When a carb craving strikes, whip up a batch of these gluten-free, soft pretzel bites with a honey mustard dipping sauce (you’re welcome!).
Whether you’re watching a movie or entertaining on game day, these soft pretzel bites are going to be your new go-to nibbler. Made without gluten or processed ingredients, these chewy pretzels have only wholesome ingredients and will easily satisfy any doughy carb craving.
The combination of almond flour and arrowroot create just the right texture for keeping the center of the pretzels soft while the outside gets nice and crispy.
Apple cider vinegar and baking soda lift the dough into puffy nuggets, eliminating the need for yeast. Pink Himalayan sea salt is sprinkled on top. This rose-hued salt helps balance pH in the body and contains essential minerals.
Start by whisking dry ingredients in one bowl and mixing wet ingredients in another. Slowly integrate the dry ingredients into the wet, forming a large ball of dough. Using an arrowroot-coated surface, divide the dough and form them into ropelike strips. Cut the dough into bite-sized pieces, then bake for 15 minutes. I recommend doing two separate batches for even cooking.
Remove the pretzel bites from the oven and quickly brush the tops with an egg wash and top with pink salt. Crank the oven up to broil and stick them back into oven to get nice and brown on top.
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While pretzel bites are baking, make a quick tangy honey Dijon sauce with a dash of anti-inflammatory turmeric. Serve the bites hot alongside the sauce, and get dippin’!
P.S.: This dough is no one-trick pony. Try using it rolled out as a crust for pie or pizza (bake 15 minutes), or scooped into mounds for biscuits (bake 20 minutes)!
Soft Pretzel Bites with Honey Mustard Dip (Gluten Free, Paleo)
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Soft Pretzel Bites with Honey Mustard Dip (Gluten Free, Paleo)
Jennafer Ashley- Baking sheet
- Parchment paper
- Mixing bowl
For the Pretzels:
- 2 cups almond flour
- 1 cup arrowroot powder + extra for dusting
- 1/2 cup grass fed butter, melted
- 1/3 cup water
- 2 eggs, divided
- 2 T apple cider vinegar
- 1 t baking soda
- 1/2 t coarse pink Himalayan sea salt + 1 t extra for sprinkling
For the Dipping Sauce:
- 1/2 cup Dijon mustard
- 2 T raw honey
- 1/8 t ground turmeric
- Pinch of black pepper
- Preheat oven to 400°F and line 2 baking sheets with parchment paper. In a mixing bowl, combine water, 1 egg, butter and apple cider vinegar. In a separate bowl, whisk together almond flour, arrowroot powder, baking soda and ½ teaspoon of sea salt. Stir dry ingredients into wet and form into a ball.
- Dust work surface with arrowroot powder and use hands to roll dough out into 6 thin 1-inch ropes.
- Use a knife to cut dough into 1-inch to 2-inch pieces. Place on baking sheets and bake for 15 minutes in two separate batches.
- Turn oven to broil. Whisk reserved egg and brush over each pretzel and sprinkle with coarse salt. Return to oven for 5-7 minutes or until tops are golden brown.
- Stir together ingredients for sauce. Serve pretzels while they’re hot with the sauce.
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