Chickpea Pretzels
Serves: 6 Chickpea Pretzels
  • 1 egg
  • 5 tablespoons water (approximately)
  • 2 cups (240 grams) chickpea flour (also known as garbanzo bean flour)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ΒΌ teaspoon pepper
  • 3 tablespoons olive oil
  • 2 teaspoons large flake/grain salt (sometimes called pretzel salt)
  • ⅓ cup mustard
  1. Preheat the oven to 450 degrees.
  2. In a small bowl mix the egg with 1 tablespoon of water. Set aside 1 tablespoon of this mixture and add enough cold water to the remaining egg mixture to make ½ cup.
  3. In a medium mixing bowl whisk together the chickpea flour, salt, baking powder, and pepper. Add the olive oil and the ½ cup water/egg mixture and stir until a soft dough forms.
  4. Divide the dough into 6 equal pieces (about 2 - 2½ ounces each). Roll each piece into a rope 14 - 15 inches long, shape into pretzels, and place on a parchment or silicone lined baking sheet.
  5. Brush the top of each pretzel with the tablespoon of reserved egg/water and then sprinkle with the large flake salt.
  6. Bake on the bottom rack of the oven for 15 minutes, until golden brown. Serve with mustard.
Recipe by Queen of My Kitchen at