You’ll Never Believe What These Soft Pretzels are Made From!
I don’t know what it is, but lately I have had the biggest hankering for soft, salty pretzels. If you are about my age, you can probably close your eyes and think of the smell right now of meandering through the mall on a Friday night as the familiar smell of yeasty, hot pretzels wafts through the air and you just have to stop at the Aunt Annie’s pretzel shop for some pretzel bites and cheesy dip. Well, I have got such a great recipe for you today that is every bit as good as the Annie’s pretzels and they are so fun and easy to make--there is no boiling involved! These pretzels are actually gluten-free and keto-friendly, but please don’t let that deter you! They taste so good because they are predominantly made of one fantastic sneaky ingredient :)
This kind of dough is called “fathead” dough and is a staple in the keto world where basically you mix warm cream cheese and a bunch of shredded mozzarella cheese together, then add almond flour and egg to give it some more oomph and to help it stick together. You might notice that using 1 tablespoon seems like quite a lot, but you need that extra bit with keto cookie since almond flour doesn’t rise as easily as regular all-purpose flour. After your dough is all assembled and you’ve formed it into the classic pretzel shape, you will brush it with an egg wash, flaky salt and any other seasonings you’d like.
This fathead dough is so flexible, though, that it can also be turned into things like cinnamon rolls, pizza dough and garlic bread. You can make it sweet or savory. I added my favorite garlic bread seasoning mix, which has tons of Italian herbs and parmesan cheese and it was so delicious. I also made warm dipping sauce made with real cheddar and it is a MILLION times better than the processed fake cheese dip they give you at Annie’s. If you have never made warm cheesy dip from scratch, you are going to love this!
If you are a low-carb eater and let’s say you have a party to attend, like a Super Bowl party or something similar where people will be snacking on appetizers, this is the perfect item to contribute to the mix of finger foods. Nobody will even dare believe that these are low-carb, as they are so full of flavor, you would just never realize! Particularly if you make this cheese sauce from scratch they will be totally impressed!
I think these soft pretzels are the perfect snack to make this time of year with kids and enjoy on a crisp fall day. I hope you enjoy making these super easy, cheese pretzels as much as we did!
2 cups almond flour
1 tablespoon baking powder
3 cups , mozzarella cheese low moisture and part skim
2 ounces cream cheese
3 large eggs divided
1 tablespoon salt
CHEESE DIPPING SAUCE:
1 tablespoon butter
1/4 cup heavy cream
1 cup good quality shredded sharp cheddar cheese
Directions:
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This kind of dough is called “fathead” dough and is a staple in the keto world where basically you mix warm cream cheese and a bunch of shredded mozzarella cheese together, then add almond flour and egg to give it some more oomph and to help it stick together. You might notice that using 1 tablespoon seems like quite a lot, but you need that extra bit with keto cookie since almond flour doesn’t rise as easily as regular all-purpose flour. After your dough is all assembled and you’ve formed it into the classic pretzel shape, you will brush it with an egg wash, flaky salt and any other seasonings you’d like.
This fathead dough is so flexible, though, that it can also be turned into things like cinnamon rolls, pizza dough and garlic bread. You can make it sweet or savory. I added my favorite garlic bread seasoning mix, which has tons of Italian herbs and parmesan cheese and it was so delicious. I also made warm dipping sauce made with real cheddar and it is a MILLION times better than the processed fake cheese dip they give you at Annie’s. If you have never made warm cheesy dip from scratch, you are going to love this!
If you are a low-carb eater and let’s say you have a party to attend, like a Super Bowl party or something similar where people will be snacking on appetizers, this is the perfect item to contribute to the mix of finger foods. Nobody will even dare believe that these are low-carb, as they are so full of flavor, you would just never realize! Particularly if you make this cheese sauce from scratch they will be totally impressed!
I think these soft pretzels are the perfect snack to make this time of year with kids and enjoy on a crisp fall day. I hope you enjoy making these super easy, cheese pretzels as much as we did!
Keto Soft Pretzels with Cheese Dipping Sauce
These keto pretzels are soft, chewy, and need just 5 ingredients to make! No yeast and no flour needed, they come together in less than 15 minutes! Author: Arman Recipe Type: American Total Time: 17 minutes
Prep time:
Cook time:
Serving size: 8
Calories per serving: 525
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 525
2 cups almond flour
1 tablespoon baking powder
3 cups , mozzarella cheese low moisture and part skim
2 ounces cream cheese
3 large eggs divided
1 tablespoon salt
CHEESE DIPPING SAUCE:
1 tablespoon butter
1/4 cup heavy cream
1 cup good quality shredded sharp cheddar cheese
Directions:
Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, add the almond flour and set aside. In a microwave safe bowl, add the shredded cheese with cream cheese and microwave until the cheese has melted. Whisk together.
Transfer the cheese mixture into a food processor. Add the dry ingredients and two of the eggs and pulse until combined and a thick dough remains.
Lightly oil your fingers then transfer the ball of dough onto a kitchen surface. Divide the dough into 8 portions. Roll out each one into a 10-inch hot dog shape. Cross each one into a pretzel shape and place on the lined tray.
Whisk the remaining egg and brush it over the top of each pretzel. Sprinkle with the salt.
Bake the pretzels for 10-12 minutes, or until golden brown. Remove the pretzels from the oven and serve immediately.
For the Cheese Sauce:
In a small sauce pan, melt the butter over medium low heat.
When the butter has melted stir in the heavy cream and the shredded cheddar cheese, stir until smooth and warmed through. Serve immediately.
Source: thebigmansworld.com
In a large mixing bowl, add the almond flour and set aside. In a microwave safe bowl, add the shredded cheese with cream cheese and microwave until the cheese has melted. Whisk together.
Transfer the cheese mixture into a food processor. Add the dry ingredients and two of the eggs and pulse until combined and a thick dough remains.
Lightly oil your fingers then transfer the ball of dough onto a kitchen surface. Divide the dough into 8 portions. Roll out each one into a 10-inch hot dog shape. Cross each one into a pretzel shape and place on the lined tray.
Whisk the remaining egg and brush it over the top of each pretzel. Sprinkle with the salt.
Bake the pretzels for 10-12 minutes, or until golden brown. Remove the pretzels from the oven and serve immediately.
For the Cheese Sauce:
In a small sauce pan, melt the butter over medium low heat.
When the butter has melted stir in the heavy cream and the shredded cheddar cheese, stir until smooth and warmed through. Serve immediately.
Source: thebigmansworld.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
Sources:
- www.flickr.com
- www.eatsdelightful.com
- www.thebestketorecipes.com
- www.thebigmansworld.com
