Almond Flour Pretzels

A basket of freshly baked pretzels topped with sesame seeds, displayed on a black cloth surface.

I’ve always loved pretzels—whether it’s the soft, chewy kind you get at the mall or the crispy ones in a snack pack. But if you’ve ever tried to make them at home, you know how time-consuming they can be. When you’re cooking for just one or two people, making a big batch often feels like overkill.

Course Bread

Cuisine American, International

Keyword almond flour, almond flour pretzels, keto pretzel, pretzel, pretzel recipe, soft pretzel

Prep Time 15

Cook Time 12

Servings Pieces

Calories 179kcal

Author Zuzana Paar

Equipment

1 Nonstick Cooking Pot
1 Spatula
Parchment Paper
1 Baking Sheet
1 Baking Brush

Ingredients

1 Cup Shredded Mozzarella
1/2 Cup Almond Flour
1 Eggs
Salt crystals
Sesame Seeds

US Customary - Metric

Instructions

Start by measuring out your ingredients. This will make the process go smoothly and ensure your pretzels turn out just right.
In a nonstick pot, melt the shredded mozzarella over low heat, stirring frequently. Once the cheese is fully melted and smooth, remove from heat and add the almond flour and egg. Mix everything together until it forms a dough.
Knead the dough with your hands until it’s smooth and well combined. It might be a little sticky at first, but keep going, and it will come together nicely. Divide the dough into small portions and roll each one into a long rope. Shape the rope into a classic pretzel twist and place it on a parchment-lined baking sheet.
Brush each pretzel with an egg wash and sprinkle with salt crystals and sesame seeds. Pop the pretzels into the oven and bake at 200°Celsius (400°Fahrenheit) for about 12 minutes, or until they’re golden brown and deliciously chewy.

Notes

If the dough feels too sticky to handle, refrigerate it for a few minutes before kneading. This will make it easier to work with and helps the pretzel shape to stay in place.
For an extra crunch, toast the sesame seeds lightly before sprinkling them on the pretzels.
Don’t overbake. You want the pretzels to stay soft and chewy inside, so keep an eye on them as they bake.

Nutrition