Sneha's Recipe: Pretzels

These Keto Pretzel Bites, are so addictive, there’s something about their density and dough-ness mixed with some salty crunch that lights up the taste buds and you can't stop eating. Even before I took a pic half of them were over.

This recipe is a Fat Head style dough that can be made for pizza crust, rolls and more, but it's done in such a way that distinctly gives it the identifiable pretzel flavor that makes it so much more than simply "bread."

Ingredients
1½ Cups Whole Milk Mozzarella - shredded
1 Tablespoon Cream Cheese - softened
1 Large Egg
1 Cup Almond Flour
½ Tablespoon Baking Powder
½ Tablespoon Coarse Salt Kosher or Sea Salt - optional
1 Egg - beaten - to brush the pretzels

Method

Preheat oven to 190°C & Line a large baking sheet with parchment paper or a silicon mat.

Add shredded mozzarella and cream cheese to a large microwave-safe bowl. Fully cover the cream cheese with mozzarella. Melt cheeses in the microwave on high in 30 second intervals. Stir after each 30 seconds and continue cooking until cheeses are completely melted and form a uniform cheese dough. This should take around 1-1½ minutes total. Do not try to melt it all at once.
In a small bowl, whisk together almond flour and baking powder. Set aside.
Add to cheese, eggs and almond flour mixture mix it well to form a dough. The dough will be quite sticky, which is normal.
Wrap a cutting board with plastic wrap or a silicon mat. This will keep the dough from sticking to the board. Lightly coat your hands with oil and divide dough into equal parts.

Roll each dough into long pieces about 1 inch thick.

Using a sharp knife, slice dough into 3/4 inch wide pieces.

Place onto a baking sheet lined with parchment paper.
Brush surface of pretzel bites with egg wash.

Bake pretzels for about 12 minutes in the middle rack of your oven, or until pretzels are a light golden brown. Set your oven to a low broil and cook for about 2 minutes.

This will crisp up the exterior of the pretzel. Watch your oven carefully during these 2 minutes as you don’t want to burn or overcook your pretzels.

These are so addictive, you can't stop eating them.

You can check some of the other Pretzel recipes here
Pretzel Dogs

Hot Buttered Pretzels - Soft & Chewy

Labels: Pretzels, Fat Head Dough, Cheese, Bread Bakers, Bread, Keto, Low Carb

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Air Fryer Soft Pretzel Bites from Cook with Renu
Homemade Pretzel Bites from Karen's Kitchen Stories
Keto Pretzel Bites from Sneha's Recipe
Pretzel Hamburger Buns from A Day in the Life on the Farm
Soft Sourdough Pretzel Knots from Food Lust People Love
Toffee Apple Pretzels from A Messy Kitchen
Double Jalapeno Cheese Pretzel from Magical Ingredients

These were made Pretzels for BBD, since I, was attending the Lenten missions could not post the recipe on time. Nevertheless posting this for the April Mega Marathon.

Pretzels secret taste is due to them being dipped in lye before baking. Lye, or caustic soda burns skin and eyes and gloves and safety glasses are recommended when making a pretzel recipe.

I have eaten Pretzels had found then hard and chewy was a little hesitant to make them since my daughter and hubby too did not like them. Searched through the many sites and found that these to can be made at home which can be soft, chewy and baking soda can be used instead of lye.

When I made these, told my hubby and daughter to taste, they were hesitant, forced them to taste these and they liked them. But, said that I should not have sprinkled coarse salt over them since they tasted a little salty. These were really soft, chewy and most of all buttery. Try them, would recommend, not to sprinkle salt over them, otherwise these are perfect.

Ingredients

2 1/2 cups All-Purpose Flour
1 Teaspoon Salt
1 Teaspoon Sugar
2.1/4 Teaspoons Instant yeast
3/4 to 1 Cup Warm water

Method

Place all ingredients in a bowl and mix till everything until well-combined. Knead the dough for 10 minutes, until it’s soft, smooth. Oil a bowl and place the dough (so it doesn't stick),cover with a cling film and allow it to rest till it doubles in volume.

While the dough is resting, prepare the “dip.” Mix 1 cup boiling water with 2 tablespoons baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm.

After it doubles in volume , transfer the dough to a lightly greased work surface.

Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with butter paper.

Divide the dough into eight equal pieces (about 70 grams each.

Shape each piece into a rough log, and let them rest, uncovered, for 5 minutes.

Roll each piece of dough into a long, thin rope and twist each rope into a pretzel.

Pour the baking soda - water solution into a square pan.

Working with two pretzels at a time, place them in the pan with the baking soda-water solution. Spoon the water over them; let them soak for 2 minutes before placing them on the baking sheet smooth side up. This baking soda “bath” will give the pretzels a nice, golden-brown color.

Sprinkle the pretzels lightly with coarse, kosher, or pretzel salt, if desired ( I would suggest that you don't). Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 10 to 15 minutes, or until they’re golden brown.

While the pretzels are baking, melt 3 tablespoons unsalted butter.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter.

Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their real flavor.

Enjoy the pretzels warm .

Labels: Breads, Blogging Marathon, Continental Cuisine, Pretzels