Parmesan-Garlic Pretzel bagels (Mini) (Primal, grain-free, nut-free)


pretzel bagel 1

I am going to come straight out and say, this recipe is amazing. It has the consistency of a chewy pretzel and the flavor is outstanding. I don’t even miss preztels anymore because of this recipe. Trust me it is that good! Don’t be disappointed but they do not have the same exact texture as a bagel. they are more of a cross between a chewy roll and a prtezel.  I mostly just called it a bagel because of the bread’s apprearance. I shaped the pretzel dough into a patty and then put a whole in the middle to create a bagel shape. 🙂

You can feel good about eating these in the morning or for a snack because they are loaded with healthy fats and coconut flour. It is also relatively low carb compared to conventional bagels/pretzels. They are definitely not lacking nutrients, and with a nice topping of cream cheese or eggs they will fill you up and keep your hunger at bay for hours.

If you happen to have a dairy intolerance or you follow strict paleo guidelines and are not eating any dairy then you can leave out the cheese. It will make less bagels of course, but they will still taste outstanding. This recipe can easily be doubled, and leftovers can be refrigerated or frozen.

These can be topped with salt and butter or olive oil, if you want to just eat it like a pretzel. If you eat it like a bagel you can top it with anything that you would normally top a bagel with. These bagels are a little small but keep in mind that they are very filling! One of these will fill you up alot more then a wheat pretzel of the same size.

Definitely make sure to heat this bagel up before eating if you store it as leftovers. They get a little tough and dry when cold. I usually make a batch, leave a couple in the fridge, and put the rest in the freezer so I can conveniently have one for breakfast or as a snack whenever I want. These can be reheated in microwave for chewier texture and toaster oven for a crispier texture (caution: Do not burn or brown too much). It tastes best reheated in the microwave for about 30-40 seconds because it gets a really chewy, doughy texture.

I have made this recipe a bunch of times and I don’t plan to stop making it any time soon. Trust me when I say that this will be the yummiest healthy pretzel you have ever tried. Especially with the added parmesan and garlic flavor! So go ahead and treat yourself to a nice, warm, buttery, cheesy, garlicy, and absolutely delicious, guilt-free pretzel. I hope you enjoy them as much as I do!

This recipe was adapted from A girl worth saving. She has amazing recipes!

-½ cup of water (may need an extra tbsp)
-2 Tablespoons apple cider vinegar (Braggs)
-½ cup of butter (kerrygold graas-fed) or olive oil (I used half butter, half olive oil)
-3/4 cup grated parmesan or pecorino romano cheese(80 grams)
-1/2- 1 tsp garlic powder (to taste)
-½ teaspoon sea salt
-½ teaspoon grain-free baking powder
-½ teaspoon of baking soda
-1 cup of coconut flour (Lets do organic)(~95-100 grams)
-½ cup of tapioca flour (Bob’s red Mill)(60 grams)
– 1 large egg (preferably from pastured hens)

Note: I suggest measuring out all the ingredients first because it boils pretty quick and you want it to still be hot when you add the other ingredients to the pot.
1. Add butter or olive oil, salt, water, and apple cider vinegar to a small pot on stovetop and heat mixture on medium heat until boiling.
2.Once it boils, remove it from heat, and place on a countertop or a heat-resistant surface.
3. Mix in the 1/2 cup of tapioca flour and mix for about 120 seceonds until it is well combined and a wet paste is formed.
4. Mix in the baking soda and grain-free baking powder for about 5 seconds until the mixture starts to form bubbles.
5. Next add in the egg, coconut flour, garlic powder, and cheese. Mix everything together. After combining all the ingredients well you should get a dough.
6. Knead the dough on a piece of parchment paper or non-stick surfaace until any crumbles or flour are completly broken up and combined with the rest of the dough. After about 1 minute of kneading you should get a nice, uniform, workable dough. If dough feels too dry and is breaking apart you can add about a tbsp of extra water.
7. Take about 1/4 cup of dough and form a patty with your hands. Then push your finger through the middle and try your best to form a bagel shape. You should get about 9 pretzel bagels in the end. (6 if leaving out cheese). Another method if the dough is breaking apart or too sticky: you can form a party on parchment paper by pushing the dough down with your hands and shaping it into a circle form. Then create a hole with your fingers and continue shaping it against the parchment paper.
* You can sprinkle with salt and butter if you would prefer to have pretzels and not use them as bagels.
9. Bake in a preheated oven for about 20-25 minutes at 350 degrees F. (Until browned on the bottom with a tan color on top)(top can be slightly browned as well).
10. EAT and ENJOY!!! 🙂
**Note: To reheat bagels you can heat them in microwave for a chewier texture for about 30-40 seconds. I think the microwave option tastes the best. For a crsipier texture you can toast in a toaster oven. Do not toast too long or it will burn.



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