Whole30 Soft Pretzel Knots
Indulge in the irresistible charm of these Whole30 Soft Pretzel Knots, a grain-free and paleo-friendly twist on a classic favorite! Made with a wholesome blend of almond, tapioca, and coconut flours, these soft, golden knots deliver all the chewy, savory goodness you'd expect from traditional pretzels—without the gluten, dairy, or refined sugar. The dough comes together effortlessly with simple ingredients like ghee, apple cider vinegar, and a touch of sea salt, creating the perfect balance of flavor and texture. These pretzel knots are brushed with melted ghee and sprinkled with coarse sea salt before baking to achieve that signature pretzel finish. Perfectly snackable and Whole30-compliant, these warm, savory bites are ideal as an appetizer, on-the-go treat, or cozy pairing with your favorite soup or dip. With a prep time of just 20 minutes, this recipe is as quick to make as it is satisfying!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- 1 teaspoon pink sea salt
- 3 quarters cup warm water
- 1 tablespoon apple cider vinegar
- 1 large egg
- 2 tablespoons ghee, melted
- 1 tablespoon coarse sea salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, tapioca flour, coconut flour, baking soda, and pink sea salt until evenly combined.
In a separate smaller bowl, mix the warm water and apple cider vinegar.
Slowly add the wet ingredients to the dry ingredients, stirring continuously with a wooden spatula until a dough forms.
Beat the egg in a small bowl, then add it to the dough along with the melted ghee, mixing until a smooth, cohesive dough forms. It should be slightly sticky but manageable.
Dust your work surface lightly with tapioca flour. Divide the dough into 8 equal portions.
Roll each portion into a long rope about 10 inches in length. Shape each rope into a pretzel knot, twisting the ends and pressing them into the base of the pretzel.
Place the formed pretzel knots onto the prepared baking sheet, about an inch apart.
Brush each pretzel knot with a little melted ghee and sprinkle coarse sea salt generously over the top.
Bake in the preheated oven for 25-30 minutes or until the pretzel knots are golden brown and firm to touch.
Allow to cool for a few minutes on a wire rack before serving. Enjoy warm or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 9138 mg | 397% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 11.7 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 465 mg | 36% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 143 mg | 3% | |
*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.
