Keto Soft Pretzel Bites
Equipment
- Large microwave-safe bowl
- Silicone spatula
- Food processor optional, for the dough
- Parchment paper
- Large rimmed baking sheet
- Pastry brush
Ingredients
- 3 cups low-moisture part-skim mozzarella pre-shredded (12 oz / 340 g) - not fresh mozzarella
- 2 oz cream cheese full fat (57 g), cut into small cubes
- 2 cups superfine blanched almond flour 192 g - not almond meal
- 1 tbsp baking powder
- 2 large eggs room temperature, for the dough
- 1 large egg beaten, for the egg wash
- 1 tbsp coarse pretzel or sea salt for sprinkling - go lightly
Instructions
- Heat the oven: Preheat to 400°F and line a large baking sheet with parchment. Whisk the almond flour and baking powder together in a small bowl.
- Melt the cheeses: Combine the mozzarella and cream cheese in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and glossy - about 2.5 minutes.
- Make the dough: Add the flour mixture and the 2 eggs to the hot cheese. Stir hard with a spatula, then turn out and knead by hand for a minute until smooth and uniform with no streaks of flour. A food processor does this in about 15 seconds.
- Roll and cut: Divide into 8 pieces. Roll each into a 1-inch thick rope and cut into 3/4-inch pieces. Oil your hands if it sticks; microwave 10 seconds if it stiffens.
- Egg wash and salt: Arrange on the baking sheet with space between. Brush the tops with beaten egg, then sprinkle coarse salt sparingly.
- Bake and broil: Bake 12 minutes until light golden, then switch to low broil for 2 minutes to crisp the tops. Watch closely - almond flour browns fast.
- Cool: Rest on the tray 5 minutes before serving. They firm up as they cool.
Notes
Skip the baking soda bath. It does nothing on cheese dough - that reaction needs starch and gluten on the surface. You will only make the bites soggy.
The broil finish is what creates the crust. Skip it and they stay pale and soft on top.
Pre-shredded low-moisture mozzarella only. Fresh mozzarella carries too much water and the dough turns to paste.
Salt lightly. Mozzarella is already salty and a heavy hand makes these harsh.
Cinnamon version: leave off the salt, then brush the hot bites with melted butter and toss in granulated sweetener mixed with cinnamon.
Air fryer: 320°F for 10 minutes, flip, then 4-5 minutes more, in batches with space around each bite.
Storage: 1 day at room temperature, 5 days refrigerated, 3 months frozen. Reheat in an air fryer at 350°F for 3 minutes.