Oppppsssss, she did it again.The lovely Jennifer from Predominantly Paleo has just come out with the most amazing, kid and family approved cookbook, all made with simple, natural, Paleo ingredients. Yes, you read that right, all PALEO. All grain free, gluten free, dairy free, nut free and soy free. It’s called The Paleo Kids Cookbook and I am in love with it. She even made Paleo Soft Pretzels. My mouth dropped to the floor too, don’t worry.
Thank god I am still a kid (23 is considered a kid still, right?). Well, at least I am a kid at heart becuase she nailed all of my favorites. Every single childhood favorite of mine, INCLUDING MAC AND CHEESE, is in this amazing new cookbook. She has everything from French Toast, Gummy Worms, Corn Dogs and every other child’s favorite that could be in between.
I was lucky enough to get my hands on this piece of gold and share a recipe with YOU! I have been really trying to nail a Paleo Soft Pretzels recipe for you guys and Jen beat me to it and did it with such grace. I don’t think anything can top these Paleo Soft Pretzels. It is crunchy on the outside yet, doughy on the inside and salty yet sweet. It gave me a ton of butterflies when I bit into it. My kitchen smelt like Auntie Anne’s kitchen when you walk past it in the mall, but it was even better, because I actually was able to eat it!
How cute are her and her kids? What I love most is that there are little tips throughout the book on how to let your little ones help. Since I don’t have kids of my own, as the neighborhood babysitter, it is my duty to use these tips and let the kiddies get cooking as a fun activity.
Try not to get addicted. Your kiddies will love this Pretzel recipe!!
- For the water bath
- 10 cups of water
- 1 tbsp apple cider vinegar
- 1 tbsp sea salt
- For the pretzels
- 1 cup of warm water (around 110 degrees)
- 1 packet of gluten free quick acting yeast
- 1 tbsp 100% maple syrup
- 1 pastured egg
- 1/2 cup potato starch
- 1/2 cup cassava flour
- 2 tbsp psyllium husk
- 1 tbsp coconut flour
- 4 tbsp ghee, avocado oil, or preferred cooking fat, divided
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp coarse sea salt
- Preheat oven to 425 degrees. Bring water bath ingredients to a boil in a large pot.
- Combine the cup of warm water, yeast and maple syrup in a mixing bowl. Allow the yeast to multiply, for about 5-10 min. If it doesn’t froth or foam, toss the mixture and begin again. Either the yeast was dead or it was killed by the temperature of the water.
- Once your yeast mixture is frothy, add in the remaining pretzel ingredients, except the coarse salt. Use 2 tbsp of the cooking fat, and stir to combine. It now becomes easier to use your hands to combine the ingredients together more throughly.
- If making 4 large pretzels, divide the dough into 4 large pieces. If making smaller pretzels, divide the dough into 8 equal sized pieces.
- *Roll one of the dough pieced into a long snake about 18-inches long and then make a U shape. Twist the two ends of the “U” together, crossing once then twisting again and bring them to the base of the “U” where you can secure them by pressing it into the base.
- Transfer the pretzel to the boiling water bath and allow it to cook for 3 minutes. Remove the pretzel with a skimmer and transfer it to a parchment lined baking sheet. Repeat with the remaining dough.
- Once all of the dough pieced have been boiled, baste them with the remaining 2 tbsp of cooking fat (I used ghee), sprinkle with coarse sea salt and bake for 15-20 min. The longer you bake them, the crispier the exterior will become.The inside should be soft.
- These are best the same day or frozen and reheated in the toaster oven or conventional oven.