanks to the sweet potatoes.
These make for a great gluten-free treat and if you haven’t made homemade pretzels yet, this is your time!!!
This is the food processor I used to make this recipe.
NOTE: Be sure to use Anthony’s Goods cassava flour for this recipe, to get the same results!
Paleo Pretzels Made With Sweet Potato
Ingredients
- 1 cup mashed sweet potato to make: just steam until soft, then drain and mash.
- 1 cup cassava flour Anthonys Goods brand
- 1/4 cup warm water
- 2 1/4 teaspoon active dry yeast
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon salt
- 1 large egg whisked, for egg wash
Instructions
- Add warm water and maple syrup to a small cup or bowl and sprinkle yeast over top and set aside for 10 minutes until yeast is bubbly and activated.
- Add all ingredients (except egg) to a food processor (or mix by hand). Once dough is combined, cover with a clean towel and let it sit in a still and warm area of the kitchen for 60 minutes until dough has risen.
- Preheat oven to 350F. Line a baking tray with parchment paper.
- Once dough has risen, knead dough, then divide into four equal parts of dough. Roll out into about 3/4" tubes and fold into pretzel shapes.
- Place pretzels on baking tray lined with parchment paper and brush with an egg wash. Sprinkle with sea salt flakes and bake on 350F for 25 minutes.