Salted Soft Pretzels
This is an under 30-minute snack and appetizer that does not require purchasing an event ticket. They are so easy to make, with merely a few grain, gluten, and dairy-free ingredients. When fresh out of the oven, also extra warm and toasty, I love tearing off pieces and dipping them into warm, plant-based queso. Each one is so soft, with a perfectly crisped exterior. The right amount of flakey sea salt is the key to having the craving for these on every game night to come!
Ingredients:
2 eggs, pasture-raised
1/2 cup water
2 tbsp avocado oil/extra-virgin olive oil
1 box artisan bread mix
3 tbsp apple cider vinegar
1 cup almond flour
2 tbsp arrowroot flour
1/2 tbsp oregano
Directions:
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk the eggs, water, and oil together.
Fold in the entire bread mix pouch, until everything is well-incorporated.
Add the apple cider vinegar.
In a smaller bowl, stir the almond + arrowroot flours and oregano together. Pour into the initial mixture and stir well.
With a damp spoon or tablespoon measurer, scoop dollops of dough onto the prepared pan. Create a wide-shaped “U",” then close in with two crossed lines (reference my pictures, likely for better guidance).
Once the batter is all used up, cook for 34-36 minutes, or until starting to turn golden-brown on top.
Broil for an extra 2-3 minutes, for that fuller, golden-brown glow!
Let cool for a few minutes, then sprinkle with flakey sea salt, if desired.
Enjoy with plant-based queso or even plain!
Store leftovers, if any, in an airtight container in the fridge for weeks.
Notes:
I made four, large pretzels out of the batter. You could also make smaller ones, but the cook time would likely be closer to 20-22 minutes, so just keep a close eye on it.
