I was trying to come up with an English muffin when I created this recipe. Luckily, when I tasted the cooked dough for the first time, I immediately thought of the soft pretzels that you get from the ball park.
For the best results with this recipe bake them, enjoy one or two, and then let them sit out on your counter top over night. They develop that dryish, stale taste of store-bought pretzels. Well, at least, that is how I like them.
I made these with butter but you can use olive oil or coconut oil as a replacement. However, I’m primal and the butter gives them that same buttery taste of traditional soft pretzels.
Try these with mustard and you will be blown away!
Update: I created a video tutorial to help with this recipe. Click here to check out the video tutorial for this recipe.
- In a small pan melt over medium heat, add the water, butter, salt, and vinegar and bring to a boil.
- Remove the pan from the heat and place on your counter top.
- Add in the tapioca flour and stir for 2 minutes until you get a wet paste.
- Add in the baking soda and powder and stir while the mixture foams – roughly 3 seconds.
- Next add in the coconut flour and egg and mix well until you get a dough.
- Place the dough on a piece of parchment paper and knead for 30 seconds to 1 minute. If you are having issues getting it to combine, you can try putting it into a food processor or Blendtec/Vitamix to get it to form a dough.
- Pinch of a 1″ – 2″ piece of dough and roll into a ½” round by 6″ – 7″ log.
- Twist into a pretzel shape and place on a piece of parchment on a baking sheet and brush with butter.
- Sprinkle coarse salt on the surface and bake at 350 degrees for 25 – 30 minutes.
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