Dreams are coming true folks, lives are being changed. These grain free pretzel sticks are a total game-changer (and an uber proud moment here on Fork & Beans). I never say uber either so for me to say that this IS a big deal friends. They have NO yeast in them and NO grains yet taste as if none has been removed. Minds are being blown right at this very moment, aren’t they?
Well they should if they aren’t because my mind is still trying to process how GOOD these taste and what a beautiful crunch they give. I am still speechless and yet so excited about the possibilities this brings. Can you just imagine all of the fun homemade pretzel stick holiday ideas this brings to us grain-watching, gluten-restricive, yeast-avoiding folks? I mean, this calls for nondairy chocolate-covered pretzel sticks that are drizzled with festive nondairy white chocolate and even these Pretzel Stick Snowmen. Can you even stand the cuteness? I can’t!
See what I mean? Total game-changer!
√ You WILL need patience and practice rolling; it will only make you a better person in the end.
√ Can you use different flours? You can always try however I have not attempted to do so because I was so pleased with the end result of the almond meal. Are there comparable flours to almond meal that are not nut-based? You can try grinding down sunflower seeds into a flour as an option or even use a combo of brown rice and white rice flours. Check out this post for a guide to help you choose. Please note that when you alter the recipe, the ratios might be off since the flour’s propensity to absorb liquid varies from flour to flour. Just add the water slowly until you see a dough forming and add more if needed.
√ Roll each individual dough ball between your hands first until smooth. It will happen. If it breaks in half while rolling out, simply pinch the dough back together and keep rolling. Again, patience.
√ You can skip over the boiling process? Nope. Yes, it does make the pretzels more fragile however with the combination of the baking soda and honey, it adds an imperative shine and brownness to them that baking alone cannot do. Trust me, I tried both ways and the non-boiling version was not good.
√ For a vegan option, use maple syrup or brown sugar instead of honey in the boiling water.
√ You WILL need a large, heat-safe spatula to support the pretzel going in and out of the boiling concoction. If it’s not large enough, it will break apart.
√ Make sure you flip over the pretzels halfway through baking for an even browning. Also, allow them to set for a good 20 minutes or longer to fully bake inside which will give you a nicer crunch.