Paleo Traditional German Brezel
Savor the taste of tradition with a healthy twist in this Paleo Traditional German Brezel recipe! Crafted with nutrient-rich ingredients like almond flour, tapioca flour, and coconut flour, these pretzels are gluten-free, grain-free, and perfectly suited for paleo diets. The recipe captures the authentic flavor and texture of classic German pretzels, complete with a signature baking soda boil for that crisp golden crust and soft, chewy interior. Sprinkled with coarse sea salt, these pretzels are irresistible and ideal for snacking or serving alongside soups and salads. Quick to make in under 40 minutes, this wholesome recipe is a delightful way to enjoy traditional German baking with modern dietary preferences in mind.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.75 cup Tapioca flour
- 2 tablespoons Coconut flour
- 2 tablespoons Arrowroot starch
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 2 large Eggs
- 2 teaspoons Apple cider vinegar
- 2 tablespoons Honey
- 0.25 cup Warm water
- 4 cups Baking soda (for boiling)
- 2 teaspoons Coarse sea salt (for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, arrowroot starch, baking soda, and sea salt. Mix well to combine.
In a separate small bowl, whisk together the eggs, apple cider vinegar, honey, and warm water until smooth.
Slowly pour the wet ingredients into the dry ingredients while stirring. Mix until a dough forms. If the dough is too sticky, add a small amount of tapioca flour, one teaspoon at a time.
Divide the dough into 6 equal portions. Roll each portion into a long rope (approximately 18 inches long). Form into a traditional pretzel shape by crossing the ends over each other and pressing them to the base.
In a large pot, bring 6 cups of water to a gentle boil. Add the 4 cups of baking soda and stir to combine.
Using a slotted spoon, gently lower each pretzel into the boiling baking soda water for about 30 seconds. Remove with the slotted spoon and place on the prepared baking sheet.
Sprinkle the tops of the pretzels with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.
Remove from the oven and allow to cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1827036 mg | 79436% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 46.7 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 573 mg | 44% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1854 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
