Grain-Free Soft Pretzels

Who doesn’t love a salty hot pretzel??? As a gluten-free eater I thought I’d never have one again, until now! These Grain-Free Soft Pretzels are THE REAL DEAL!!! They’re made with Otto’s Cassava Flour, so they’re naturally gluten and grain-free! With all “real” whole food ingredients, this is a snack that you can feel good about eating and serving to your family. This soft, chewy dough topped with coarse salt is indistinguishable from soft pretzels made from wheat! Never feel deprived again! Eat them plain, with your favorite mustard, or other dipping sauce. You’ll be happy you did!!!

This first thing you’ll need in order to make your Grain-Free Soft Pretzels is a bag of Otto’s Cassava Flour which you can purchase by clicking the link below.

Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound

See: Getting To Know Cassava (Yuca) Flour for more information about this incredibly versatile gluten-free, grain-free, non-GMO, Paleo, Whole30 approved, autoimmune protocol friendly flour!

***At Crazy For Yuca, my goal is to bring my followers the best gluten-free, dairy-free, “real” food recipes featuring yuca and cassava flour. (Yuca and cassava are the same thing.) Some of my posts are original CrazyForYuca recipes, and others are from other bloggers and recipe developers who are doing amazing things with yuca/cassava! (Because there’s no need to re-invent the wheel – am I right???) My goal is to become the place yuca lovers can go to find all the best yuca/cassava recipes!

I test out others’ recipes to ensure they’re awesome, tweak them to fit my eating style if needed, take my own step by step pictures while making them, and post along with my personal tips – giving full credit to the original recipe creator with a link to their post. If it isn’t my own recipe I cannot legally provide the full recipe in my post.

This recipe was created by Heather Resler of CookItUpPaleo.com.

Heather did an incredible job of re-creating soft pretzels using cassava flour! I’ve had my eye on this recipe since I launched my site back in November and finally had time to make them. They will definitely be a staple in my house from now on! Thank you Heather!

After reading my post about them, check out her full recipe by clicking this link: “Paleo Soft Pretzels.” Heather also has an AIP version without the yeast which she calls “AIP Soft Pretzel Bites.”

These Grain-Free Soft Pretzels are truly AMAZING!

To make Grain-Free Soft Pretzels you will need the following ingredients:

Links to all non-perishable pantry items can be found in the shopping tab above or by clicking on the ingredient listed below. 

Ingredients for pretzel dough:

–Otto’s Cassava Flour

-warm water

-extra virgin olive oil (I used avocado oil, as I do for most baking, because of its high smoke point. An oil’s smoke point is the temperature at which it breaks down, loses nutrients, changes flavor, and may produce free radicals that can be damaging to one’s health. (See: Dr. Axe’s article “Why Avocado Oil Got Rx Status in France.”)

–pure maple syrup  (I used Hidden Springs Organic Maple Syrup.)

-cage-free egg (I used a duck egg since I’m sensitive to chicken eggs. Both work perfectly!)

–active dry yeast (I used one packet of Fleischmann’s Active Dry Yeast, which is gluten-free and kosher.)

-salt (I used pink Himalayan salt because of its additional mineral content compared to table salt.)

Ingredients for boiling pretzels:

-water

–baking soda

Ingredients for pretzel topping:

-egg yolk for egg wash – (Brush pretzels after boiling)

–coarse salt (I used Pereg Coarse Crystals Red Sea Salt – which isn’t actually red in color.)

Instructions:

The recipe involves making the pretzel dough, forming it into the desired number of pretzels (depending on how big you want them to be,) boiling them, brushing with an egg wash, topping with coarse salt, and then baking. (While it contains yeast, there’s no requirement to allow time for the dough to rise. I was curious if that was an omission, so I covered the dough and put it in a warm, dark place for an hour, but it didn’t rise. They came out great which just makes these even quicker to make!)

For Heather’s full instructions click here, Paleo Soft Pretzels.

Pretzel dough balls get rolled out into “snakes,” which are formed into pretzel shapes (or whatever shape is preferred!)

The pretzel shaped dough is brushed with an egg wash, and sprinkled with coarse salt.

It’s important to use coarse salt, as opposed to a finer grain of salt, if an authentic soft pretzel look and taste is desired. YUM!!!

Heather instructs to use egg yolk mixed with a little water for the egg wash. My pretzels came out a bit darker in color than I would have liked (but still deliciously tasty!) Next time I will try using either the whole egg or just the egg whites to get a lighter colored pretzel. (The color may have been darker because I use duck eggs.)

Serve plain, with mustard, or any dipping sauce of choice! Make them for yourself, or for your next party!!! They’re a real crowd-pleaser!

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for ingredients to make Grain-Free Soft Pretzels, or to see recommended pantry items and kitchen gadgets I personally use to make other Crazy For Yuca recipes! 

Check out the yuca/cassava snacks! – All personally taste tested and approved by myself and my  family! For a detailed description of the recommended yuca/cassava chips, see my post The Perfect Yuca Chip!

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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey.  My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional.  If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.