These Paleo Pretzels are the real deal! Soft, chewy, and salty they’re perfect dunked into grainy mustard for a fun snack. You can even make mini ones as an awesome appetizer!
How perfect would these pretzels be for tailgating or as a game-day snack?!
These came to be after we reached out to Otto’s Naturals a few weeks ago about trying their cassava flour in a few recipes. They graciously sent us some to try and I swear IT TASTES JUST LIKE REGULAR FLOUR! Insane.
While I’ll still use almond flour in some recipes. I’m really going to start using the cassava in much more than just pancakes and pretzels. It’s actually most cost effective too since a 1lb bag of almond flour costs 11.99 and a 2 lb bag of Otto’s is only $18. We’re all for a cheaper grocery bill.
Football season is officially here and I can guarantee that these pretzels would be the hit of your get togethers. You can take the route we did and make them as big as your head (in which case you’ll get about 8) or you can make little fun size bites. The bites are much easier to work with but we love the look of the regular shaped pretzels. Your choice.
The hardest part about this recipe is transferring the pretzels into the boiling baking soda-water bath and then removing them and transferring to a parchment lined baking sheet. If you make the pretzels into the big size you’ll need a large spatula to help transfer them. For some reason we only have small spatulas (which is SO weird since A. we have a spatula addiction, and B. our blog name is WICKED SPATULA) so I ended up juggling three spatulas to lift the pretzels off the counter and lower into the water. Don’t make my mistake, just get a large spatula.
After that it’s just a few short minutes in the oven until you have soft chewy pretzels in your hands.
We’ll be honest here and say that we totally planned on putting some jalapeños in the dough (you can just press slices into the dough before shocking them in the water bath) but got caught up in the pretzel making moment and forgot. So if you try anything fancy let us know how it turns out! We plan to make them again very soon so we’ll be sure to update the recipe notes when we try it. For now though we promise these pretzels will be your new favorite snack food!
OH! and P.S, a a sprinkle of cinnamon and coconut sugar in place of the salt would make a fabulous dessert style pretzel too!
These Paleo Pretzels are the real deal! Soft, chewy, and salty they’re perfect dunked into grainy mustard for a fun snack.
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- 1.5 cups water
- 1 tablespoon coconut sugar
- 2 teaspoon sea salt
- 1 1/4-oz package active yeast
- 14 ounces cassava flour
- 8 ounces tapioca flour
- 2 ounces ghee melted
- 1 large egg + 1 tbsp water
- Pretzel salt or sea salt
- 10 cups water
- 2/3 cup baking soda
More TIPS about this paleo recipe in the post above!
- Make the Dough: In a large mixing bowl (I use my Kitchenaid bowl so I can use the dough hook to mix easily) combine the 1.5 cups warm water, coconut sugar, and salt. Sprinle the yeast over the top and let stand 5 minutes until it is foamy. Pour in the cassava flour, tapioca, and the melted ghee. Fit your mixer with the dough hook and set the speed to low. When the dough is formed into a ball remove and divide into 8 little balls. Grease the bowl with a bit of olive oil (no more than a teaspoon) and place the dough balls back into the bowl. Cover with a cloth and set somewhere warm for at least 20 minutes.
- Roll and Boil: At this point you'll want to line a large baking sheet with parchment or a silicone mat. Preheat the oven to 450° and bring the 10 cups of water and 2/3 cup of baking soda to a boil in a large pot. Working one ball at a time roll out the dough with your hands to about 15-20 inches depending on how large you want your pretzels to be. Make a U shape with the dough and holding the ends, cross them over each other and press onto the bottom of the U to form a pretzel. **It may help to kneed the dough once or twice if it's breaking when rolling. Place into the boiling water for 30 seconds using a large spatula. Transfer to the baking sheet and repeat with remaining dough.
- Egg Wash, Salt, and Bake: Whisk the egg and 1 tablespoon of water together. Brush over the pretzels and sprinkle with salt. Bake at 450° for 13-16 minutes until golden brown.
These keep well for the first day. After storing they become a bit hard like bagels. If you have some left you can warm them up in the oven and top with eggs and bacon for a breakfast pretzel bagel sandwich!