Low Carb Carbalose Soft Pretzels. There are quite a few recipes out there for soft pretzels made with all kinds of ingredients but these Carbalose Soft Pretzels are going to be the closest you get to the real deal. I have also included a recipe for a delicious simple mustard dipping sauce and of course they can be eaten plain or with a plain spicy Dijon or German mustard. In my opinion, these are also a perfect low carb game day snack-and maybe…with a beer. If you like these you may also like the Carbalose Italian Parmesan Garlic Knots. Totally different but melt in your mouth good. Sorry, I forgot to get a picture of the twisting but I’m guessing you know how to twist a rope. As I look at the pretzels on the cooling rack I notice 3 are twisted one way and 3 the other way. I think they call that being ambidextrous. My mother and I are both left-handed and she was ambidextrous too.
All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1¼ C Carbalose Flour***
- 2 T Wheat Gluten***
- 2 T Coconut Flour
- 2 T Golden Flaxseed Meal
- ½ t Salt
- ⅛ t Guar Gum
- ⅛ t Xanthan Gum
- ½ C +3 T Warm Water
- 1 T Yeast
- ½ t Sugar
- 2 T Melted Coconut Oil
- 3 Drops Liquid Sucralose
- ¼ C Water
- 1½ t Baking Soda
- Kosher Salt
- 6 T Dijon Mustard
- 2 T Just Like Sugar Brown*** (Or Your Favorite Sweetener)
- Bloom yeast & sugar in warm water for 10 minutes or until foamy.
- Put first 7 ingredients into food processor.
- Add liquid Sucralose & coconut oil to top of bloomed yeast and with machine running add to processor.
- Run processor for at least a minute and probably a little longer adding any additional water if/as needed 1 T at a time.
- You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
- Form into a ball and put in un-greased bowl and cover with film for about 30 minutes until almost doubled.
- Divide dough into 6-2¼-2½ oz. pieces and form individual balls.
- Preheat oven to 425°.
- Working quickly take each ball and roll into a 9" rope. (See Picture) By the time they are all finished (resting) begin again and roll into 18” ropes.
- Shape ropes into a U on work table. Pick up ends, make a complete twist and bring around to bottom of U and secure. Place on sheet pan making sure they are shaped like a pretzel.
- Brush generously with soda water and sprinkle with Kosher salt.
- Allow to rise about 20 minutes and pop them into the oven until golden brown or about 14-15 minutes.
- 6 Servings
- 138 Calories, 9.3g Protein, 8.0g Fat, 13.2g Carbs, 7.9g Fiber, 5.3g Net Carbs
- Don’t over salt your pretzels as the soda water will add a salty twang of its own but...if you like salty pretzels by all means go for it.
- The pretzels look a little wrinkly and that is perfectly normal.