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Homemade Low Carb Soft Pretzels are not as difficult to make as you may think.
Personally, I love that they are low in carbohydrates as well.
Homemade Low Carb Soft Pretzels
If you have ever walked around a mall or visited a large city with street vendors, then you probably know just how delicious soft pretzels can be.
For me, it is that smell of freshly made pretzels that gets me going.
Soft pretzels can be loaded with carbohydrates.
Now I am referring to the regular pretzels that are not low in carbohydrates. Those ‘regular’ pretzels have about 63 net carbs. When you are on a low carb diet, that could be two days worth of carbs- or even more. *Sigh*.
Thus, we must make them ourselves if we want them.
While the pretzels in this recipe are not carb free, they are lower in carbs than the regular pretzel. Also, if you are like me then you are probably grateful for that. I know that I am.
By the way, I do have some similar recipes that you may enjoy as well.
- Low Carb Copycat Red Lobster Biscuits
- Really popular- Low Carb Pizza Rolls
- And, Low Carb Cheese Straws
We will be making a big substitution in this recipe.
That substitution will be for using a low carb flour in lieu of a regular all purpose flour. That is how we will cut those carbs down! Carbalose flour can be found easily online if you do not have it in your pantry.
By the way, you can check out my guide on baking with sugar alternatives on Amazon I have some great tips on which alternatives may work in a recipes that you like to make.
The recipe for Homemade Low Carb Soft Pretzels.
Because we are using Carbalose, we will making a few adjustments to the recipe.
By adjustments, I mean deviations from the average soft pretzel recipe. One of these adjustments will be to double the yeast that is added. Also, we will be adding a small amount of sugar. The sugar is needed to help the yeast process thus, an alternative that does not have sugar in it will not work in this recipe. You can omit the sugar however, please note that your pretzels may not get as fluffy as they could get.
What you will need to make Low Carb Soft Pretzels.
- Warm Water- 1 1/2 cups (110 degrees)
- Sugar- 1 tablespoon (needed for yeast, any alternative needs sugar in it)
- Kosher Salt- 1 tablespoon
- Active Dry Yeast- 2 packages
- Carbalose flour- 4 1/2 cups (see post)
- Butter- 1/2 stick melted
- Vegetable or olive oil or cooking spray
- Water- 8-10 cups to fill a large pot
- Egg Yolk+water- 1 yolk + 1 tablespoon water
- Baking soda- 2/3 cup
- Toppings such as large salt, seeds, minced garlic etc. As needed.
How to make Low Carb Soft Pretzels.
- In a mixing bowl, combine together the warm water, the sugar,and the salt. Sprinkle the yeast on top and allow to sit for about 7 minutes or until a foam begins.
- To the mixing bowl, add the carbalose and the butter. We will need to mix this so using a dough hook attachment is suggested. Mix for 3 minutes on low and then increase the speed. You will be mixing for at least 5 minutes or until the dough seems to loose it’s ability to be stick to the sides. If the dough still sticks to the sides of the bowl after 7 minutes, sprinkle about (a total of) a teaspoon of the flour over the sticky areas.
- While the dough is mixing, coat the inside of another bowl with vegetable oil. Spray will work as well (I use spray or olive oil)
- Place the mixed dough into the oiled bowl, cover with plastic wrap or a clean kitchen towel, and allow to rise for an hour.
After your dough for your Low Carb Soft Pretzels has risen.
- After an hour, preheat your oven to 450 and prep baking pans for nonstick. Parchment paper sprayed with cooking spray is how I like to prep my pans.
- Meanwhile, in a large pot, bring the 8-10 cups of water with the baking soda to a boil. Basically, fill a large pot with water, add the baking soda and boil it.
- While the water is heating up, you can divide up the dough and roll the pieces into their pretzel shapes. This dough should make from 8-10 large pretzels. After you have made each individual pretzel, place it on the prepped pan. Also at this time, in a small bowl, combine the egg yolk and the water if you have not done so as of yet.
- When the water boils, you are ready to dip each pretzel, one at a time, into the water and allow it to sit there for 1/2 minute. Carefully remove the pretzel from the boiling water and replace it on the prepped pan. Then move on to the next pretzel.
- When your pretzels have been boiled (yay) brush the egg white and water mix over each pretzel and then top with your selected toppings.
- Bake for 13-15 minutes or until you have achieved your desired brown color. Allow to cool a bit before serving.