PASSOVER MATZO PRETZELS
Yummy, Golden, Passover-friendly—with that classic pretzel twist!
Ingredients
- 2 cups Gluten Free Matzo meal (grind gf matzo)
- 1 cup Potato starch (for that soft, chewy texture)
- 3 tbsp Melted vegan butter or oil
- 1 cup Warm water (plus more as needed)
- 1 egg 1 egg (optional, for richer dough)-Omit if vegan
- 1 egg (for egg wash)- Omit if vegan
- Coarse salt and/or Everything But the Bagel Seasoning (for topping)
Instructions
MAKE MATZO MEAL
- Break up 3–4 sheets of gluten-free matzah and pulse in a food processor or high-speed blender until it reaches a fine, flour-like consistency. Measure out 2 cups for the recipe.
MAKE THE DOUGH
- In a large bowl, mix your freshly made matzah meal, potato starch, and salt. Add the melted butter or oil and warm water. If using, stir in the optional egg for added richness.Knead until a smooth, pliable dough forms. If it’s too dry or crumbly, add warm water 1 tablespoon at a time until the dough comes together.
SHAPE THE PRETZELS
- Divide dough into 8–10 equal pieces. Roll each piece into a rope about 10 inches long and twist into classic pretzel shapes (or whatever shape your snack-loving heart desires).
BOIL THE PRETZELS
- Bring a pot of water to a gentle boil. Carefully boil each pretzel for 10–15 seconds. Use a slotted spoon to transfer them to a parchment-lined baking sheet.
EGG WASH & TOPPING
- Beat the remaining egg and brush it over each pretzel. Sprinkle generously with coarse salt and/or Everythng but the Bagel seasoning.
BAKE
- Bake at 375°F (190°C) for 20-28 minutes, or Air Fry for 8-10 minutes or until golden brown.
COOL & DEVOUR
- Let cool slightly (if you can wait), then dig in. Perfect with mustard, hummus, or just plain joy.