Grain-Free Soft Baked Pretzels (nut-free) (Edit recipe)

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We just love comfort in the form of nostalgic foods and this one is a blast from the past! The smell of a grain-free soft pretzel brings us back to weekend trips to the mall, baseball games, and carnivals. Enjoy them on their own or dipped into creamy, melty cheese! And don't worry: shaping the pretzel is no big deal since we’re using Otto’s Naturals - Cassava Flour. There's no need for even xanthan gum to get them to stay together! Now let’s start baking!

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PREP TIME

45 minutes

COOK TIME

25 minutes to 28 minutes

INGREDIENTS

Serves: 6

Ingredients

1.5 cups Cassava Flour, (229 grams)
1/4 cup Extra Virgin Olive Oil
3 Eggs, room temperature
1/4 cup Water, warm (100-110˚F)
1 Tbsp Pure Maple Syrup
2.25 tsp Active Dry Yeast, 1 packet
1 tsp Salt
1 Egg, scrambled (for egg wash)
Maldon Sea Salt Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, dissolve the maple syrup into the warm water. Sprinkle the yeast over the water and gently stir it in. Set it aside for 5-20 minutes until the yeast becomes frothy and starts to increase in size.
Meanwhile, combine the cassava flour and salt in a large mixing bowl. Add the olive oil, eggs, and yeast mixture. Stir until everything is combined and the dough is smooth.
Let the dough rest in a warm location for 10-20 minutes. You should be able to handle the dough after it has rested, but if it starts to stick to your hands just sprinkle a little more cassava flour over the dough and knead it in with your hands until the dough can be handled without sticking. If the dough seems too dry, add some warm water 1 teaspoon at a time until the dough is soft and moist but not sticky.
Preheat the oven to 400°F. Line a baking sheet with parchment paper. If necessary, lightly flour your work surface with cassava flour.
Divide the dough into 6 equal portions. Roll each portion of dough into a log that is about 11-12 inches long. Apply some pressure as you roll out the dough to get an even log. Fold the log into a pretzel shape by creating a U with the log and crossing each end over each other, pressing the ends down into the dough that makes the bottom of the U.
Transfer the pretzel to the baking sheet and repeat with the remaining dough.
Bring a medium size pot of water to a boil. Gently place one pretzel into the boiling water. Wait for the pretzel to float completely at the top and then carefully scoop it out and place it back on the parchment paper. Repeat with the remaining pretzels.
Scramble the egg wash egg with 1 teaspoon of water. Thoroughly brush the egg wash over a pretzel and immediately sprinkle on some flaky sea salt. Repeat with the remaining pretzels.
Bake the pretzels for 25-28 minutes until they are golden brown and serve warm!

Notes

For pretzels that have a twist in the middle, roll each dough log out to 15-16 inches long. Alternative wash options: water, dairy-free milk, olive oil

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	210
Fat:	9 g
Carbohydrates:	30 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	357 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.