These cassava flour paleo pretzels were born out of the sweetest request — an Instagram friend named Ashley reached out needing a yeast free pretzel recipe her little girl could bring to preschool. Her daughter was on a restrictive diet and could not have yeast, and Ashley wanted her to be able to share something special with her class. We were absolutely thrilled to be asked, and even more thrilled when this happened.
Plus — who does not love a super soft, grain free, gluten free, cassava flour paleo pretzel? Is there even a person in this community of grain-free goodness who does not miss a soft pretzel now and then? Well, we will miss them no longer! These are soft, golden, salty, and completely dip-worthy. Game day, movie night, after school snack — these pretzels have you covered.
Why Cassava Flour Is Perfect for Paleo Pretzels
Cassava flour is the closest grain free flour to traditional all-purpose wheat flour — and that makes it the ideal choice for a recipe like pretzels that really depends on a pliable, workable dough. I use and trust Otto’s Naturals Cassava Flour exclusively. It is harvested young, processed cleanly, and performs beautifully in recipes that require dough you can roll, shape, and dunk.
No almond flour, no coconut flour, no complicated blend — just Otto’s and a handful of pantry staples. That simplicity is exactly what makes these so good.
The Secret to That Classic Pretzel Texture
The baking soda water bath is what gives pretzels their characteristic chewy exterior and deep golden brown color — and you absolutely cannot skip it! Here is how it works: bring a large pot of water to a boil with baking soda dissolved in it, then turn off the heat. Drop each pretzel in for exactly 10 seconds, remove carefully with a flat slotted spoon, and transfer to your baking sheet. That quick dunk is the difference between a biscuit and a pretzel.
Three Ways to Shape These Cassava Flour Pretzels
Classic Pretzel Shape
Roll each dough ball into a 15-16 inch rope, form your U shape, cross the ends over each other, and press down onto the bottom of the U. Classic and beautiful!
Pretzel Bites
Roll each ball into a rope then cut into 1 inch pieces before dunking. You will get around 32 bites — perfect for dipping and perfect for a crowd. Reduce baking time by a couple of minutes.
Pretzel Twists
Shape the dough into 16 balls, roll them a bit thinner, and twist them into little knots. So cute and great for a party platter!
Tips for Perfect Cassava Flour Paleo Pretzels
Do Not Over-Dunk in the Baking Soda Bath
Ten seconds only! If you leave them too long they become smooshy and very difficult to get off the spatula and onto the baking sheet. Set a timer if you need to.
If the Dough Dries Out
By the time you get to the last few dough balls, the dough may dry out slightly. Simply add a bit more coconut buttermilk and work it back in — you will be good to continue rolling.
Trim the Egg Wash Edges
After baking, the egg wash sometimes creates a little edge around the pretzels. Simply use a sharp knife or kitchen shears to trim it off for a cleaner look.
Be Generous with the Kosher Salt
Sprinkle liberally! That salty crust is part of what makes a pretzel a pretzel. I use Redmond Kosher Salt and highly recommend it.
The Best Dips for Paleo Pretzels
These pretzels are incredible on their own, but pairing them with a great dip takes them completely over the top. Try them with the Honey Mustard Balsamic Dipping Sauce on the blog — it is exactly what it sounds like and it is the perfect companion. A simple whole grain mustard mixed with honey also works beautifully. For game day, set out a whole dip spread and let everyone go to town!
Make Paleo Pretzel Dogs!
Once you make this pretzel dough, the next step is obvious — wrap it around a grass fed hot dog! The Yeast Free Paleo Pretzel Dogs on the blog use this exact same dough recipe and they are absolutely incredible. Families, hot dogs, baseball, and mustard — it just works. Head over to the Pretzel Dog recipe for all the details on how to wrap and bake them perfectly.
Frequently Asked Questions
Are these pretzels truly yeast free?
Yes! This recipe uses baking soda as the leavener instead of yeast — which is exactly why it was created for Ashley’s little girl who could not have yeast. No yeast, no grains, no gluten.
Can I use a different cassava flour brand?
I have only tested and can vouch for Otto’s Naturals Cassava Flour in this recipe. Other brands process their cassava flour differently and may give different results.
How do I make the coconut buttermilk?
Add 1.5 tablespoons of apple cider vinegar to a 2-cup measuring cup, then fill to the 1.5 cup mark with full fat coconut milk. Let it sit 5 minutes, stir, and use. Simple!
Can I make these ahead?
These are best enjoyed fresh and warm from the oven. If you need to reheat, a 350°F oven for 5 minutes will bring them back to life. They also freeze well — bake, cool, freeze, then reheat from frozen in the oven.
What size baking soda pot do I need?
A large stock pot works best — you need enough room to dip a full pretzel flat into the water without it folding. A wide, shallow pot also works well.
Cassava Flour Paleo Pretzels (Yeast Free, Gluten Free)
Course: Appetizers + Snacks, Back Porch Entertaining, Baked Goods, Entrees, Paleo or Whole30, Side Dishes8
servings30
minutes15
minutesIngredients
10 c water
⅔ c baking soda
2 c Otto’s cassava flour
1½ t baking soda
½ t Redmond Real salt
¼ c honey
1½ c full fat coconut milk buttermilk*
1-2 egg yolks whisked with a splash of water ~ for brushing
Redmond Kosher salt for sprinkling on pretzel
coconut oil for parchment paper
Directions
- Preheat the oven to 400°. Bring 10 cups of water and ⅔ c baking soda to a boil in a large stock pot.
- Line two baking sheets with parchment paper and coat with coconut oil.
- While water comes to a boil, in a medium bowl mix cassava flour, 1½ t baking soda and salt together. In a separate bowl whisk together honey and coconut milk buttermilk until well combined.
- Pour wet ingredients into flour mixture and work together til a sticky dough comes together. You may need to use a dusting of Otto’s to make it a nice smooth dough ball, just use a little at a time.
- Separate into 8 smaller balls.
- Take 1 ball and roll into a long snake like log approximately 15-16″ long, shape into pretzel and pinch ends together. Repeat with remaining dough balls.If you find that the dough dries out a bit by the time you get to the last few, simply add in a bit more coconut buttermilk and work it into the dough. You should be all good to continue rolling them out after that.
- If water is boiling, turn heat off and remove from heat or turn gas off underneath. Carefully place one pretzel at a time into hot water for 10 seconds, remove with a flat slotted spoon or flat spatula and place on a baking sheet. Repeat with remaining pretzels/bites/twists.
- After all of them are dunked, use a pastry brush and give all of them a good egg wash, and sprinkle liberally with kosher salt.
- Bake for 13-15 minutes, let cool slightly before pulling apart and enjoying!! After you bake them up, if the egg wash has created a little edge around the pretzels you can simply use a sharp knife to trim it off or use kitchen shears.
Notes
- to make coconut butter milk, add 1½ tblsp apple cider vinegar to a 2 cup measuring cup, then fill to the 1½ cup mark with coconut milk, let it set for 5 minutes, stir and use.
If you make these Cassava Flour Paleo Pretzels, I would love to hear how they turned out! Leave a comment below and tag me on Instagram @backporchpaleo. And if you make the pretzel dogs — oh my, please share those pictures! A huge thank you to Ashley and her sweet girl for inspiring this whole recipe. This one is for you. Happy pretzel making! 🌿 — Michelle
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