Paleo Soft Pretzels (nut-free, with AIP option)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Yield: 6 pretzels
Ingredients
  • water - ⅓ cup, warm
  • pure maple syrup - 2 tablespoons
  • extra virgin olive oil - 3 tablespoons
  • egg - 1
  • active dry yeast - 2-1/2 teaspoons
  • cassava flour - 1 cup
  • salt - ½ teaspoon
  • water - 1 to 1-1/2 quarts
  • baking soda - 3 tablespoons
  • egg yolk - 1
  • water - 1 tablespoon
  • course salt - for sprinkling
Instructions
  1. Preheat oven to 375 degrees Fahrenheit and grease a baking sheet with a bit of coconut or olive oil.
  2. In a mixing bowl, combine the water with the maple syrup, olive oil, egg, and yeast. Whisk together and let sit a minute.
  3. Stir in the cassava flour and salt to make a smooth dough.
  4. Form the dough into 6 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.
  5. 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 to the prepared baking sheet. Repeat with remaining pretzel twists.
  6. Whisk the egg yolk with 1 tablespoon of water. Brush the pretzel twists with this mixture and sprinkle with course salt.
  7. Bake for 25 minutes.
Recipe by Create Delicious at https://createdelicious.com/paleo-soft-pretzels-cassava-flour/