Print
Autumn Squash Soft Pretzels (Vegan+GF)
Embrace the Fall harvest by making these soft and delicious pretzels that are sure to fill you're house with a wonderful aroma of freshly baked bread!
Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
-
3
cups
autumn squash
any variety such as butternut or acorn, sliced or cubed
-
1
cup
water
-
1
tablespoon
baking powder
-
1
tablespoon
active dry yeast
-
1/4
cup
coconut sugar
or regular
-
1/2
teaspoon
salt
-
2
cups
gluten free flour
-
3
cups
oat flour
-
2
tablespoons
arrowroot starch
plus more for work surface (or corn starch)
-
1
tablespoon
baking soda
-
3
cups
water
-
course sea salt for topping
optional