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Chickpea flour pretzel baked golden brown with salty crust
Protein-rich pretzel made from chickpea flour

Chickpea Flour Soft Pretzels

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
The characteristic brown, crispy crust and chewy interior of pretzels come from the lye bath (accelerating the Maillard reaction). In this version, chickpea flour's nutty flavor and high protein content enrich the dough, though wheat flour is needed for structure due to the lack of gluten in chickpeas.
🕒 Prep Time 1 hr
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 8 servings
🔥 Calories 250 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot for boiling
  • Slotted spoon
  • Parchment paper
  • Brush

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Mix the dry ingredients together. Add the water and oil, then knead until smooth.

Tip: Chickpea flour absorbs water harder, it might be stickier at first.
2 ✓

Let rise for 1 hour. Divide into 8 parts, roll into ropes, and shape into pretzels.

Tip: After shaping, let rest for 10 minutes so the dough doesn't spring back.
3 ✓

Boil water with the baking soda. Boil the pretzels for 30 seconds on each side.

Tip: The alkaline water breaks down proteins on the surface, causing rapid browning during baking.
4 ✓

Place on a baking sheet, brush with egg, and bake at 400°F (200°C) for 20-25 minutes.

Tip: Remove immediately when it reaches the desired color.

Recipe FAQ

It fell apart in the water.
You didn't let it rise enough, or you boiled it too long. 30 seconds is enough!
It didn't get brown enough.
There wasn't enough baking soda in the water.

Ingredients

  • 2 cups Chickpea Flour
  • 2 cups All-Purpose Flour
  • 1 packet Active Dry Yeast
  • 1 tsp Sugar
  • 2 tsp Salt
  • 1 1/4 cups Warm Water
  • 2 tbsp Olive Oil
  • 1/4 cup Baking Soda (for the boiling water)
  • 1 large Egg (for wash)