I ate the 6th pretzel from this photo. Sorry. These are crazy good, doughy, salty soft pretzels. They’re made with Cassava Flour (I used Otto’s Cassava Flour) aka yuca, a root vegetable, which means they’re grain-
free, gluten-free, nut-free and dairy-free.
Cassava is probably the closest (healthy) alternative flour to wheat in terms of taste and texture, so it can replace crappy enriched wheat flour in many classic recipes.
Note: these are still basically pure carbs though, so don’t overdue it just because they’re made from vegetables… haha 🙂
Grain-Free Soft Pretzel Recipe:
Makes 6 pretzels
- 1/3 cup warm water
- 2 Tbsp pure maple syrup
- 3 Tbsp extra virgin organic coconut oil (melted) or rice bran oil
- 1 organic egg
- 2.5 tsp dry active yeast (mostly for taste)
- 1 cup Otto’s Cassava Flour
- ½ Tsp Himalayan or Celtic sea salt
- 1 litre water
- 3 Tbsp baking soda
- 1 egg yolk
- 1 Tbsp water
- Course Sea Salt for sprinkling
- Preheat oven to 375°F and grease a baking sheet with a bit of coconut oil.
- Prepare the pretzel dough; in a mixing bowl, combine the water with the maple syrup, oil, egg, and yeast. Whisk together and let sit a minute.
- After a minute, stir in the cassava flour and salt well to make a smooth dough.
- Form the dough into 6 roughly equal balls. Using wet hands, roll one of the dough balls out into a ⅓” thick rope. Carefully tie it into a knotted pretzel shape. Repeat with the remaining dough balls. Set pretzels aside on a plate.
- Now it’s time to bathe the pretzels in a pretzel bath! Bring the water and baking soda to a simmer in a medium-sized saucepan. Drop in one of the pretzel twists and let simmer for 30 seconds. Remove with a slotted spoon and place on prepared baking sheet. Repeat with remaining pretzel twists.
- Egg wash and salting time – this will leave a shiny finish on the pretzels. Whisk the egg yolk with 1 tablespoon of water. Lightly brush* the pretzel twists with this mixture and sprinkle with course salt.
- Bake for 20-25 minutes, removing when golden brown*.
*Learn from my mistakes: I definitely went a little crazy and brushed way too much egg-wash onto these and then maybe left them in the oven a few minutes too long (25 minutes). Go easier on the egg wash than I did (do not drown them, brush a light coat) and remove them when they’re golden brown (a little lighter than they are in my photos).
She is on a legit superhero mission to empower as many people as she can to TAKE BACK THEIR FOOD POWER via cooking, growing and preparing their own food. She is currently based in Toronto, Canada.
Latest posts by Laura Franklin, CNP (see all)
- IG - January 22, 2018
- IG: Ever seen golden yellow eggplants like these? I had not, and since this was a volunteer plant (a seed that planted itself from somewhere and just grew up) I was confused. I knew these were definitely eggplants as could be identified from the leaves, stems, etc. but were waiting on them to turn purple, or at least darker?! Well folks, after some deeper research (though not easy to find) it turns out that they’re probably a rarer variety of yellow heirloom eggplant, and they aren’t going to turn purple🍆. A lesson: stop trying to make things be exactly how you THINK they should be. How magical is that?‘i - January 12, 2018
- IG: And if ya thought I wouldn’t be growing stuff from seed while I’m away, you’d be dead wrong! Tomato plant selfie. Also growing basil, lavender, eggplant, peppers, yellow summer squash, cucumbers, kale, spinach, chives, dill, and was gifted sacred baby tobacco plants today. Gonna make a niceeeee garden happen here. I’m also composting, obviiii. Cuz it’s all about the soil peeps‘i - January 11, 2018