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I am always searching for challenges in the AIP baking world. So when I heard that April was National Pretzel Month, I thought, YES. AIP Pretzels would be so wonderful! Initially, I was skeptical. But after successfully making zucchini bread, I decided it was worth a go.
Several go’s, as it turned out. But still, I am very happy with the overall result! It is important to realize that these are not reminiscent of the New York style pretzels. They are much smaller (you may be able to make larger, but I did not try this). And they don’t have the same kind of density as the large NY style ones. Still, either alone or paired with an AIP-style mustard, and your pretzel craving will indeed be satisfied!
When you shape the dough into the pretzel shapes, you’ll need to do a bit of molding and manipulation. The dough will likely crack or break in places as you are rolling them out, but it is very mold-able: simple use your fingers to press back into place and continue.
I highly recommend allowing these to cool completely before enjoying. This is how the right texture is achieved – a very important step!
These AIP Pretzels will keep for a day at room temp. Refrigerate for longer storage (up to a week). For best taste, give them time to come to room temp before eating.
These AIP pretzels are the perfect side for a grazing-style party! They also travel well, so would be great for taking on road trips. My daughter loved these, so they are a perfect #kidapproved part of lunch as well.
Enjoy these! If you make, #letscreatethesweetlife so we can see how you pretzel! XOX, Alyssa
What You’ll Need for This Recipe:
- you’ll want cassava flour and tapioca flour / starch for these. AIP baking is often greatly helped by using a combination of flours / starches. Tapioca starch IS different from cassava flour: it thickens. It can be added, as in this recipe, to a flour to help create chewiness.
- avocado oil – this is my favorite brand because it has been mechanically expressed without chemicals and so is suitable and safe for high heat cooking!
- raw apple cider vinegar
- coarse sea salt
This recipe was chosen as a reader-favorite by Phoenix Helix’s Recipe Roundtable #216!
These pretzels are chewy and just the right kind of soft, perfect for dipping!
- 1 cup cassava flour
- 1/4 cup tapioca starch
- 1/2 tsp sea salt
- 1/4 cup water
- 1/4 cup avocado oil
- 1 Tbsp honey
- 1 1/2 tsp raw apple cider vinegar
- 1/3 cup filtered water
- 1 Tbsp gelatin
- extra avocado oil, for topping
- coarse sea salt
Preheat oven to 400 degrees. Line a baking pan with parchment paper or silicone mat. Start your gelatin egg by putting water in a small pot on the stove (do not turn on heat yet) and sprinkle the gelatin on top. Allow to bloom while you make dough.
Whisk dry ingredients together. Add water, oil, honey and apple cider vinegar and mix until well combined.
Finish your gelatin egg by turning heat to low and allowing gelatin to dissolve. Once dissolved, remove from heat and whisk vigorously until frothy. Pour immediately into dough and mix till combined.
Separate into 8-9 equal size balls. Using your hands, roll each out 10-11 inches long and create a pretzel shape. The rolling out process requires some manipulation and adjusting. If the dough cracks or breaks apart, simply use your fingers to mold back together. The dough should easily be able to do this. Place each pretzel on the baking sheet.
Brush the tops of the pretzels with a bit of avocado oil and sprinkle with coarse sea salt, if desired.
Bake for 20-25 minutes until golden brown. I highly recommend allowing to cool completely before eating - this is what produces the right kind of texture and best taste. Enjoy!