Keto Soft Pretzel Recipe: Chewy, Low-Carb, and Gluten-Free
Soft pretzels are a favorite snack for many people. They are often enjoyed at sports events, movie nights, or as a quick treat. But traditional pretzels are full of carbs and do not fit into a keto diet. This can be disappointing if you are following a low carb lifestyle.
Good news. You can still enjoy soft pretzels without the guilt. This keto soft pretzel recipe uses simple low carb ingredients to create a delicious and satisfying snack. They are soft, chewy, and have that classic pretzel taste.
This recipe is perfect for anyone on a ketogenic diet, a low carb diet, or anyone looking to reduce their carbohydrate intake. It is also great for people with gluten sensitivities, as it is naturally gluten free.
What Ingredients You Will Need
Making keto pretzels requires some special ingredients to replace traditional flour. Here is what you will need for the dough and the topping.
For the Keto Pretzel Dough
- 2 cups shredded mozzarella cheese: Use low moisture, part-skim mozzarella for best results.
- 2 ounces full-fat cream cheese: This helps create a soft and pliable dough.
- 1 ½ cups almond flour: Blanched almond flour works best for a fine texture.
- 2 tablespoons coconut flour: This helps absorb moisture and improve the dough’s structure.
- 1 large egg: Binds the dough together.
- 1 tablespoon baking powder: This is the leavening agent that helps the pretzels rise.
- 1 teaspoon xanthan gum: This is crucial for creating a stretchy, bread like texture in gluten free baking.
For the Topping and Boiling Solution
- 4 cups water: For boiling the pretzels before baking.
- ÂĽ cup baking soda: This is what gives pretzels their classic dark brown color and distinctive flavor.
- 1 large egg white, lightly beaten: This will be brushed on top to help the salt stick.
- Coarse sea salt: For that authentic pretzel topping.
Essential Kitchen Tools
You do not need any fancy equipment for this recipe. Here are the basic tools that will help.
- A large microwave safe bowl
- A silicone spatula
- Parchment paper
- A baking sheet
- A large pot for boiling
- A slotted spoon or spatula
Step by Step Instructions
Follow these simple steps to make your own keto soft pretzels.
Step 1: Prepare the Dough
First, make the fat head dough. This is a popular keto dough base.
- Combine the shredded mozzarella cheese and cream cheese in a large microwave safe bowl.
- Microwave on high for 1 minute. Remove and stir. Microwave for another 30 seconds, or until the cheeses are completely melted and can be stirred together smoothly.
- Be careful, the bowl will be hot. Stir the cheese mixture until it is well combined.
Step 2: Combine the Dry Ingredients
While the cheese is melting, you can prepare the dry mix.
- In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, and xanthan gum. This ensures there are no lumps and the leavening agents are evenly distributed.
Step 3: Bring the Dough Together
This step requires a bit of arm work. The dough will be warm.
- Add the dry ingredient mixture and the whole egg to the bowl with the melted cheese.
- Use a silicone spatula to begin mixing. It will be sticky at first.
- As the dough cools slightly, you can use your hands to knead it directly in the bowl. Knead for 2 to 3 minutes until a smooth and uniform dough ball forms. If the dough is too sticky, you can wet your hands slightly.
Step 4: Shape the Pretzels
Now it is time to form the classic pretzel shape.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line a large baking sheet with parchment paper.
- Divide the dough into 6 equal portions.
- Roll each portion into a long rope, about 18 inches long. If the dough breaks, just press it back together.
- To shape the pretzel, form a U shape with the rope. Cross the ends over each other twice. Then, fold the crossed section down to the bottom of the U. Press the ends gently to secure them.
Step 5: The Baking Soda Bath
This is the secret step for authentic pretzels.
- Bring the 4 cups of water to a boil in a large pot.
- Carefully add the baking soda. It will fizz up, so be cautious.
- Reduce the heat to a gentle simmer.
- Using a slotted spoon, lower each shaped pretzel into the water bath. Let it simmer for 30 seconds on each side.
- Remove the pretzel from the water, let the excess water drip off, and place it back on the parchment lined baking sheet.
Step 6: Bake to Perfection
The final step is baking.
- Brush the top of each boiled pretzel with the beaten egg white. This will give them a beautiful golden brown shine.
- Generously sprinkle the coarse sea salt over the tops.
- Bake for 12 to 15 minutes, or until the pretzels are deeply golden brown.
- Let them cool on the baking sheet for at least 10 minutes before serving. They will be very hot and need time to set.
Serving Suggestions
These keto pretzels are fantastic on their own, warm from the oven. But you can also enjoy them in other ways.
- With Dip: Serve with a keto friendly cheese sauce, mustard, or a sugar free marinara sauce.
- As a Sandwich: Slice them in half and use them as buns for keto friendly hot dogs or burgers.
- Cinnamon Version: For a sweet treat, skip the salt bath and top with a mixture of melted butter, cinnamon, and a keto friendly sweetener like erythritol after baking.
How to Store and Reheat
- Storage: Store leftover cooled pretzels in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week.
- Freezing: These pretzels freeze very well. Wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months.
- Reheating: To revive that soft texture, reheat pretzels in a 350 degree Fahrenheit oven for 5 to 10 minutes, or until warm. You can also microwave them for 20-30 seconds, but the oven method will keep them from getting chewy.
Frequently Asked Questions (FAQ)
Can I use a different type of flour?
Almond flour is essential for this recipe. Coconut flour is used in a small amount to help with texture. Substituting with other flours like flaxseed meal or sunflower seed flour may change the results and is not recommended for this specific recipe.
Why do I need to boil the pretzels?
Boiling the pretzels in a baking soda solution is a traditional step. It is what gives pretzels their unique shiny, brown crust and that classic chewy texture and slightly tangy flavor. Do not skip this step.
My dough is too sticky. What should I do?
If your dough is too sticky to handle, it might be because the cheese was too hot when you added the other ingredients. Let it cool for another minute or two. You can also wet your hands lightly with water to prevent sticking while you knead and shape.
Can I make these without a microwave?
Yes, you can melt the cheese mixture in a double boiler on the stove. Stir constantly until the cheeses are completely melted and smooth.
Are these pretzels gluten free?
Yes, because this recipe uses almond flour and coconut flour instead of wheat flour, these keto soft pretzels are naturally gluten free. Always check the labels of your ingredients, like baking powder, to ensure they are certified gluten free if you have a severe allergy.
Keto Soft Pretzels
Soft, chewy keto soft pretzels made with a simple fathead-style dough. They’re low carb, naturally gluten-free, and deliver that classic pretzel flavor and shine thanks to a quick baking soda bath.
Ingredients
For the dough:
- 2 cups shredded low‑moisture part‑skim mozzarella cheese
- 2 ounces full‑fat cream cheese
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1 large egg
For boiling and topping:
- 4 cups water
- 1/4 cup baking soda
- 1 large egg white, lightly beaten
- Coarse sea salt, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Add mozzarella and cream cheese to a large microwave-safe bowl and microwave on high for 1 minute; stir, then microwave 30 seconds more until fully melted and smooth.
- In a separate bowl, whisk almond flour, coconut flour, baking powder, and xanthan gum until evenly combined.
- Add the dry mixture and the whole egg to the melted cheese. Mix with a spatula (it will be sticky), then knead with damp hands 2–3 minutes until a smooth dough forms.
- Divide the dough into 6 equal portions. Roll each into an 18-inch rope. Shape each rope into a pretzel by forming a U, crossing the ends twice, and folding the twist down; press ends to seal. Place on the prepared baking sheet.
- Bring 4 cups water to a boil in a large pot. Carefully add baking soda (it will fizz), then reduce to a gentle simmer.
- Using a slotted spoon, lower each pretzel into the simmering bath and cook 30 seconds per side. Return pretzels to the baking sheet, letting excess water drip off.
- Brush pretzels with beaten egg white and generously sprinkle with coarse sea salt.
- Bake 12–15 minutes, until deeply golden brown. Cool on the baking sheet at least 10 minutes before serving.
Notes
- Cinnamon “sweet” version: Skip the salt. After baking, brush with melted butter and sprinkle with a cinnamon + keto sweetener blend.
- Storage: Store cooled pretzels in an airtight container at room temperature up to 2 days or refrigerate up to 1 week.
- Gluten-free: Uses almond and coconut flours; verify baking powder and other ingredients are certified gluten-free if needed.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 343Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 101mgSodium: 3157mgCarbohydrates: 10gFiber: 5gSugar: 3gProtein: 17g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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