Soft Pretzels

Soft Pretzel

Soft Pretzels

This Pretzel is an absolute crowd pleaser. It might even taste better than the real thing that's full of gluten and processed stuff! The samples for this product run out the fastest at my all Farmers Markets and light up everyone’s eyes as they try it.

They are more of a treat than a staple (as the pretzels contain less protein and more carbs then my precisely nutritionally balanced breads), yet still are easier on your digestion due to being grain-free and contain only the purest organic ingredients. It is probably the cleanest pretzel on the market.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5


  • 2 large eggs / 6 tbsp JUST egg
  • 2 tbsp avocado / olive oil
  • 1 tbsp maple syrup
  • 1/2 tbsp apple cider vinegar
  • 1 cup and 2 tbsp Better than Pretzel blend


  1. Fill up a sauce pan with hot water, bring to a boil and keep it boiling on medium heat. Blend together all wet ingredients in a large bowl with a handheld mixer. If you would like to make it vegen use JUST egg instead of eggs.

  2. Add in about half (1 cup and 2 tbsps) of the Better than Pretzel flour blend - depending on the size of your eggs. Use only as much from the blend that you create a dough that is formable, but not too dense.

  3. If dough is too soft to work with, add a little tapioca or cassava flour. Once you worked all flour in the dough, dig in with your hands. Separate dough into 5 equal parts and shape them in to 5 small balls.

  4. Preheat oven to 400F and line a cookie sheet with parchment paper.

  5. Roll out each ball into a long, 1/2 -1 inch thick tube and shape them into a pretzel. I like to make them into small, fatty pretzels.
  6. As you have a pretzel done, place it into the boiling water and boil for 2-3 minutes or until it rises to the surface (unless it sticks to the bottom which is OK).

  7. Lift pretzel out of water with a skimmer or a slotted kitchen scraper and set it on the parchment paper-lined cookie sheet.

  8. Once all pretzels are boiled, brush them with egg wash and sprinkle with sea salt or Himalayan salt.

  9. Bake for 19-23 minutes until golden brown. In my small oven it takes only 19 minutes, in my full size oven it takes 22 minutes.

Recipe Notes

Storing instructions:

The pretzels are best fresh out of the oven.
If you would like to make them ahead, freeze them right away as they cool after baking. You can reheat them in a toaster or in a cast iron skillet, toasting both sides.
They are super delish just as they are or with a cheesy (or cashew) dip. They also make amazing pretzel sandwiches!

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