Ingredients

The following ingredients have 15 Servings
  • 2 teaspoons Dried Yeast
  • 1 teaspoon Inulin
  • 2 tablespoons Warm Water
  • 5.5 ounces Almond Flour
  • 2 teaspoons Xanthan Gum
  • 11 ounces Mozzarella Cheese (shredded)
  • 4 tablespoons Cream Cheese
  • 2 large Eggs (at room temperature)
  • 2 tablespoons Salted Butter (melted)
  • 1 tablespoon Pretzel Salt (flaked sea salt can be substituted)

Instruction

  • Preheat oven to 200C/390F.
  • Place the yeast, inulin and warm water in a bowl. Mix well and set aside to proof for 5 minutes.
  • In a large mixing bowl, add the almond flour and xanthan gum. Mix well and set aside
  • Place a nonstick saucepan over medium-low heat and add the mozzarella and cream cheese. Keep a close eye on it as it melt, stirring frequently to prevent browning. Heat until the cheese is thick and pourable.
  • Add the proofed yeast and melted cheese to the almond flour, mix for 1 minute before adding the eggs.
  • Mix until a smooth and sticky dough has formed. I recommend putting on food-safe gloves and mixing by hand. Leave to sit for 5 minutes to rest.
  • Split the dough into quarters, and each quarter into 3 pieces, so that you have 12 balls. The dough is easiest to work with while it is warm and whilst wearing food-safe gloves.
  • 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 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. Don’t burn your fingers trying to eat them immediately.
  • Leave them to cool for 5 minutes before enjoying.