KETO SOFT PRETZELS
Is there? With imagination and just a little patience, the sky's the limit. These pretzels that are low carb taste near the thing. It is amazing what you could create with variants of cheese . This dough is excellent for savory and sweet recipes.
Soft pretzels reminding me of passing that the stand at the food court and walking to the mall for a teen. Like the odor followed me throughout the mall, calling for 15, it had been. Well I will get my carb and gluten soft pretzel and eat it as well! I like to dip in nacho cheese sauce or spicy mustard. They're also great dipped in my Cheese Garlic Marinara sauce.
4.8 out of 13 reviews
INGREDIENTS
- 2 cups blanched almond milk (get it )
- 1 tbsp baking powder
- 1 tsp garlic powder (I use this fresh )
- 1 tsp onion powder
- 3 eggs
- 3 cups low moisture mozzarella cheese
- 5 tbsp cream cheese
- For topping sea salt
INSTRUCTIONS
- Line a baking sheet with a Silpat or parchment paper.
- Combine the milk, baking powder, garlic powder, and onion powder in a medium mixing bowl. Mix until well blended. I love to place the mix to make sure that the baking powder becomes blended in with the remaining ingredients.
- Crack among these eggs. This is going to be the egg wash to the very top of this pretzels. The soup will be gone in by Both of the other eggs.
- Combine cream cheese and the mozzarella cheese. Microwave for 30 minutes and 1 minute. Return to microwave. Mix until well blended.
- To the bowl, then add the milk mixture along with the remaining two eggs. Mix until all ingredients are integrated. If the dough becomes too stringy and unworkable place back into the microwave for 30 minutes to soften and keep mixing.
- Split the dough into 6 equal parts. Roll each part into a long piece. Fold each one.
- Sprinkle sea salt.