These homemade soft pretzels are INCREDIBLE! So delicious and flavorful, they’re perfect for anyone following a paleo, low-carb, keto, dairy-free, gluten-free or grain-free way of eating.
Salty snacks for the win!
I used to make homemade pretzel bites all of the time as a snack, back when I was vegetarian and still eating gluten. When I look back on that time of my life, I was rather sick and was having terrible bouts of nightly bloating and migraine headaches.
Despite the discomfort, I still look back on those times fondly because there is something so comforting about baking something so fluffy and delicious. Soft pretzels have always been one of my favorite snacks, so it would be a disservice if I didn’t make some!
Awhile back, I posted a homemade garlic knot recipe using an all-purpose gluten-free flour mixture, which would be super simple to adapt into a pretzel recipe. However, for those who may want to reduce their carbs (they were by no means low-carb), then you will love these!
Reveal your secrets.
To make the dough, you will need almond flour and tapioca flour or starch. I used Nature’s Eats Blanched Almond Flour and Bob’s Red Mill Tapioca Flour.
I often get questions regarding substituting flours, and I honestly can’t recommend trying that here. I cannot guarantee the results with other types of flour, but you’re welcome to experiment if you’d like. For the best results, I do recommend blanched almond flour and tapioca flour in the recommended measurements.
Mix the flours along with baking soda in a bowl. Add in the eggs one by one, making sure to mix well. Add in the apple cider vinegar and mix further. You may have to knead the dough to get it nice and smooth.
Split the dough into 8 equally-sized balls, and roll out onto parchment paper into 12″-14″ long tubes. The thing I like best about this dough is that it is SO easy to work with. I had no problems at all with rolling it out into pretzel shapes. It’s a dream to work with, and I can’t wait to try it for garlic knots and other things!
Whisk one egg in a bowl, then coat each of the pretzels in the mixture. Top with salt and place onto a lined baking sheet. Place into a preheated oven until they begin to brown around the edges. These are best enjoyed fresh, but can be stored at room temperature in an air-tight container for 4-5 days.
If you give these homemade soft pretzels a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
If you enjoyed this recipe, you will also love the following recipes:
Homemade Soft Pretzels (Paleo, Low-Carb)
Ingredients
Pretzel Dough
- 1-1/4 cups blanched almond flour (140 g) I used the Natures Eats brand
- 3/4 cup tapioca flour or starch (90 g) I used the Bob's Red Mill brand
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 teaspoon apple cider vinegar
Toppings
- 1 large egg for egg wash
- 1/2 teaspoon Salt
Instructions
Pretzel Dough:
- Preheat oven to 350F. Mix almond flour, tapioca flour and baking soda in a bowl. Crack two eggs and add in apple cider vinegar. Mix again.
To Make Pretzels:
- Roll dough out on parchment paper and split into 8 equally-sized balls. Roll into long tubes, approximately 12-14 inches long. Twist into pretzel shapes.
To Finish:
- Crack egg in a bowl and whisk. Dip each pretzel in the egg and place on baking sheet covered in parchment paper. Repeat for all pretzels. Sprinkle salt over top of pretzels. Bake 10-15 minutes, or until pretzels begin to brown on top. Best enjoyed fresh, but can be stored for 4-5 days at room temperature in an air-tight container.
