Who doesn’t love a soft pretzel? That salty, chewy, golden crust paired with a fluffy center—it’s pure magic. But if you’re on the keto diet, traditional pretzels are basically off-limits. That’s where keto soft pretzel bread steps in! It’s everything you love about pretzels without the carbs, making it a game-changer for your snack game, sandwich lineup, or even as a bread replacement.
This recipe is simple, foolproof, and doesn’t require a culinary degree. Whether you’re already a pro in the kitchen or just learning the ropes, you can whip this up with ease. Plus, the texture is so close to the real thing that even non-keto folks will be asking for seconds.
Why Keto Soft Pretzel Bread?
Switching to keto often feels like giving up your favorite comfort foods. Bread is usually one of the first casualties. But this recipe proves that with a little creativity, you can have your pretzel and eat it too. It’s low in carbs, packed with flavor, and doesn’t skimp on texture.
Let’s skip the pretense. You’re here for the bread, not a life story. So grab your mixing bowl and get ready to impress yourself.
Ingredients You’ll Need
This recipe sticks to pantry-friendly keto staples, so you won’t need anything weird or hard to find.
For the dough:
- 1 ¾ cups almond flour (fine and blanched works best)
- 1 tablespoon coconut flour
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum (for elasticity)
- 1 ½ cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
For the classic pretzel finish:
- 6 cups water
- 2 tablespoons baking soda
- Coarse salt (kosher or sea salt works great)
Let’s Get Cooking
1. Preheat and Prep
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. If you skip this step, you’ll regret the cleanup later!
2. Mix Dry Ingredients
In a large bowl, combine almond flour, coconut flour, baking powder, and xanthan gum. Whisk it together to ensure everything is evenly mixed. The xanthan gum might sound fancy, but it’s what gives the dough a chewy texture, so don’t skip it.
3. Melt the Cheese
In a microwave-safe bowl, toss in the mozzarella and cream cheese. Microwave for about 1 minute, stir, and then heat for another 30 seconds if needed. You want the cheese to be fully melted and smooth—think stretchy pizza cheese vibes.
4. Combine Wet and Dry
Pour the melted cheese into your dry ingredients. Add the egg and mix until a dough forms. At first, it might seem impossible for these ingredients to come together, but trust the process. Use your hands to knead it if needed. It’s a little sticky, but that’s normal.
5. Shape Your Dough
Divide the dough into 6-8 equal portions. Roll each piece into a long rope, then twist it into the shape of a pretzel or leave it as a simple round bread shape. Don’t worry about making them perfect—they’ll taste amazing either way.
6. Prepare the Baking Soda Bath
This step is what makes pretzels taste like pretzels. In a large pot, bring 6 cups of water to a boil. Slowly add the baking soda (it’ll fizz, so be careful). Drop each dough piece into the water for about 20-30 seconds. This gives the bread that signature chewy crust.
Remove the dough pieces with a slotted spoon and place them on the prepared baking sheet.
7. Top and Bake
Sprinkle the dough with coarse salt for that classic pretzel vibe. Pop the tray into the oven and bake for 15-20 minutes or until the tops are golden brown. Your kitchen will smell like a bakery in no time!
8. Cool and Enjoy
Let the pretzel bread cool for a few minutes before diving in. This gives the dough time to set and makes slicing easier if you’re using it for sandwiches.
How to Use Keto Soft Pretzel Bread
This isn’t just a snack—it’s your keto bread MVP. Here are a few ways to put it to good use:
- Classic Pretzel Dipping: Pair it with keto-friendly dips like mustard, cheese sauce, or even a garlic butter spread. Perfect for game nights or movie marathons.
- Mini Sandwiches: Slice the bread in half and stuff it with your favorite low-carb fillings like turkey, avocado, or egg salad.
- Breakfast Base: Top it with cream cheese, smoked salmon, or a fried egg for a hearty morning meal.
- Pizza Pretzels: Add a little marinara, shredded mozzarella, and pepperoni before baking for a pizza-inspired twist.
Storage Tips
Keto soft pretzel bread tastes best fresh, but you can store it for later without losing much quality.
- Refrigerator: Keep it in an airtight container for up to 5 days. Warm it up in the microwave or oven to restore that soft texture.
- Freezer: Wrap each piece in plastic wrap and freeze for up to 3 months. Thaw in the fridge and reheat as needed.
Why This Recipe Works
Traditional pretzels rely on high-gluten flour for their elasticity, but that’s not keto-friendly. This recipe uses a combination of almond flour, coconut flour, and xanthan gum to mimic the chewiness while keeping the carbs low. The cheese acts as a binder and gives the bread structure, so it holds its shape and doesn’t crumble apart.
The baking soda bath might feel like an extra step, but it’s non-negotiable if you want that authentic pretzel flavor. It creates a slight alkalinity on the surface, which enhances the browning and adds that subtle tang.
Troubleshooting
- Dough too sticky: Wet your hands lightly with water or oil before handling the dough. This makes shaping much easier.
- Not browning enough: Increase the baking time slightly or move the tray closer to the oven’s top heating element.
- Falls apart after baking: Make sure you’re measuring the ingredients accurately. Too much almond flour or not enough xanthan gum can cause issues.
Conclusion
Keto soft pretzel bread is proof that low-carb living doesn’t mean sacrificing the foods you love. Whether you’re whipping this up for a quick snack or serving it to impress guests, it’s a guaranteed hit. Plus, it’s versatile enough to go from casual snack to fancy dinner side without missing a beat.
So go ahead, give it a try, and let your taste buds celebrate. Just be ready to make a second batch because these disappear fast!
PrintKeto Soft Pretzel Bread Recipe
This keto soft pretzel bread is chewy, golden, and perfect for low-carb snacks, sandwiches, or dipping. It’s simple to make, full of flavor, and keto diet-friendly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American, Keto, Low-Carb
Ingredients
For the dough:
- 1 ¾ cups almond flour
- 1 tablespoon coconut flour
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1 ½ cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
For the pretzel finish:
- 6 cups water
- 2 tablespoons baking soda
- Coarse salt
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, baking powder, and xanthan gum.
- Melt mozzarella and cream cheese in a microwave-safe bowl for about 1 minute, stirring until smooth.
- Combine the melted cheese with the dry ingredients and add the egg. Mix until a dough forms. Knead if necessary.
- Divide the dough into 6-8 pieces. Shape into pretzels or rolls.
- Boil 6 cups of water, add baking soda, and gently drop each dough piece in for 20-30 seconds. Remove with a slotted spoon.
- Place dough on the prepared baking sheet, sprinkle with coarse salt, and bake for 15-20 minutes until golden brown.
- Cool for a few minutes before serving.
Notes
- For best results, use fine almond flour and fresh baking powder.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 serving
- Calories: 165 Sugar: 1g Sodium: 450mg Fat: 12g Saturated Fat: 5g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 4g Fiber: 2g Protein: 8g Cholesterol: 35mg