Print
Print

Paleo Pretzels

Instructions

Author Maya Krampf from WickedSpatula.com

Ingredients

  • 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

Water Bath

  • 10 cups water
  • 2/3 cup baking soda
  1. 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.
  2. 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.
  3. 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.

Recipe Notes

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!

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

--

All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.