Soft and simply irresistible: low carb, grain free pretzels take snacking to the next level. These pretzels are made with the famous Fat Head dough – their secret ingredient is mozzarella!
I am German, and therefore hardwired to like pretzels. Everybody knows that in Bavaria babies are basically born with a pretzel in their hand. But even up north, where I come from, they are one of the highlights in any bakery. You can always find them on the top of the counter, dangling seductively on their little wooden stand, just out of reach for little hands.
Pretzel benefits: They are easy to hold. The perfect mixture of chewy and crunchy. Kind of fun because of their shape and just a great snack.
But. Not low carb, friends!
My low carb grain free pretzel mission started about a year ago when I attempted to make a low carb version with almond and coconut flour. The result looked quite cute and tasted nice and crumbly, but…well, it was just not the soft, chewy taste experience I was after. It was simply a cookie in pretzel form.
Now, it’s time to throw pizza crust into the mix. The pizza problem – how to replace the doughy, crunchy wheat crust with something low carb – has been solved successfully with fat head pizza. I have traced the recipe as far back as I could. The first mention I found is here on cookyscreations, in June 2012.
The idea was then re-named and made famous by the guys from the Fat Head Movie – see here. Fat head pizza dough tastes deliciously doughy and is a more than decent alternative to pizza. The only drawback is perhaps that it is incredibly filling. It is therefore almost impossible to eat a whole pizza.
Mozzarella, the secret ingredient in fat head pizza dough, is the solution for successful low carb grain free pretzels!
My avid readers may notice that this post is a revamp of an older recipe – I decided to improve on the recipe and take new pictures at the same time.
In my original version I used only very little almond flour and also added flaxseed (I had a serious flaxseed phase then and felt the need to add it to almost anything).
This time I decided to go back to the roots. Since my first round of grain free pretzels I have made the most delicious keto cinnamon rolls using the original Fat Head dough. They are the BOMB – chewy, tasty and just the right side of sweet, topped with a cream cheese frosting. Inspired by them, I knew I had to go back and tinker with this pretzel recipe.
You know that moment when you feel the urge to bake? Well, if you’re a food nerd like me, you probably do. It needs to happen straight away, right?
Normal people, keep on reading.
When I decided to revamp my pretzel recipe, I realised I had run out of an essential ingredient. Almond flour! Here in the UK, almond flour is not THAT easy to get hold of. You can get it from large supermarkets, well-stocked health food stores and, of course, you can order it online. But when a food nerd feels the need to bake, there is no time to make your way to a large supermarket or, worse, wait until your online delivery arrives in a few days time.
It’s a dilemma that can only be solved by a clever substitution!
I was not sure if it would work, but friends, I am so pleased to tell you that you can replace the almond flour in the recipe with blanched ground almonds 1:1. Almond flour is much more finely ground than ground almonds, and the brand I normally use is fat-reduced as well, which makes it even lighter. However, ground almonds are widely available in the baking section of smaller supermarkets and also way cheaper.
I really hope you try these grain free pretzels with my adapted Fat Head dough! The dough is just as tasty and fluffy as the one I made for my cinnamon rolls.
Just check out the picture above. Doesn’t it look so good you want to take another bite?
Let me tell you. We did. Until they were all gone π
Note to self: Make a double portion next time.
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Genius Grain Free Pretzels
Ingredients
- 1 1/2 cups pre-shredded mozzarella
- 2 tbsp full fat cream cheese
- 1 egg
- 3/4 cup / 80g almond flour or ground almonds
- 1/2 tsp baking powder
- pinch of coarse sea salt
Instructions
- Heat the oven to 180 degrees Celsius / 356 Fahrenheit.
- Melt the mozzarella and the cream cheese. I did this in a pan on a very low heat, stirring constantly once the melting process starts. If you have a microwave, 1 minute should do the trick.
- If you do this on the stove, turn off the heat once the cheese is fully melted. Add the egg to the warm dough and stir until combined. If your egg is straight from the fridge, you might have to heat the mixture gently.
- Add the ground almonds and baking powder and stir until combined. You should end up with a big mozzarella ball that looks just like dough.
- Pinch off a piece of dough (ca 30g) and stretch/roll it in your hands until it is about 20 cm long. If the dough is too sticky, you can try oiling your hands.
- Form it into a pretzel shape and place on a baking sheet. My dough made 10 pretzels.
- Sprinkle with sea salt and bake for circa 17 minutes or until nicely browned. You might want to rotate the baking sheet half way through.
Recipe Notes
This recipe works with almond flour just as well as with ground almonds. The choice is yours!
The dough needs to be warm when you handle it. The mozzarella should not be bubbling - you need to be able to touch it with your hands without burning yourself.
When it's too cold to work with, just heat it gently.
The pretzels taste best straight out of the oven. If you have leftovers, store them in an airtight container.
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Erin says
Hi, Are the nutrition facts for one pretzel? Thanks.
Katrin says
Yes, thatβs correct:)
Jurg says
Thanks for sharing. My first attempt was a bit too wet, so I decided to make small flatbreads. Amazing, cut them open put in some Philadelphia and a slice of salami… very delicious.
Katrin says
Great idea! Glad you liked it π
Michelle says
Amazing recipe. I LOVED these pretzels. Soft and pillowy.
Katrin says
That’s so good to hear!
Toni says
These are truly GENIUS! I got 9 and they kept the shape and are just delicious π I did have to oil my hands just a tiny bit with avocado oil but other than that – easy peasy! Thanks for the recipe!!!
Katrin says
Brilliant!! You’re welcome!!
RobH says
Any chance of you posting the original recipe?
Katrin says
Oh Rob. I actually don’t have it any more! I used 1 tbsp of flaxseed and less of the almond flour, it might have been half the amount, actually. This new recipe helps the pretzels hold their shape better.
Katharine J says
I LOVE these pretzels. The dough is a bit messy, but well worth the effort!
Katrin says
The fat head dough does take a bit of getting used to. Glad you enjoyed the pretzels!
Domi says
Your blog is so nice. I’m on keto diet for a month and can’t find many blogs in the UK that would support my “journey”. Your receipes look lovely and they don’t repeat with other blogs at all.
I’m glad I found this blog and there is someone so close in London who does low carb as I do π
Thank youuu and can;t wait to try the pretzels :DDD
Katrin says
What a lovely message! Thank you for your support and I’m glad you’re liking the recipes. Keep on checking in!
Grace says
Wow these look brilliant! Can’t wait to try! Has anyone been successful with an egg replacer? I was going to try one flax egg (one tbsp flax meal and 3 tbsp water) in place of the egg. Thank you for sharing!
Katrin says
Hi Grace I haven’t tried that but you should just give it a go – I think it could work. My old recipe version had flax in it, which worked well. And the mozzarella will also help to keep the dough together – no need to worry that it might get too crumbly there.
Mareike says
I am German too and love pretzels. So glad I found this recipe. Vielen Dank!
Katrin says
You’re welcome Mareike π
Berit says
These pretzels are delicious! Great recipe update. I liked the old recipe, but the new one is AMAZING. Thanks Katrin!
Katrin says
Oh, that’s so good to hear. Thanks for your feedback!
Laney says
Wow. Cannot wait to try this. I have some ground almonds, just have to get the mozzarella. Thanks for the inspo!
Katrin says
Brilliant. Keep me posted on how you like them when you get around to trying our the recipe!
Berit says
I have made your old recipe and really liked it. Now trying this version – they just wen in the oven and I have to say, they look sooooo good!!!
Katrin says
Awesome! Drop me a line with your verdict π
Megan says
Katrin, this new version looks just incredible! I love Fat Head dough. Use it all the time.
Katrin says
It’s just ingenious, right???? A bit difficult to handle, but worth the effort.
Heather says
Brilliant recipe. I’ve made these quite a few times now and they always come out beautifully.
Katrin says
Fantastic! I’m glad you’re enjoying them
LucyLou says
These pretzels are amazing! I love the fathead dough π
Katrin says
It’s really versatile – it was an eye-opener for me when I discovered it:)
Stacey says
I made these several months ago after seeing the recipe on Pinterest, and absolutely loved them! I’m not sure why I waited this long to make it again, actually!
I don’t know what the difference is this time, but no matter how much oil I put on my hands, I can’t roll it even into a ball, let alone a rope! I live in humid eastern PA, but today is a beautiful, cooler day, so I don’t know if humidity is making the difference? I added an extra Tbsp of almond flour, but still no luck. I currently have the dough in the fridge to see if that will help. Any suggestions?
Katrin says
Hi Stacey, how annoying! I really wish I could help. The dough is not the easiest to handle, though it is best if it is warm (the dough, not the weather :)). Hopefully it is willing to be formed into pretzels once you get back to it. After all, it worked out for you before!
Nanabella says
The flax – is it GROUND flax or whole flax SEEDS? Thanks for clarifying… π
Katrin says
Hello, it’s ground flax seeds. I’ll amend it in the recipe, thanks
TAMMY RENWICK says
Those look great. I wonder what I could use as Egg substitute. My son gluten intollerant also has egg allergy…
Katrin says
Maybe you could try using a bit more flaxseed instead of the egg? Flaxseed is often used as a binder in vegan recipes. Google “flax egg” and see what you think
LS says
Hello everyone,
What is balsamic reduction and how does one make it?
Thanks
Katrin says
It’s balsamic vinegar that has been simmered down until it thickens and has a fuller flavour. You can add a few drops of stevia glycerite to sweeten
arlene says
I made these. They didn’t keep their pretzel shape but they were delicious! I reheated them the next day with goat cheese and then did a balsamic reduction drizzle. What perfect “pub” food! Thanks so much for the recipe.
Katrin says
Arlene! That’s so good to hear. It’s all about the taste, I wouldn’t worry about the shape too much π The combo of goat cheese and balsamic reduction sounds so yummy. What a great idea!
Katharina says
Nice taste but has nothing at all to do with the taste of pretzels. (I’m German, too.) It tastes like a nice soft burger bun… π
Katrin says
Hi Katharina, they have the most crunch when they are straight out of the oven. It’ll always be a low carb grain free crunch though, not a full-on wheat crunch π Glad you did like their taste! π
Betsy Schroeder says
I’m guessing 180 degrees is in Celsius, right? And 350 degrees F for those of us across the pond?? π
Katrin says
Hi Betsy, exactly. 180 Celsius, 350 Fahrenheit.
Lynne says
Oh Wow!!! Thanks for clarifying that, Betsy! I would have set my oven at 180!!!!
Katrin says
It’s now clarified in the recipe too. Thanks guys π
Georgina says
Wow! I love the simple ingredients list – got to try these!
Lisa says
What an amazing idea!
taryn says
I love mozzarella dough. It is so versatile! These look great.
Katrin says
Mozzarella dough is amazing. So many more things I want to try with it!
Claira says
So do if you buy the mozzarella already shredded? Or do you buy like a big piece of it and partially freeze it and then shred it? Iβm very new to Keyo.
Katrin says
Hi Claira, I just buy the pre-shredded mozzarella. I’d never eat it on its own, but for Fathead dough it’s the best option. The good stuff (the lovely moist mozzarella you’d use in a salad) contains too much water.
Kim | Low Carb Maven says
Wow. What a great idea. These look great, Katrin.
Katrin says
Thank you Kim!
Lisa | Drop The Sugar says
These look delicious! Would be a treat to find the larger course salt to top them with. Maybe even dip them in some spicy cheese!
Katrin says
Spicy cheese -what a good idea! Yum
STACEY says
These look absolutely divine! Cant wait to give them a go!