Paleo Curry Pretzels!

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Paleo Pretzels
I live in New York where street carts selling pretzels are on the prowl at every street corner, but I’m just not tempted to buy them ever. Have I become so health-conscious that I now turn my nose up at anything with wheat in it? Or is it out of fear that the pretzel had at one time fallen onto the grimy pavements of Manhattan before being picked up again and placed onto the top of the pile? Hmmm. Well, I can tell you one thing…if those street carts start selling these Paleo Curry Pretzels, then grimy Manhattan pavement or not, I would be buying them!

For some reason, it hadn’t dawned on me that Paleo pretzels would be possible before I saw this recipe for paleo pretzels a while ago on Stiritup.me. I should have read the recipe a bit more closely, because on my first attempt, I totally messed it up! But what started as a complete disaster in following instructions, ended in something quite delicious, and this accidental recipe is at the bottom of this post.

First, let me say that I did go back and remake the original recipe (the only difference is that I added a tablespoon of Italian seasoning), and here’s the photo of that version.
Paleo Pretzels

So, what was different in my accidental version? First, I added an extra egg and an extra tablespoon of butter! Oops! Those extra wet ingredients make the pretzels a lot less dry in your mouth but at the same time just as hard when they come out of the oven. The only downside is that the dough is slightly softer, but as you can see from the photos, I was still able to make the letters to spell “Paleo” and make some pacmans quite easily with the dough.

Here are the ingredients before they’re mixed (I also added in curry powder and turmeric, which I think are KEY INGREDIENTS):
Paleo Pretzels

And here is the dough:
Paleo Pretzels

You can see it wasn’t too hard to form the dough into my pretzel letters:

Paleo Pretzels

And here is everything after baking:

Paleo Pretzels

The ingredients for the Stiritup’s version and my version are similar (with the exception of the spices), but unlike Stiritup’s version, I don’t use any of the ingredients to make an egg or butter wash to brush onto the pretzels (I tried this and didn’t find it to add too much to the flavor). (Of course, if you want to sprinkle coarse salt onto the pretzels, then an egg wash would be a good additional step to the recipe as it helps the salt stick onto the pretzel.) So, here’s the new version of Stiritup’s recipe.

Let me know if you like the curry and turmeric flavor!

Paleo Curry Pretzels!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Paleo Curry Pretzels!

Ingredients

  • 3 eggs
  • 1 and 1/2 cups of almond flour
  • 2 tablespoons of butter
  • 3 tablespoons of coconut flour
  • 1 tablespoon of curry powder
  • 2 teaspoons of salt
  • 1/2 teaspoon of turmeric

Instructions

  1. Preheat oven to 350F.
  2. Place all the ingredients into a bowl and mix well until it forms a dough.
  3. Let the dough sit for 5 minutes.
  4. Roll into pretzel sticks and twist into shapes and place on parchment paper on a baking tray.
  5. Place in oven for 10 minutes.
  6. Take the pretzels out and heat oven to 400F.
  7. Turn the pretzels over.
  8. Bake for 5 more minutes.
http://ancestralchef.com/paleo-pretzels/

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{ 6 comments… add one }

  • John B. February 7, 2013, 10:50 am

    I’m new to the Paleo thing, but wouldn’t butter technically be off limits and another fat such as oil be substituted in it’s place? I’m not strict enough to complain too much, but am curious. Thanks!

    Reply
    • Louise February 7, 2013, 4:56 pm

      Hi John, I’m actually in the process of writing an article addressing this issue. I’ll post it soon (hopefully I will find time this weekend to finish it). It’s a great question to ask!

      Reply
  • Jax Labyrinth May 9, 2013, 5:26 pm

    Wow!!! These look awesome! Love the pac man shaped ones!

    Reply
  • Erin May 27, 2013, 10:31 pm

    Actually, these really can’t be called pretzels. More like lumps of dough. The egg wash is done for a reason… to help give pretzels their characteristic brown color. Also a sodium bicarb bath is highly recommended. Or you could just use some lye ;) anyways thanks for the gluten free recipe. I will make these with the egg and sodium bicarb and lots of salt!

    Reply
    • Louise May 27, 2013, 11:26 pm

      Thanks Erin for the insight. Because of the color of the natural “dough” here, adding the egg wash didn’t give it the traditional brown color. I haven’t tried using sodium bicarb, so maybe that’ll help with the coloring. Let me know if it works.

      Reply

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Louise Yang Ancestral Chef

Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!

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