Keto tahini pretzel from your own Keto bakery at home? We already published a great recipe, but this one is quite different. The new version is something you will desire to try as soon as you get all the ingredients. In fact, you most probably already have all the ingredients if you are regularly baking Keto Mediterranean treats. Not only that Keto tahini pretzels taste great, the texture gets better on the next day. 🙂
You could enjoy them for a week and not even feel guilty! They are ideal for the road trip, beach, picnic or simply as a base for Keto spreads and dips. The simplicity of tahini paste pastry just amazes us every time we try it. You might remember our tahini chocolate fat bombs or the delicious ice-pop we made with it? Naturally, tahini is something every Mediterranean home often uses, but if you are not familiar with it, let us give you a short history…
Tahini, beloved by ancient Mediterraneans
It originated in Persia, but Egyptians were the influencers who introduced it to Greeks and Romans. Tahini is the toasted sesame seeds paste that has been used for at least 5000 years in different civilisations throughout Asia and Northern Africa. Some say that it’s a byproduct of sesame oil production, but that cannot be accurate. When you make the oil, all that is left are the ground and dry sesame seeds. However, sesame flour can be produced from these leftovers. To make a creamy paste, you would need whole seeds and an extremely powerful mill.
In today’s world, we just use food processors and don’t even think about it. But the ancient people, they were using hands, stone and ceramic tools and tons of patience. For ages, only the nobles and wealthy people could obtain the sesame seeds to make tahini. In some cultures, the paste itself was used as a means of payment. Our ancestors, ancient Greeks used sesame both as medicine and food. Hippocrates used to prescribe sesame as a therapeutic addition to the patient diet. He would recommend taking it with pomegranate juice, raisin, cheese, wine mixed with honey and olive oil, which is also discussed in his Book On Affections.
The problem of mass production in the contemporary world
Yes, we are living in the world of plenty! We cannot say this for the whole planet, but most of it is offering way too many varieties and GMO enhanced produce. Good old organic sesame is quite pricey but still obtainable. A good thing about Tahini is that it resists temperature changes and cannot spoil easily. So, if you want to find a top-quality version, search in the Mediterranean or oriental grocery stores where they’ll most probably sell only the organic version. If you don’t have such a store in your country, try sourcing organic tahini online.
Keto tahini pretzel creative process
To make these Keto tahini pretzels, you can use a mixer and let it all turn out smooth and silky. However, if you are feeling brave, try it the old fashion way. Use nothing but your hands and mix up the best Keto dough for the pretzel you ever tried. Yes, it can get messy if you are not quite skilful, but I promise you, it’ll be fun and rewarding after you bake them. SO, let’s just get to the recipe and enjoy our Ketonian home bakery session!
Keto tahini pretzel – ancient flavour, modern conceptCourse: Appetizers, Dairy-Free, Keto Bread, Mediterranean
100 ml water
150g (5,3 oz) organic tahini paste
100 ml (3,4 fl oz) olive oil
2 tbsp psyllium powder
4 to 6 tbsp coconut flour (depending on your psyllium power you might need less or more)
1/2 tsp baking soda
1 tbsp apple cider vinegar
1 tsp sea salt
1 tsp flower of sea salt
1 tsp black sesame or cumin seeds
- Mix tahini with water, sea salt, baking soda, vinegar and olive oil till it’s finely unified. Add psyllium powder and keep mixing.
- start adding coconut flour spoon by spoon. Keep mixing with your hand. the dough might get thick enough with just 4 tablespoons. If it doesn’t, add more coconut flour till you get a thick and elastic dough.
- Cover the dough with a plastic foil and leave it at room temperature for 10 minutes.
- Grease your hands with some olive oil and start forming pretzels. You should be able to make 15 small pretzels. Place them on wide baking pan lined with parchment paper.
- Preheat the oven to 200ºC (400ºF) and bake the pretzels for 15 minutes.
- Whisk the egg and egg-wash the pretzels. Sprinkle flower of sea salt and black sesame seeds on top. Return the pretzels in the oven for another 5 minutes.
- You can serve them warm or cold. Keep them in sealed container if you want them to get softer on the next day.
- There are different tahini pastes with different carb content. Most of the organic Greek products ones have 3g or 3,6g of carbs per 100g