Pretzel Bites

Paleo Pretzel Bites

Warm, doughy pretzel bites are my idea of comfort food. Add a side of tangy sweet mustard and I’m in heaven. These soft, salty morsels do not last long around my house. It’s a mysterious disappearing act. One minute I have a bowl of pretzel bites, fresh from the oven, and the next there’s nothing but a little pile of crumbs. Very curious . . .

Pretzel Bites
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 4


  1. Preheat the oven to 400 ̊F. Line a baking sheet with parchment paper.
  2. Combine the water, coconut oil, vinegar, and one egg in a bowl. Mix well.
  3. Combine the sea salt, arrowroot starch, baking soda, baking powder, coconut flour, and almond flour in another bowl. Mix well. Add the dry ingredients to the wet ingredients and mix well to form dough.
  4. Dust a cutting board and your hands with arrowroot starch. This will prevent the dough from sticking. Care- fully roll 6–8 snakes with the dough. Use a knife to cut the rolls into 1–2 inch pieces. Carefully mold each piece of dough into the shape of a pretzel bite and place on the prepared pan. Don’t worry about making each bite identical—it’s all going to taste delicious. Bake for 15 minutes in the preheated oven.
  5. Whisk the egg in a small bowl with a fork. Brush the tops of each pretzel bite with the egg mixture and sprinkle with coarse salt. Return the pretzel bites to the oven for 5 minutes.
  6. Turn the broiler on high for a minute to brown the tops. Watch closely, because these puppies can burn quickly if left too long under the broil. An even, golden brown is what you want.
  7. Gather the stone ground mustard and raw honey. Combine together to create a tangy-sweet dip. Enjoy!

Calories: 600     Fat: 42g     Carbohydrates: 47g     Sugar: 11g     Sodium: 4910mg     Fiber: 14g     Protein: 11g    

Paleo Pretzel Bites


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