This was a fun recipe to come up with for our #instafriend Ashley, who needed a yeast free pretzel recipe for her little girl to share with her pre-school class. She is on a restrictive diet and couldn’t have yeast, so we were thrilled to be asked to help and then be able to come up with one for her!!
Plus…who doesn’t love a super soft, grain free/paleo pretzel…exactly! Is there even a person around in this community of grain-free goodness that doesn’t miss enjoying a soft pretzel! Well, we’ll not miss them any longer because this happened and we couldn’t be happier about it!!
Alternately, if you don’t want to twist them into the traditional pretzel shape, just roll them into little logs about 3-4″ long and you will have pretzel bites…just as yummy and probably a little less bake time! You should get around 32 bites. Also, if you want to shape the dough into 16 balls and roll them a bit thinner, you can make little pretzel twists. There’s a picture of one we tried there in the picture…super cute!!
They are pictured with a honey mustard balsamic dip that we came up with…cause we like all those things so very much! Find that recipe here!
Also, be sure to check out these yummy pretzels wrapped around some grass fed hot dogs…seriously the best paleo pretzel dogs EVER!
yeast free paleo pretzels
Course: SidesCuisine: comfort foodDifficulty: moderate8
pretzels30
minutes15
minutessuper soft cassava flour paleo pretzels
Ingredients
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.
- *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.
