Keto Soft Pretzels Recipe The Original Low-Carb Version

Keto Soft Pretzels Recipe
Keto Pretzels – The Original Homemade Recipe

Welcome to the home of the original Keto Soft Pretzels recipe.

Our Keto Pretzels are soft and chewy with a beautiful yeasty aroma of freshly baked bread.

Ketogenic Soft Pretzel

Keto Soft Pretzels

What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Keto Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
5 from 435 votes
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Course: Snacks
Cuisine: German
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 32 minutes
Servings: 12 serves
Calories: 217kcal
Author: Gerri

Ingredients

Instructions

  • Preheat oven to 200C/390F.
  • In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
  • Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
  • In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
  • Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
  • Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
  • Split the dough into 12 balls. The dough is easiest to work with while it is warm.
  • Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
  • Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
  • Bake in the oven for 12-15 minutes.
  • When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

Notes

Nutrition

Serving: 1pretzel | Calories: 217kcal | Carbohydrates: 3g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 615mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 150IU | Calcium: 40mg | Iron: 0.7mg

You see, our Gerri is a genuine, bona fide, chef and specializes in simplifying recipes for “everyone”. These keto pretzels aren’t her only original creations either.

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Note: The yeast in this keto pretzel recipe is purely for the “aroma” no other reason. After all smell is a sense imperative to taste!

Gerri created these keto soft pretzels for Oktoberfest in 2012 Then shared with us here for our recipes list for the 2016 event.

This recipe makes 12 pretzels per serve is one keto soft pretzel as reflected in the nutritional information.

Keto Soft Pretzels Recipe
The Original Keto Soft Pretzels

Our keto low-carb soft pretzels are best eaten on the day of cooking. If there are any pretzels leftover, store them in the fridge for later.

Your keto soft pretzels can easily be refreshed just heat them in the oven for 5 minutes.

Put the pretzels in a 170C/340F oven to crisp up the outside and soften the inside. Alternatively, 30 seconds in the microwave if you like them soft.

NOTE: The low carb soft pretzel dough is very sticky. I have found it easiest to roll the dough out on a smooth, clean benchtop. Or plastic cutting board and wearing food safe gloves will prevent the dough from sticking to your hands.

Ingredients for Keto Pretzels

The ingredients for Keto Soft Pretzels are readily available at most supermarkets or healt food stores, beu you can them delivered online these days.

How To Make Soft Pretzels Keto

The best bit about making these soft pretzels is the aroma as they bake in the oven.

  1. Preheat oven to 200C/390F.
  2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
  3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
  4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
  5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
  6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
  7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
  8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
  9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
  10. Bake in the oven for 12-15 minutes.
  11. When the pretzels are golden brown, remove them from the oven. Don’t burn your fingers trying to eat them immediately.

If you’re looking for a sweet version of these keto pretzels try our glazed pretzels. Our glazed pretzels taste like a low-carb doughnut.

Low Carb Ketogenic Soft Pretzel
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Try these Low Carb Baked Recipes:

To make Keto Pretzels in a larger batch adjust the serving amounts in the recipe card above.

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151 thoughts on “Keto Soft Pretzels Recipe The Original Low-Carb Version”

  1. Only ONE net carb? Yes please. I was an obsessive baker before going keto and this gives me hope that that will not have to end! I’m imagining these cut in half and made into sandwiches. Yum! I think I will make these this week!!

    Reply
  2. I made these today and they are DELICIOUS. I just ate one and am eyeing my pan debating whether I should eat a second… Or third! I mad e a half a batch and I am glad that I did. I don’t think my self control would last if there were 12 around! Thank you for this delicious recipe 🙂

    Reply
  3. I made this recipe tonight and I’m a fan! Instead of just pretzels though, I made pretzel dogs by just wrapping the dough all around the hotdog. They were so good but the dog kept sliding out of the pretzel! So I pulled off the bottom of the pretzel and turned them into little hotdog buns. Maybe next time I’ll just drape the dough over a dowel rod while baking so that I can use the delicious pretzels as buns rather than picking them apart after the fact.

    Thank you for posting this!

    Reply
    • H Shahneen,
      You can make the mixture by hand, it needs to be kneaded to ensure all the ingredients are combined. Be very careful when handling the hot cheese.
      I hope this helps.

      Gerri

      Reply
    • Hi Kim,
      You’re right there, yeast loves sugar! We initially added the yeast for the flavor, but it does makes the dough beautifully fluffy.
      Let us know how you go 🙂
      Gerri

      Reply
      • I have made this recipe twice now; the second time I added just a pinch of erythritol to the water and yeast. It definitely made it bubble up a little and added just a tad more leavening to the pretzel without making it sweet. I think I might try it again without the salt on top but add some cinnamon and erythritol sprinkled on top. I will probably add about two teaspoons of erythritol to the dough.

        Reply
        • Hi Karen,

          I’ll have to try adding erythritol to my next batch and see how they turn out!

          Sweet pretzels are a great idea. We have a recipe for Glazed Pretzels that taste just like cinnamon donut.

          Gerri

          Reply
    • Hi Steph,
      We haven’t tried making them without the xanthum gum. Xanthum gum works as a replacement for gluten, which gives that soft and chewy texture. Let us know how they go without it if you do try it 🙂
      Gerri

      Reply
  4. These were pretty good. I mixed a little cinnamon and stevia and dipped a warm one in. Delish! They do need to be warm and can use a little sweetness. I just made a batch with 5 tsp Truvia no cal sweetener. I’m going to keep playing with the recipe for my taste. Thanks for a great start!

    Reply
  5. I can’t wait to make these! One question though, do you use part skim mozzarella or whole milk kind? I have blocks of both kinds and not sure which I should use! (both are the low moisture variety.)

    Reply
  6. How do you store them after they are baked? I put mine in a zip lock bag, but not sure if they should go in the fridge?

    Reply
    • Hi Stef,
      Ours never last longer than 2 days! I’ve wrapped them in cling film and stored them on the counter overnight, any longer and I would suggest storing them in the fridge and microwave, toasting or baking to reheat.
      Hope this helps
      Gerri

      Reply
    • Hi Lindsey,
      We provide a full nutritional breakdown in the “Recipe Notes” section of the recipe card. You should be able to find it just a short scroll upwards from the comments 🙂 Hope this helps
      Gerri

      Reply
  7. Wondering if anyone has tried to make a bun out of this recipe? Do you think it would work? I’m thinking a flat one for burgers or crack chicken … more for my keto kids than myself. They eat bunless burgers, but I made these to eat with leek/cauliflower soup the other night & they both loved them & I know they sometimes miss the bun on the burger. This is the only bread substitute they’ve both liked, so wondering if I can change it’s shape for different applications … guess I’ll give it a go & see what happens!!

    Reply
    • Hi Inge,
      I think making a bun would work well. Someone on reddit recently made Ham and Cheese Rolls, with the ham and cheese baked inside the pretzel dough, and the photos looked great. I’d love to see how your rolls turn out 🙂
      Gerri

      Reply
        • Hi Toni,

          I don’t recommend it, the mozzarella provides the structure of the dough. If you add more cream cheese, your dough will be wet and sticky and I’m not even sure if the pretzels will form. Hope that helps.

          Reply
    • Hi Beth,

      I can’t be sure as to whether a bread machine would work (I’ve never used one). You can mix and knead by hand, just be careful with the hot cheese. Keep kneading until you have a smooth and slightly sticky dough, and everything is fully combined 🙂
      Hope this helps!
      Gerri

      Reply
  8. The recipe notes doesn’t come up as a link for me. I’ve looked everywhere else for the nutrition facts. What are the carbs?

    Reply
    • Hi Carla,

      You are probably viewing the recipe in the Google AMP version of the webpage. Google has designed it to serve webpages faster, but it also strips dynamic elements from the pages also, including our nutritional data. We put a note in the AMP versions so that if people want the nutritional data they can click the link at the bottom of the page to view the Non-Amp Version.

      Sorry about that we’d love to change it, but it’s beyond our control, thanks.

      Gerri

      Reply
  9. Made these 3 times now. It is now my go to “dough,” I’ve used it for little pizzas and for sandwiches. It is amazing thank you

    Reply
  10. How n ice that you have that interactive ingredient list so I can easily make half the recipe! I keep seeing these on a keto group and they look awesome. Thank you Gerri

    Reply
    • Hi Diane,

      I have never used a Vitamix to make a dough before. I have done a quick online search and it appears that the dry container is designed to mix dough, all I can suggest is to give it a try. We’d love to know how it turns out 🙂

      Gerri

      Reply
  11. Okay, I’ll let you know, I’m going to make them tomorrow for Super Bowl. They look absolutely fabulous. Thanks for posting this for us foodies 🙂

    Reply
  12. Geri, these are absolutely fantastic! I am surprising my husband with these tonight! I can wait to the look on his face! Thank you a fantastic recipe that sorts out my bread craving

    Reply
  13. Just made these for the first time. So delicious! I’ve been craving pretzels for so long. Thank you for providing a low carb version!

    Reply
  14. I’ve been dying to try this recipe. Two questions:
    1) Could I substitute wheat gluten for the xanthan gum?
    2) Could I break the dough into balls and freeze the uncooked dough – to thaw and cook at a later date?

    Many thanks for this terrific recipe!

    Reply
    • Hi Lynn,

      I haven’t tested the recipe using wheat gluten, but I don’t see any reason as to why it wouldn’t work. Give it a try and let us know how it goes.
      The cooked pretzels can be frozen, but I wouldn’t recommend freezing the raw dough.
      Thank you for you kind words

      Gerri

      Reply
  15. Just made this and have hubby and I ate (scarfed, inhaled actually) 2 right out of the oven. Sooooooo goooooood!! Thanks for the recipe!

    Reply
  16. Hello, Gerri! A couple questions if you don’t mind. First, the recipe didn’t say, but I am assuming the pretzels don’t rise? Just in the oven as they bake? And second, what is the difference between regular salt and pretzel salt? Could I use regular salt? Thanks so much! I was attracted to this recipe because it is the only one I’ve come across that used yeast. I can’t wait to try them!!

    Reply
    • Hi Joanie,

      They do rise in the oven. You can also sit them in a warm place to proof, but they won’t double like regular yeast dough – since there is no sugar for it to eat and rise.
      Pretzel salt is a very coarse salt, halfway between rock salt and table salt. If you can’t get your hands on pretzel salt, try sea salt flakes. Regular fine or table salt will just dissolve into the dough.
      I hope this helps 🙂

      Gerri

      Reply
  17. Thank you Gerri! I made these a couple of days ago, and I literally almost started crying because I’ve never seen something so beautiful! Since now, every keto recipe I’ve made turned out ugly, I was so relieved to see something so beautiful and fluffy baking in my oven for the first time in weeks! They rose up just perfectly. Thank you for your help and your recipe. Me and my keto friends scarfed these down, and they work lovely as a hamburger bun!

    Reply
  18. This is the best low carb recipe ever! The pretzels were so delicious! You are a genius! Every bite was happiness in my mouth! Thank you for sharing your wonderful recipe. It is a true lifesaver for those of us trying to eat low car.

    Reply
    • Hi Sandi,

      The nutritional information is in the recipe notes section at the base of the recipe card. If you can’t see it, you might be viewing our page through the “no frills” view. Just scroll to the bottom and hit “View Non-AMP” and you’ll be able to see the page in full 🙂

      Gerri

      Reply
  19. This seems like such a good recipe! However I’ve been trying to cut out dairy as well as carbs. Is the cheese necessary for the recipe or is it just for taste? And if it’s just for taste, will the taste be that fat off without it? Thanks!

    Reply
    • Hi Bailey,

      The cheese is really essential to create the body of the dough and give the “stretchy” texture. I have attempted to make a dairy-free version, but I’m yet to find a combination of ingredients that will replicate the texture and not crumble to pieces. Sorry I can’t be much of a help for you.

      Gerri

      Reply
    • Hi Mary,

      I haven’t used glucomannan in this recipe to give you an accurate answer. I can tell you, though, that without the xanthum gum, the pretzels just flatten into hard lumps. Sorry I can’t be much more helpful.

      Gerri

      Reply
  20. LOVE LOVE LOVE this recipe!!! It’s been an absolute lifesaver for this recovering carb addict. I’ve also tweaked it slightly on occasion – replacing the Almond Flour with 1/4c Coconut Flour, increasing to 2 1/2 tsp Xanthum Gum, 3 eggs instead of 2, garlic salt instead of pretzel/rock salt, & adding a handful of roughly chopped pepperoni – baked the same time & heat, and dipped in sugar free pizza sauce/marinara sauce – Completely quenches my pizza craving! 🙂

    Reply
  21. What type of mozzarella actually melts into a liquid? I just grabbed the low-moisture part-skim block from the grocery (didn’t see whole milk), and it just turns stringy and rubbery and refuses to blend into the flour mixture.

    Reply
    • Hi Maria,

      We only have full fat and light mozzarella cheese available in Australia, we use the full fat shredded mozzarella and it gives great results.
      I hope this helps.

      Gerri

      Reply
    • Hi Marcia,

      If you’re splitting the dough into the same portions and rolling each portion into a log the baking time should be the same. If you are splitting the dough into less portions, and making them thicker, then I would suggest dropping the oven temperature by 20C/70F and cooking them for around 5-15 minutes longer. I hope this helps.

      Gerri

      Reply
    • Hi Amelia,

      We haven’t tried to make a dairy-free version. If you know of a mozzarella substitute that acts similar to the melty, stretchy cheese, please let me know and I will source it and test it for you. I am yet to find anything dairy-free that has similar qualities to cheese, and that includes testing with different brands of vegan cheese. I’m sorry I can’t be more helpful.

      Gerri

      Reply
    • Hi Cici,

      The yeast is there purely for flavor, it will rise a little, but without sugar it has nothing to “eat” and won’t rise like a regular yeast dough.
      Hope this helps

      Gerri

      Reply
  22. These were amazing! Not only am I lazy but my daughter was super sticky so I just grazed my hands with butter and roll them into balls and then flatten them down a little bit and sprinkled on salt. Because I grazed my hands I didn’t need to add additional butter. Plan to use them as pretzel buns!

    Reply
  23. Do you think this would work good for a pizza crust? It is a little similar to some other “fat” crusts out there.

    Reply
  24. Do you have any recommended substitutions for the xanthan gum? I know it helps things stick like gluten, but with the mozzarella I would think the dough would stick as is? Could psyllium husk powder work as an additional binding agent?

    Reply
    • Hi Mary,

      I have tested the recipe without the xanthum gum and it was a disaster. The pretzels don’t hold their shape and the texture was not bread-like at all.
      I don’t think that the psyllium would have the same reaction, but if you’re interest in experimenting, please let us know your results. I hope this helps, somewhat.
      Gerri

      Reply
      • I used gelatin instead of xantham gum. My dough came out grainy (like cornmeal) and the cheese and batter didn’t mix well. They taste ok, but they aren’t pretty like the picture shows.

        Reply
        • Hi Eponine,

          The gelatin would have caused the grainy texture. Gelatin works great for cold set recipes but isn’t so great when it comes to baking. Xanthum gum is essential is getting the smooth and chewy bread-like texture.

          Gerri

          Reply
      • Hi Carol,

        Depending on where you are in the world, you might be lucky enough to have a supermarket that stocks it. Otherwise, Amazon definitely sells it, and some specialty health food stores.

        Gerri

        Reply
    • Hi Marci

      I have been trying to find time to test a nut-free version for about 3 months now! Coconut flour is much, much drier than almond flour and using it 1:1 would not turn out well at all. If you are interested in experimenting, I would start with 1/3 cup of coconut flour and see how the dough comes together before adding more. If not, I will attempt to get around to testing the nut-free version this week, fingers crossed!
      Gerri

      Reply
  25. So I made these today, but didn’t have high hopes. I am pleased to say that they are delicious! I mean, they are SO GOOD!

    Yay! Thanks for a great recipe!

    Reply
  26. These are awesome! They have a real bread feel and taste. I also topped some with cinnamon/stevia/erythritol and some with garlic salt. I flattened some out to make buns for sandwhiches… I will definitely make this recipe again.

    Reply
    • Hi Amy,

      You can mix it the old fashioned way with a bit of elbow grease 🙂 When adding the cheese mixture into the other ingredients, mix with a spoon until it is mostly mixed through. Then, providing the cheese has cooled enough to handle, give it a good massage and knead with your hands until everything is combined.

      Gerri

      Reply
    • Hi Cherrie,

      I think the recipe would make great buns. I would suggest dropping the temperature slightly and cooking to a little bit longer to ensure your buns are cooked through.

      Gerri

      Reply
  27. Thank you for this recipe! I love it. One question though – was there a reason you excluded the sodium bicarbonate water bath before baking? I think I’ll try it next time I make these to see if it gives a more authentic pretzel look and texture.

    Thanks again

    Reply
    • Hi David,

      In my experience of making pretzels I’ve never used a bicarb water bath before baking them. I’d be interested to know if you find much difference when using the bicarb water bath. Please let us know how they turn out.

      Gerri

      Reply
  28. Hi Gerri! The recipe calls for 2 teaspoons dried yeast (approximately 1 sachet); however, I only have quick-rise yeast (it comes in a jar). It is an instant dried yeast. 2-1/4 tsp. equals one 1/4 oz. yeast packet. Would that work, and, if so, how much would I need to use? Just so you know, I am a novice when it comes to baking, but I am trying to learn. I hope you can help? Many thanks.

    Reply
    • Hi LaWanda,

      I would stick to the 2 teaspoons of yeast. The yeast is used for flavor in this recipe and doesn’t have much effect on making the pretzels rise. Goodluck with your baking endeavours.

      Gerri

      Reply
  29. Gerri, thank you so much for this wonderful recipe, love it.
    I am going to use it to make bagel dogs bur don’t want to use the entire recipe today. Can I cool it, wrap in plastic wrap then refrigerate?
    Thanks again. Loranna

    Reply
    • Hi Loranna,

      Thank you for your kind words.

      I haven’t tried using the dough after it has been chilled. I think that the cheese would really firm up the dough when chilled and reheating it to make it more pliable could cause the egg to cook. You could always cook the extra dough and freeze the baked extras. If you do try to chill it, please let us know how it turns out once cooked.

      Gerri

      Reply
    • Hi April,

      If there are any leftover we recommend storing them in the fridge inside an airtight container and keep them for up to 1 week. Once baked they can also be frozen and kept up to 3 months.

      Gerri

      Reply
  30. These are delicious! Thanks so much for the recipe. I dusted them with garlic after baking and they were ridiculously tasty!

    Reply
  31. These are great on my second try I made them savory adding 1 tsp each of onion & garlic powder. I eat them with a salad replaceing the croutons.

    Reply
  32. Hi Paco,

    The yeast you have should be fine to use. I’m not sure if there are flavor difference between yeasts 🙂

    Gerri

    Reply
    • Hi Beth,

      We’ve been working on a coconut flour version, but they haven’t turned out well at all! Join our mailing list and you’ll be the first to know when we create a recipe that we’re proud to share.

      Gerri

      Reply
  33. Hi there! What type of yeast do you use? I have three different types and want to make sure I’m using the right kind. Thanks!

    Reply
  34. These are my favorite keto recipe!!!! They are amazing. I use a donut pan to make them in and it’s so easy! One thing I’ve noticed is my macros are different. I get 3 net carbs per serving. I’m using pre-shredded cheese and wondering if that’s the difference? What do you use?

    Reply
    • Hi Jonna,

      Thank you for your kind words. And using a donut pan is such a great idea!

      We add the nutritional information just as a guide, differences in the numbers can be down to using different brands of ingredients, or incorrectly added ingredients in the app you use to count them.

      Reply
  35. Hey! First off these were amazing coming right out the oven while still warm. After they cooled I found they have a more cheese like flavor. Is there any way to tone down the cheese flavor? Maybe add more yeast? I know adding more yeast will raise the carb count but it shouldnt be too bad. Any advice is appreciated and TIA

    Reply
    • Hi Joni,

      You could try adding some other flavorings; herbs, spices, sweetener. We made some sweet glazed pretzels that barely have a cheese flavor at all.

      Or maybe try another brand of mozzarella with a milder flavor. I hope that helps 🙂

      Reply
  36. These are so delicious, my non-keto family members love them, too. They lasted great in the fridge for the 3 days before they were gone, and I enjoyed them with just a 15 sec warm-up in the microwave. One warning – I forgot that the water can’t be too hot for the yeast and I had to start the yeast again. Without a fancy mixer, I mixed with a wooden spoon and kneaded by hand with no problem.

    In my haste to get the first taste of something like bread on Keto, I misread the recipe and used 4 *ounces* of cream cheese instead of 4 Tbsp. Oops. They came out golden and soft, and very bread-like with a slightly sweet flavor. Now that I realized the mistake, I will try with the smaller amount of cream cheese in my next batch, but it is hard to believe they could taste any better!

    Reply
  37. Can you please tell me how many servings are in this recipe. The nutritional information doesn’t show the number of servings. Thanks.

    Reply
  38. I LOVE these pretzels! I LOVE the related donut recipe!
    FYI – this pretzel recipe makes AWESOME pizza crust. I usually multiply all the ingredients by 1.5 & make 2 12-inch pizzas with the dough (so 4.5 cups mozzarella cheese instead of 3, etc) the thickness and texture come out just right. I parbake each crust for 8 minutes at 425°, then top them and bake 10-12 minutes more (check every couple minutes toward the end.) YUM! THE best fathead recipe out there – hands down.

    Reply
  39. I was slightly hesitant to tackle this recipe as I have never cooked with xantham gum and don’t own a stand mixer. But I was intrigued. And determined.
    So I found a grocery store that carried xanthum gum ($16/bag!) and used a hand sifter for the xanthum gum almond flour portion of the recipe. Broke out the wooden spoon for the melding of the egg, yeast butter portion. But when it came to incorporating the melted cheeses I had to get hands on. Messy, but …
    It worked!
    Whole family loved the recipe! Thank you!

    Reply
  40. By far the best low carb bread (ish) recipe I’ve tried. These are incredible. If you’ve done the fathead dough, this is fairly similar, but it’s even better.

    Reply
  41. Thanks for this gem of a recipe! I don’t much care for pretzels (or the fiddly work of twisting them into proper shape) and simply divide the dough into 16 balls I slightly flatten and bake as buns. This has been a game-changer allowing my wife to stay on keto.

    Reply
  42. THIS IS BRILLIANT! I have looked at soooo many recipes using Psyllium husk and I dont like to use those because it makes the bread very rubbery but this recipe is just fantastic!! I love that the quantity of egg used doesn’t make the recipe taste eggy and the addition of yeast was truly a stroke of genius! I did need to use more almond flour than was mentioned in the recipe as my dough was too sticky to work with but it turned out just fine.
    I didn’t shape the dough into pretzels because I didn’t know how (lol) but I made dough balls and twisted buns which turned out amazing! Going to try adding some herbs and spices to the next batch. Thank you so very much!

    Reply
  43. These are great. Made into bagels topped with everything bagel spice mix. I mixed by hand my first batch… that was rough but then I used a plain old food processor with the regular blades and it worked perfectly.

    Reply
  44. Yet another brilliant recipe from you guys! I have made these pretzels many times and everyone loves them (even non-Keto people).

    For the last few days, I have been pondering over how to make a better keto pizza crust. Your pretzels came to mind and I knew I struck gold, or rather, gold had stuck me.

    I rolled the dough out into the crust, folded the edges over, added some oregano, painted on a bit of olive oil and put in the oven for a few minutes and there it was: perfect pizza crust. From there, I added my sauce, cheese, and toppings. Needless to say: it was amazing.

    You guys are awesome.

    Reply
  45. Anxious to try this. We generally tend to avoid dairy. Do you think using Daiya dairy-free cheese would work in this? It has 6 grams of fat. It comes in both cheddar and mozzarella. Thanks if you can shed any light on this.

    Reply
    • Hi Christal,

      I’m not familiar with dairy-free cheeses and how they react when melted, so I can’t give you a definite answer. If you have used the dairy-free cheese in a regular fathead dough with success, then it might be worth an experiment. Please let me know if you do decide to try it.

      Reply

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