Crunchy Pretzels

Crunchy Pretzels


  • 1 1/4 cup cool water
  • 1/4 cup avocado oil
  • 3 tbsp apple cider vinegar
  • 3/4 cup boiling water


  • Prepare mix as directed and let rest for 4 hours and cover it in a warm place.
  • Roll or press the dough out to about a 1/3 inch thickness.
  • Cut into strips approximately 1/3 inch wide.
  • Shape into pretzel form or logs. The dough will rise when baking, roll or cut about half the size that you want to achieve.
  • Bake for 25-30 minutes at 315 ℉ convection or 335 ℉ conventional oven.
  • If you want nice salt crystals, you will need to remove the baking pan with pretzels from oven when cooked, and brush with a very light amount of well beaten egg white wash and then sprinkle on coarse salt.
  • Return to oven for about 5 minutes.
  • After they are cooked lower oven temperature to 220 -225 ℉ degree oven/convection to dry and crisp them, until completely crisp. This could take several hours depending on the oven.
  • Store in a tightly sealed bag or container when completely cool.

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