These classic snacks are boiled and then baked for a grain-free pretzel that’s slightly crunchy on the outside and perfectly soft on the inside.
To keep them Paleo, this pretzel recipe uses a combination of tapioca and cassava flour. Cassava flour, made from yucca root, has the same consistency as traditional flours and is often used to help thicken foods. It’s perfect for creating that craveworthy soft pretzel consistency!
The critical step to making these pretzels chewy and fluffy on the inside is boiling the dough in water mixed with baking soda. Boiling for about 30-60 seconds before baking makes the inside of the pretzel quickly puff up, while the baking soda gives the crust its shiny outer layer. Tip: Be sure not to boil any longer than one minute.
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Let the pretzels cool on a wire rack for five minutes before sending them into the oven to bake for about 20-25 minutes. You’ll know they’re done when they are lightly browned and aromatic!
Enjoy them warm out of the oven with spicy Dijon mustard or your favorite dip. Leftovers will keep in the refrigerator up to one week or in the freezer for up to one month.
Buttery Soft Pretzel Recipe (Paleo, Gluten Free)
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Buttery Soft Pretzel Recipe (Paleo, Gluten Free)
Megan OlsonTools
- Baking sheet
- Parchment paper
- Standing mixer
- Large skillet
- Wire rack
Ingredients
- 1 cup cassava flour + ¼ cup more for rolling the dough
- 1 cup tapioca flour
- 1/3 cup cold, grass-fed butter
- 4 eggs, room temperature
- 2 T apple cider vinegar
- ½ t garlic powder
- 1 ½ t baking soda, divided
- 2 T olive oil
- Himalayan sea salt for sprinkling
Instructions
- Preheat the oven to 400°F. Prepare a baking sheet with parchment paper.
- In a standing mixer, combine the cassava flour, tapioca flour, cold butter, eggs, apple cider vinegar, garlic powder and 1 teaspoon of baking soda until a dough forms.
- Transfer the dough to a hard surface covered with the ¼ cup of cassava flour.
- Break the dough into 6 even sections. Roll each section into tubes and form into pretzels.
- Fill a large skillet with water and bring to a boil. Add the remaining ½ teaspoon baking soda and add pretzels, boiling 30-60 seconds. Remove boiled pretzels and place on a wire rack.
- Cool the pretzels 5 minutes, then transfer to the prepared baking sheet.
- Brush the pretzels with extra virgin olive oil and sprinkle with Himalayan sea salt.
- Bake at 20-25 minutes or until golden brown.
Looking for Paleo ingredients? Here are a few we’d recommend:
Tapioca flour (Authentic Foods)
Grass fed butter (Vital Farms)
Apple Cider Vinegar (Bragg)
Extra virgin olive oil (Sky Organics)
(You’ll Also Love: Soft Pretzel Bites with Honey Mustard Dip (Gluten Free, Paleo))
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