Soft pretzels with cassava flour (gluten free) 1

These soft pretzels are SO tasty! And they’re gluten free! They taste almost like the bretzlen we used to get in Germany when we lived there. They’re pretty easy to make, too.

One note about the flour. Apparently the cassava flour brand of choice is Otto’s brand. Most cassava flour recipes are designed with this brand in mind, and there is a TON of variation in other brands. Next time I get this flour, I will go with Otto’s brand for sure. As it is, I had to add a lot more cassava flour to get the right consistency in this recipe because I used Terrasoul’s brand.

Here are some pictures of my pretzels (which look dark brown and pretzel shaped) and below that the recipe, which is from https://createdelicious.com/paleo-soft-pretzels-cassava-flour/

1/3 c warm water

2 Tbsp maple syrup

3 Tbsp olive oil

1 egg

2 1/2 tsp yeast

1 c cassava flour (if using Otto’s, if not you may need to add an extra 1/2 to 3/4 cup)

1/2 tsp salt

water for boiling, about 1 1/2 quarts

3 Tbsp baking soda

1 egg yolk

1 Tbsp water

coarse salt for sprinkling (I used regular salt, but coarse would be better)

Preheat oven to 375 F and line a baking sheet with parchment paper.

Whisk together warm water, maple syrup, olive oil, egg, and yeast. Let sit a minute.

Stir in cassava flour and salt to form a smooth dough.

Divide dough into 6 and roll each out into a rope and form into pretzel shapes. The recipe says to use wet hands to do this, but I found using hands dusted with cassava flour to work better.

Bring water and baking soda to a simmer in a medium saucepan.

Put each pretzel in the simmering water for 30 seconds, then remove with a slotted spoon or mesh utensil to the baking tray.

Mix the egg yolk and water, then brush on top of the pretzels.

Sprinkle with salt.

Bake for 25 min.

Let cool completely before eating.