Protein Pretzel Bites

Protein Pretzel Bites

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 64 pieces

Ingredients

  • ½ - 1 cup coconut flour
  •  2 ¼ tsp active dry yeast (1 packet)
  •  1 ¼ cup warm almond milk (110°-120°F)
  •  2 tbsp honey
  •  1 tsp salt
  •  ½ cup baking soda
  •  1 large egg
  • Sea salt (or pretzel salt) for topping

 

Instructions

  1. Preheat oven to 450°F and line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, pour warm milk and sprinkle yeast over top, then add honey and stir. Allow yeast to bloom for 5-10 minutes. Once foamy, it's ready.
  3. Add Flourish Buttermilk Protein Pancake Mix  and salt to the yeast mixture. Knead for about 3 minutes until the dough comes together. Add then coconut flour, as needed. Dough should be tacky, not sticky.
  4. Cover the bowl with damp cloth and let dough rest for an hour.
  5. Fill an 8 quart pot with water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons of water. Set aside. 
  6. Form dough into a ball. First quarter the ball of dough. Roll each quarter into an 18" strand. Cut that into 4 equal pieces. Then cut each piece into 4 equal pieces. When you are done you will have 64 pieces.
  7. Carefully, add baking soda to boiling water - it will bubble up. Place dough bites into boiling water, about 10  at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool.
  8. Brush egg wash onto each one and sprinkle with coarse salt.
  9.  Bake for 7-9 minutes until the tops are browned. 
  10. Serve with your favorite nacho cheese dip!

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