To be honest, when I was a little girl, I was not a big fan of “soft pretzels.” Most likely because I was not a big fan of mustard, and that seemed to be the “typical” dipping sauce. Haha! But, as I grow older, my taste buds change all the time. I suddenly had this weird craving for a soft pretzel. And do you want to know what is funny? I even had a craving for a side of mustard as a dipping sauce. Crazy right? It is largely believed that soft pretzels originated by Christian monks in Italy around 610 A.D. They were shaped to resemble arms crossed in prayer and given as a reward to children who learned their prayers. Fitting with its origin, the name pretzel comes from the word “pretiola” or “little rewards.” The Cassava Flour from Otto’s Naturals was the perfect flour to use for these pretzels, their texture and flavor can’t be beat! What kind of dipping suace to you like to use for soft pretzels? Anything interesting? Do tell…
- 10 cups Water
- 2/3 cup Baking Soda
- Using a stand mixer, combine the 1.5 cups warm water, monk fruit, and salt. Sprinle the yeast over the top and let stand 5 minutes until it is foamy.
- Pour in the cassava flour, tapioca, and the melted coconut oil. Fit your mixer with the dough hook and set the speed to low.
- When the dough is formed into a ball remove and divide into 8 little balls.
- Grease the bowl with a bit of olive oil and place the dough balls back into the bowl. Cover with a cloth and set somewhere warm for at least 20 minutes.
- Line a large baking sheet with parchment paper.
- Preheat the oven to 450 degrees F.
- Bring the 10 cups of water and 2/3 cup of baking soda to a boil in a large pot.
- Working one ball at a time roll out the dough with your hands to about 15-20 inches depending on how large you want your pretzels to be. Make a U shape with the dough and holding the ends, cross them over each other and press onto the bottom of the U to form a pretzel.
- Place pretzels into the boiling water for 30 seconds using a large spatula. Transfer to the baking sheet and repeat with remaining dough.
- Whisk the egg replacement and 1 tablespoon of water together. Brush over the pretzels and sprinkle with salt. Bake at 450° for 13-16 minutes until golden brown.