Gluten Free Soft Pretzels

In a large pot over medium high heat, bring water to a boil. DO NOT yet add the baking soda.

In a large mixing bowl, combine cassava flour, tapioca flour, baking powder and salt, whisking gently to combine.

In the bowl of a stand mixer, fitted with the paddle attachment, beat eggs, milk, honey, melted butter and melted coconut oil together until fully incorporated.

Slowly add dry ingredients to wet, gently folding together until all dry ingredients have been added. Continue folding until dough begins to form, then gently knead with your hands, forming a dough ball.

Shape dough ball into a rectangle about 1/2" thick. Cut dough into 6 equal sections.

Lightly dust your work surface with flour. Take each section of dough and roll into a rope about 8-10" long. Shape the rope into a "U" and carefully cross each end of the "U" down over to the opposite side, creating a pretzel shape. See the video for visual instructions.

Repeat the process until all sections of dough have been made into a pretzel shape.

Once all pretzels have been shaped, add the baking soda to the boiling water. Allow it to fizz up (this will happen quickly) and then drop in the first pretzel. Allow pretzel to boil for 30 seconds, then remove using a slotted spoon or kitchen spider and place on baking sheet. Repeat the process with each pretzel until complete.

Whisk 1 egg in a small bowl and paint the tops of the boiled pretzels with the egg wash using a pastry brush or a spoon. Brush all pretzels with the egg wash and then sprinkle with pretzel salt.

Bake for 13-15 minutes or until golden brown.