Paleo Pretzels Made With Sweet Potato
Paleo pretzels made with sweet potato! These gluten-free pretzels are easy to make and they are soft and chewy, like a real soft-baked pretzel. Can’t stop eating them!
I’ve been wanting to make these pretzels for awhile now and I don’t know why it took so long to make them, but I’m glad I did!
These pretzels although they are made with sweet potato, they are amazingly soft and have that chewy pretzel texture that is a must.
I could eat more of these than I would want to admit, but that’s okay, because they are well worth it!
Soft pretzels feel so extra to make, but really, they aren’t that hard to make…
I always try and simplify recipes, so by adding sweet potato it makes so I don’t have boil the dough, like a traditional pretzel.
And still, you get that soft and chewy texture thanks to the sweet potatoes.
These make for a great gluten-free treat and if you haven’t made homemade pretzels yet, this is your time!!!
This is the food processor I used to make this recipe.
NOTE: Be sure to use Anthony’s Goods cassava flour for this recipe, to get the same results!
Ingredients
- 1 cup mashed sweet potato to make: just steam until soft, then drain and mash.
- 1 cup cassava flour Anthonys Goods brand
- 1/4 cup warm water
- 2 1/4 teaspoon active dry yeast
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon salt
- 1 large egg whisked, for egg wash
Instructions
- Add warm water and maple syrup to a small cup or bowl and sprinkle yeast over top and set aside for 10 minutes until yeast is bubbly and activated.
- Add all ingredients (except egg) to a food processor (or mix by hand). Once dough is combined, cover with a clean towel and let it sit in a still and warm area of the kitchen for 60 minutes until dough has risen.
- Preheat oven to 350F. Line a baking tray with parchment paper.
- Once dough has risen, knead dough, then divide into four equal parts of dough. Roll out into about 3/4" tubes and fold into pretzel shapes.
- Place pretzels on baking tray lined with parchment paper and brush with an egg wash. Sprinkle with sea salt flakes and bake on 350F for 25 minutes.
Nutrition
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Hi,
I found this recipe today online cause I wanted to make pretzels for my sons.
I just made them according to the recipe but the dough was very soft (I even added more flour, which didn’t really help). I wasn’t really able to form the dough into pretzels because they kept falling apart. Now they are in the oven and I’m very excited to find out if it worked out. Is the dough supposed to be that soft. It’s just 1 cup mashed sweet potato and 1 cup cassava flour plus the oil and the yeast mix, right.
Thank you, Daniela
Hi Daniela, they are soft, but they shouldn’t be falling apart… I haven’t had that happen before. 🙁 What brand cassava flour did you use?
Can i add tapioca or almond flour instead of cassava? What would be the substitution ratio?
Hi Yashi, I think a half and half combo of both the almond and tapioca might be the best option!
Love this recipe! Soft pretzels always seem like a mission to make from scratch ?.
I’m just curious, to adapt this and make it vegan too, would a flax egg work to replace the egg in the recipe?
Thanks!
Hi Zack, I think a flax egg might work well… I haven’t tried it to say what the results would be for sure though.