Description
Super fluffy gluten free soft pizza pretzels! Made with yogurt and yeast free!
Ingredients
Scale
- 1 cup almond flour
- ¼ cup + 2 tbsp oat flour
- ¼ cup tapioca starch (can sub arrowroot starch)
- 2 tsp baking powder
- 1 tsp sea salt
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- Pinch of red pepper flakes
- Dash of black pepper
- 1 + 1/4 cup plain, unsweetened Greek-style yogurt (dairy free or regular, see note*)
- 1 tbsp honey
- Optional: 1/3 cup roughly chopped sundried tomatoes (I like to use the kind packed in olive oil)
For the topping:
- 1 egg, whisked (for egg wash)
- Shredded mozzarella cheese (dairy free or regular)
Instructions
- In a large bowl, mix together all of the almond flour, oat flour, tapioca starch, baking powder, sea salt, basil, oregano, garlic powder, red pepper flakes, and black pepper until well combined.
- Fold in the yogurt honey with a rubber spatula until well combined. If adding the sundried tomatoes, add those in at this step as well.
- Allow dough to chill in the refrigerator for 15 minutes.
- Meanwhile, preheat oven to 375°F and line a baking sheet with parchment paper. Clean a work surface and sprinkle with oat flour.
- Turn the chilled dough out onto the floured surface. Roll and knead the dough on the floured surface into one smooth ball then divide the dough into 7 equal portions.
- Roll each portion out into a log about 8″ or 9″ long, sprinkling your work surface with more oat flour as needed if dough is sticking a bit. Fold each end of the log over to form a pretzel shape.
- Place each pretzel on the parchment-lined baking sheet and brush each pretzel with the egg wash. Sprinkle mozzarella on each pretzel.
- Bake for 25-27 minutes, until cheese is melted and bottoms are slightly browned. Allow to cool for 5-10 minutes before enjoying. Serve with marinara, pesto, or cheese dip!
Notes
*For dairy free yogurt, make sure it is a thick Greek-style plain yogurt! I like to use the Kite Hill brand, but make sure it is their Greek-style version and not the regular. Sometimes dairy free yogurt requires an extra bit of oat flour when rolling the dough out!
these are so so good. 10/10 recommend adding the sun dried tomatoes because it’s a game changer! so easy and quick to make, too!
★★★★★
I will continue to access your blog for this type of informational blog.
This dough was so sticky I could hardly roll it out. Did I do something wrong? Any tips?
Hi Megan! Did you make any substitutions? And what brand of yogurt did you use?
Wow, Mia, these look absolutely incredible! I’ve been searching for a reliably gluten-free and dairy-free pretzel recipe for ages, and the fact that it doesn’t require yeast is a huge win. I’m always a little intimidated by yeast-based baking, so this feels much more approachable.
I’m particularly curious about the tapioca starch and arrowroot starch combination – I’ve experimented with gluten-free flours before, and finding the right blend can be tricky. It’s interesting how you’ve managed such a soft texture without yeast. It reminds me a bit of the puzzle-solving element—finding the right ingredients to achieve a desired outcome. Speaking of puzzles, sometimes I find myself completely lost in the world of escape games arrow escape game, trying to figure out the right sequence of clues!
Thank you for sharing this! I’m definitely going to try these this weekend.
★★★★★