They make the perfect low-carb snack, but they’re also great as part of a meal. I love having them for lunch! These pretzels are wonderfully chewy and fragrant. They make a wonderful low-carb snack, and I also really enjoy them for breakfast with my coffee! They are made with modified Fathead dough, which truly is a miracle dough. It’s made with cream cheese, mozzarella, and almond flour, but it bakes almost like a real dough. Soft and fragrant and oh so delicious. 🥨
Ingredients
You’ll only need a few ingredients to make these delicious keto pretzels. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Almond flour: An excellent flour substitute that baked exceptionally well. I use blanched finely ground flour. I don’t recommend using a coarse almond meal in this recipe. Grated Parmesan: Finely grated, not coarsely shredded. Baking powder: Make sure it’s fresh. And if you need it to be gluten-free, please verify that as well. Spices: I use garlic powder, onion powder, and cayenne pepper. Cheeses: Shredded mozzarella and cream cheese. Egg and an egg wash: An egg wash, for brushing the top of the pretzels, is made from an egg yolk beaten with a teaspoon of water. Coarse salt: For sprinkling on top of the pretzels.
Instructions
Expert tip
As mentioned above, I make these tasty pretzels using modified Fathead dough. I add a bit more almond flour than the original recipe calls for. Otherwise, the dough is too sticky to handle. I don’t recommend trying to make them with classic fathead dough. You start by whisking together the almond flour, Parmesan, baking powder, garlic powder, onion powder, and cayenne. Next, microwave the mozzarella and cream cheese until melted. Then add the almond flour mixture and the egg and knead into a smooth dough. Divide the dough into portions and shape those portions into pretzels (the video below shows you exactly how to do it). Brush the pretzels with an egg wash and sprinkle them with coarse salt, then bake them in a 350°F oven for about 15 minutes.
Frequently asked questions
Variations
You can vary this recipe by using different spices. A pinch of dried thyme or dried oregano will be good. You can also use different toppings instead of coarse salt, such as sesame seeds, bagel seasoning, poppy seeds, or even za’atar spice.
Serving suggestions
These pretzels are wonderful all on their own! But you can also dip them into a variety of dips and sauces, including cheese sauce, ranch dressing, spinach artichoke dip, and pizza dip. You can also serve them for lunch alongside soups such as this broccoli soup. And as mentioned above, I sometimes have one for breakfast with my coffee.
Storing leftovers
If you have leftovers, it’s best to freeze them in freezer bags, and gently thaw them in the microwave. They don’t keep very well in the fridge, but they do keep well in the freezer.
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Recipe card
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