I saw this recipe on A Girl Worth Saving, and I had to make it. Come on, how cute are these? Plus, who doesn’t love pretzels? In my mostly grain-free life, I don’t get to have pretzels anymore, so this looked like the perfect answer for this craving. This recipe is easy to make, and the end result really is impressive. In the interest of full-disclosure, though, I have to tell you that while they are delicious, and they do look like genuine honest-to-goodness soft pretzels, they taste more like rolls than pretzels. I stress, however, that this is NOT a bad thing. These pretzels are really good, but maybe we should call them pretzel-rolls instead of just plain pretzels…
These pretzels are made from tapioca flour and coconut flower. Tapioca is a starch that comes from the cassava plant. It’s good for your circulation and your digestion. In Asian medicine, we use coconut to strengthen the body, to reduce swelling, and to stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. So, neither one of these “flours” contains any grains, but they are both really good for you.
Butter, contrary to some beliefs, is not bad for you. If you buy organic, grass-fed butter, your body will thank you. The butter I recommend to buy is Kerrygold Grass Fed Butter. This butter is as GMO free as you can get. These cows are not fed any antibiotics or hormones. The new school of thought is that this type of healthy butter is good for you. It can act as an anti-inflammatory, can increase energy, and can reduce the effect of some diabetes.
Heat water, vinegar, butter and salt in a small pot…
Stir in tapioca flour, baking soda, and coconut flour…
Knead the dough for a minute…
Roll and shape it into pretzels…
Brush with butter, sprinkle with salt, and bake until they look like the cutest pretzels ever! Enjoy!
(makes 10 medium pretzels)
Recipe adapted from: A Girl Worth Saving
1 stick grass-fed butter (I like Kerrygold butter), plus 2 Tbs melted to brush on at end
1/2 cup water
1/2 tsp sea salt
2 Tbs raw apple cider vinegar
1/2 up tapioca flour
1/2 tsp baking soda
1 cup coconut flour
course sea salt to sprinkle on top of pretzels
coarse mustard, for serving
Preheat oven to 350 degrees.
In a small pot over medium heat, combine 1 stick of butter, water, 1/2 tsp sea salt, and the apple cider vinegar. Bring to a boil, then remove the pot from the heat and whisk in the tapioca flour, whisking until it’s like paste. Next, stir in the baking soda until combined. Then, add in the coconut flour and the egg and stir until a dough forms.
Put the dough on the counter or on a piece of parchment paper and knead it for about 1-minute. Pinch off pieces of the dough (you will have about 10 small balls) and roll each piece into a long log, then twist each into a pretzel shape and place them on a parchment-lined baking sheet.
Brush each pretzel with melted butter and sprinkle with coarse sea salt.
Bake in the oven for about 13 minutes or until golden on one side (check the bottoms now — my bottoms browned before the tops). Flip them over and bake an additional 12 minutes, or until golden on both sides. Remove from the oven and let cool on a rack. Serve with coarse mustard. Enjoy!