I’m on a pretzel marathon. I’ve got my yoga pants on and running shoes laced up for this race because currently I am a pretzel-making obsessed lady. Already I have grain and yeast-free Pretzel Sticks make (which I also made them into Pretzel Stick Snowmen). Who said that just because you are grain free that you cannot celebrate the holidays with fun food??! And now these Homemade Mini Pretzels! Oh and you better believe that I made these pretzels into something festive. Wanna know what it is? Check these bad boys out.
Ingredients
- 1/3 c. almond flour
- 1/4 c. arrowroot powder
- 2 Tbsp. coconut flour
- 1/2 tsp. baking soda
- pinch of sea salt
- 1/2 c. boiling water
- 1/2 tsp. raw apple cider vinegar
- 4 c. water
- 2 heaping Tbsp. baking soda
- 1 Tbsp. raw honey (or maple syrup for vegan)
- coarse sea salt
Directions
- Whisk together the first five ingredients. Add half of the water and vinegar and begin mixing. Slowly add more of the water until you have a nice dough formed that is not sticky but still moist. You might not need all the water (or you might need more, depending on how you scoop your flour out).
- On medium high heat in a medium saucepan, begin bringing your water and honey to a rapid boil.
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
- While you are waiting for the water to boil, place your dough into a plastic baggie with a small slit cut out of one of the corners.
- On a separate piece of wax paper, begin piping out pretzel shapes with your dough by making what looks like two cursive e's mirroring each other/kissing each other. Gently press down the shape to keep it intact.
- Once the water is boiling, add the baking soda (careful, it will fizz up so add slowly). Bring the water to a slow boil.
- Using a spatula to guide each pretzel into the water, allow the pretzels to pop back onto the top of the water. Wait 5 more seconds, lift with the spatula out of the water, drain, and place on the baking sheet. Immediately sprinkle with coarse sea salt. Repeat for all pretzels.
- Bake for 12 minutes. Flip each pretzel over. Bake another 12 minutes until nicely browned all over.
- Allow to cool completely to firm up.
Yes these are time-consuming but sometimes a girl (or dude) needs a crunchy pretzel and when you currently cannot have said crunchy pretzel from the store shelves, why not make your own?? See, I knew you would agree and just look at how cute they turned out too! Perfect for coating with dark chocolate. Ah ha, I got your attention now, didn’t I?
Have questions about this recipe. Check out the Recipe Notes here. You will find great substitution suggestions.
So trying this with the substitution of sun nut flour due to nut allergies. Eek, so excited!
I think you would like these
http://www.amazon.com/Zenker-Nonstick-Carbon-Pretzel-Baking/dp/B003AZZBA6/ref=sr_1_17?ie=UTF8&qid=1423758831&sr=8-17&keywords=pretzel+pan
You just use a flexible scraper to put the mix in and even out. If you spray with water before you pop them in the oven and posibly half way you should get the same finish. All the biscuts I have made have poped right out, not tried prezels yet but will be soon ;0) I use them for the type of bics you are should fry.
Would regular flour work in place of the almond flour?
I just about cried when I read you have your own gluten free recipe for pretzels!! The commercially produced pretzels in the store have soy in them. I am very allergic to soy…
Thank you!!!
Just doing the work of the soy-free Lord 😉 hehe xo