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 . . .
Note: Sprinkle the coarse salt quickly after brushing the egg mixture on each pretzel bite to make sure that lots of yummy salt sticks to the dough. Also don’t skip the broiling step—make the tops of those pretzels nice and toasty. But not too toasty. Burnt pretzels aren’t quite as tasty.
½ cup water
½ cup coconut oil
2 tablespoons apple cider vinegar
½ teaspoon sea salt
½ cup arrowroot starch
½ teaspoon baking soda
⅔ cup coconut flour
½ cup blanched almond meal
3 tablespoons coarse sea salt
⅓ cup stone-ground mustard
2 tablespoons raw honey
Preheat the oven to 400 ̊F. Line a baking sheet with parchment paper.
Combine the water, coconut oil, vinegar, and one egg in a bowl. Mix well.
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.
Dust a cutting board and your hands with arrowroot starch. is 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.
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.
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.
Gather the stone ground mustard and raw honey. Combine together to create a tangy-sweet dip. Enjoy!