Ingredients:

  • 1 ¾ cups Low-Moisture Mozzarella Cheese, shredded
  • 4 oz Full-Fat Cream Cheese, cubed
  • 1 cup Superfine Almond Flour
  • 1 tsp Xanthan Gum
  • 1 tsp Baking Powder
  • ¼ tsp Fine Sea Salt
  • 1 Large Egg, lightly beaten (for the dough)
  • 8 cups Water (for the bath)
  • ½ cup Baking Soda (Bicarbonate of Soda)
  • 1 Large Egg (for the wash)
  • 1 Tbsp Water (for the wash)
  • 1–2 Tbsp Coarse Salt or Everything Bagel Seasoning (for topping)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the almond flour, xanthan gum, baking powder, and salt. Set aside.
  3. Combine the shredded mozzarella and cubed cream cheese in a microwave-safe bowl. Microwave until fully melted, smooth, and cohesive (starting with 90 seconds, followed by 30-second bursts).
  4. Immediately pour the dry ingredients into the melted cheese mixture. Add the beaten egg. Mix vigorously until a rough, sticky dough forms.
  5. Turn the dough out onto the silicone mat. Knead for 1–2 minutes while still warm until the dough is smooth and uniform. If it cools too much, microwave the whole ball for 15 seconds to restore pliability.
  6. Divide the warm dough into 8 equal portions. Roll each portion into a long rope, approximately 18–20 inches (45–50 cm) long.
  7. Form the ropes into the classic pretzel shape: form a ‘U,’ cross the ends over, and bring them down to lightly press onto the base of the ‘U’ shape. Place the formed pretzels onto the prepared baking sheet.
  8. Bring the 8 cups of water to a gentle rolling boil in a stockpot. Carefully stir in the ½ cup of baking soda (Caution: The mixture will foam up). Reduce the heat to maintain a simmer.
  9. Using a slotted spoon, carefully immerse one pretzel at a time into the simmering baking soda solution for exactly 20–30 seconds. Do not exceed 30 seconds. Drain and return the pretzel to the lined baking sheet.
  10. Brush the top and sides of each wet pretzel generously with the prepared egg wash (beaten egg mixed with 1 Tbsp water). Sprinkle liberally with coarse salt or seasoning.
  11. Bake for 12–15 minutes, or until the pretzels are a deep golden brown and feel firm to the touch.
  12. Transfer the pretzels to a cooling rack. Serve warm, ideally within 10 minutes for maximum softness.