Keto Everything Bagel Pretzel Bites (Fathead Dough)
If there is one thing that challenges my willpower, it is the aroma of hot, buttery soft pretzels wafting through the air. For years, I thought that chewy, doughy texture was lost forever when I committed to the ketogenic lifestyle. I was wrong. Enter the miracle of 'Fathead Dough'—the holy grail of low-carb baking. By leveraging the elasticity of melted mozzarella combined with almond flour, we achieve a texture that is shockingly close to traditional wheat dough, minus the inflammatory gluten and blood-sugar-spiking carbs. These Everything Bagel Pretzel Bites are the ultimate savory fat bomb. They are crispy on the outside, soft on the inside, and coated in that iconic garlic-onion-poppy seed blend we all adore. Whether you need a game-day appetizer or a movie-night snack that keeps you in fat-burning mode, these bites deliver high satiety and incredible flavor without breaking your macros.
The Masterplan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave on high for 60 seconds.
Remove the bowl, stir the cheeses together, and microwave for another 30-45 seconds until the mixture is completely melted and uniform.
Quickly stir in the almond flour, baking powder, and xanthan gum. Once the dry ingredients are roughly mixed in, add the egg.
Use your hands (wet them slightly with water or oil to prevent sticking) to knead the dough vigorously in the bowl. Knead until the ingredients are fully incorporated and you have a smooth, pliable dough ball. If the dough gets too hard, microwave for 10 seconds to soften.
Divide the dough into 4 equal sections. Roll each section into a long log/rope, approximately 1 inch in diameter.
Using a sharp knife or dough cutter, slice the ropes into 1-inch bite-sized pieces.
Arrange the bites on the prepared baking sheet, leaving a little space between each one.
Brush each bite generously with the melted butter.
Sprinkle the Everything Bagel Seasoning heavily over the tops of the buttered bites.
Bake for 12-15 minutes, or until the bites are puffed up and deep golden brown.
Allow the bites to cool on the pan for at least 5-10 minutes. This step is crucial as the almond flour structure sets as it cools, giving you that perfect pretzel texture.
Perfect Pairings
Crispy Keto Halloumi Fries with Spicy Avocado Lime Crema
Ultra-Crispy Keto Air Fryer Garlic Parmesan Pickle Chips
Keto Bacon-Wrapped Avocado Wedges with Spicy Chipotle Dip
Gather Your Energy
Step by Step
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave on high for 60 seconds.
Remove the bowl, stir the cheeses together, and microwave for another 30-45 seconds until the mixture is completely melted and uniform.
Quickly stir in the almond flour, baking powder, and xanthan gum. Once the dry ingredients are roughly mixed in, add the egg.
Use your hands (wet them slightly with water or oil to prevent sticking) to knead the dough vigorously in the bowl. Knead until the ingredients are fully incorporated and you have a smooth, pliable dough ball. If the dough gets too hard, microwave for 10 seconds to soften.
Divide the dough into 4 equal sections. Roll each section into a long log/rope, approximately 1 inch in diameter.
Using a sharp knife or dough cutter, slice the ropes into 1-inch bite-sized pieces.
Arrange the bites on the prepared baking sheet, leaving a little space between each one.
Brush each bite generously with the melted butter.
Sprinkle the Everything Bagel Seasoning heavily over the tops of the buttered bites.
Bake for 12-15 minutes, or until the bites are puffed up and deep golden brown.
Allow the bites to cool on the pan for at least 5-10 minutes. This step is crucial as the almond flour structure sets as it cools, giving you that perfect pretzel texture.