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.
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.
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