Yeast Free Paleo Pretzels (Edit recipe)

This was a fun recipe to come up with for our #instafriend Ashley, who needed a yeast free pretzel recipe for her little girl to share with her pre-school class. She is on a restrictive diet and couldn’t have yeast, so we were thrilled to be asked to help and then be able to come up with one for her!! Plus, who doesn’t love a super soft, grain free/paleo pretze! Is there even a person around in this community of grain-free goodness that doesn’t miss enjoying a soft pretzel! Well, we’ll not miss them any longer because this happened and we couldn’t be happier

30 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	213
Fat:	8 g
Carbohydrates:	33 g
Protein:	1 g
Cholesterol:	23 g
Sodium:	5669 mg
Fiber:	3 g
Sugars:	8 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

10 cups Water
.66 cup Baking Soda
1.75 cups Cassava Flour
1.5 tsp Baking Soda
.5 tsp Sea Salt
1.5 cups Coconut Milk, (coconut buttermilk recipe in notes)
.25 cup Honey
1 whole Egg Yolk, up to 2 with a splash of water for egg wash
1 Tbsp Kosher Salt
1 Tbsp Sesame Seeds, optional topping

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Process

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

Preheat the oven to 400°. Bring 10 cups of water and ⅔ c baking soda to a boil in a large stock pot.
Line two baking sheets with parchment paper and coat with coconut oil.
While water comes to a boil, in a medium bowl mix cassava flour, 1½ t baking soda and salt together. In a separate bowl whisk together honey and coconut milk buttermilk until well combined.
Pour wet ingredients into flour mixture and work together til a sticky dough comes together. You may need to use a dusting of Otto’s to make it a nice smooth dough ball, just use a little at a time.
Separate into 8 smaller balls.
Take 1 ball and roll into a long snake like log approximately 15-16″ long, shape into a pretzel and pinch ends together. Repeat with remaining dough balls. If you find that the dough dries out a bit by the time you get to the last few, simply add in a bit more coconut buttermilk and work it into the dough. You should be all good to continue rolling them out after that.
If water is boiling, turn heat off and remove from heat or turn gas off underneath. Carefully place one pretzel at a time into hot water for 10 seconds, remove with a flat slotted spoon or flat spatula and place on a baking sheet. Repeat with remaining pretzels/bites/twists.
After all of them are dunked, use a pastry brush and give all of them a good egg wash, and sprinkle liberally with kosher salt.
Bake for 13-15 minutes, let cool slightly before pulling apart and enjoying!! After you bake them up, if the egg wash has created a little edge around the pretzels you can simply use a sharp knife to trim it off or use kitchen shears.

Notes

*to make coconut butter milk, add 1½ tblsp apple cider vinegar or fresh lemon juice to a 2 cup measuring cup, then fill to the 1½ cup mark with coconut milk, let it set for 5 minutes, stir and use.