Low Carb Soft Pretzels

Low Carb Soft Pretzels

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 10

Serving Size: 1

These have a great "chew" factor and are great to sit over night

Ingredients

• 1 1/2 cup whole milk shredded mozzarella cheese
• 3 level T cream cheese
• 1 large egg room temperature
• 2 T psyllium husk (ground) or powder
• 1 T pretzel salt or course sea salt

Instructions

1. Pre-heat oven to 375 degrees
2. in a microwave proof bowl add cream cheese and shredded mozzarella
3. microwave for 90 seconds and stir together with a fork or whisk
4. add egg, keep stirring you may need to re-microwave for 20 seconds to keep dough soft
5. keep stirring until egg is thoroughly mixed into cheese mixture {it will I promise}
6. add psyllium husk and stir until fully incorporated
7. oil hands and gently knead dough a few times
8. pinch off a ping pong ball size piece of dough
9. roll out on flat clean surface to desired length
10. place on parchment lined baking sheet
11. lightly brush a little water on each piece of dough and sprinkle with pretzel salt
12. bake for 20-25 minutes rotating pan half way for ideal baking
13. let cool and enjoy

Notes

Net carbs less than .5 g per pretzel