Primal Soft Pretzels
Fresh soft pretzels are my one big bread weakness, so I strove to recreate them ‘primal style’. These are actually so good that I prefer them over the real thing!
1 tbsp. yeast
1 cup almond flour
1 cup coconut flour
1 tsp. xanthan gum OR 3 tbsp. ground flax OR arrowroot (I highly recommend the gum but if you’re against them, the others can work)
3 tbsp. honey (will be processed by the yeast)
2/3 cup water (warm)
1/4 cup oil (recommended olive or coconut)
1 egg yolk
Pretzel salt (you can use coarse kosher salt in a pinch but only pretzel salt will give it that ‘real’ flavor)
1 tbsp. milk (normal, unsweetened almond, or coconut)
For water bath:
1 cup baking soda
Optional – Cheese dip:
1 cup Shredded cheese of your choice
1 tbsp. cream
1. Mix flours, add warm water, oil, honey, egg and yolk, mix, add yeast.
2. Cover, let sit 30-40 mins in a warm area (like letting bread rise).
3. Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
4. Form small sticks – about 3” x 3/4” works best – if you’re really ambitious you can roll them and form pretzel shapes. I’m usually too lazy to do so. Try not to mash/overwork the dough. Just shape so it holds together.
5. Mix water and backing soda in sauce pan, heat to a rolling boil.
6. Hold each stick in a pair of tongs, supporting it. Dunk in boiling water for about 5-10 seconds (you don’t want to leave it there till it start falling apart).
7. Let each stick drip a moment, then transfer to prepared baking sheet.
8. When all sticks are dipped, mix the egg and milk for the wash and gently brush the top of each stick with it (I use a silicone basting brush for this). Sprinkle lightly with pretzel salt.
9. Bake 12-14 minutes, until tops are golden brown.
10. Optional : Mix cheese and cream, microwave 20-30 seconds at a time, stir – you don’t want the oil to separate out from the cheese, just to heat and combine the two for a smooth, creamy dip!