Healthy Low Carb and Gluten Free Soft Pretzels
- 2 tbs Psyllium Husk Powder
- 1 packet active dry yeast
- 1 cup unsweetened vanilla almond milk
- 3/4 cup unsweetened applesauce
- 4 tsp butter flavor
- 2 cups organic soy flour
- 1 tsp double-acting backing powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut flour 1/2 cup + 2 tbs
Egg Wash Topping
- 1 large egg yolk
- 1 tbs unsweetened vanilla almond milk
- flaked sea salt
- In a small bowl, whisk together the psyllium and yeast.
- In a large bowl, whisk together the almond milk, applesauce, egg whites and butter flavor. While whisking, sprinkle in the psyllium/yeast mixture. Whisk until smooth.
- In a medium-sized bowl, whisk together the soy flour, baking powder, baking soda and salt. Dump the dry over the wet and fold together with a rubber spatula.
- Shape the sticky dough into a ball and cover with plastic wrap. Place the bowl in a warm area for 1 hour (I used a warming drawer set to 90 degrees Fahrenheit).
- In a small bowl, add the coconut flour. Take about 2 tbs and dust it over the slightly risen dough. Gently fold the mixture until it absorbs the coconut flour, then dust another 2 tbs over the dough and fold again. Do this with the rest of the coconut flour, then knead the dough into a ball.
- Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats or parchment paper.
- Divide the dough into 8 equal-sized portions. Roll the dough into long logs and carefully shape into pretzels (the dough is somewhat delicate, so kneading isn't necessary). Carefully transfer the pretzels onto the prepared pans.
- In a small bowl, whisk together the egg yolk and almond milk.
- Brush the crescents with the egg wash and sprinkle with the salt. Bake for about 24 minutes, or until golden brown. Carefully transfer the Silpat/paper off the hot pan and onto the counter. Let cool slightly and serve warm!
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