Keto Cottage Cheese Soft Pretzels

Warm baked pretzels used to be one of the things I missed most on a keto lifestyle.

Traditional pretzels are made with white flour, which adds a lot of unnecessary carbs to your day.

That is why I started making these keto cottage cheese soft pretzels at home whenever I crave fresh bread.

The melted cheese creates a soft dough that bakes up golden brown without any grains.

They are completely low carb and keto friendly, making them a great choice when you want a cozy snack that fits your routine.

Why You’ll Love This Recipe

Authentic Soft Texture – You get the perfect soft and chewy texture of real bakery pretzels without the carbs.

Protein Packed Dough – Cottage cheese adds extra protein and creates an incredibly fluffy, tender bread center.

Rich Buttery Flavor – Warm melted butter and coarse salt give you that classic mall pretzel taste at home.

Recipe Ingredients

For the Dough

• 1/3 cup Full-Fat Cottage Cheese
• 2 cups Shredded Low-Moisture Mozzarella Cheese
• 1 3/4 cups Blanched Almond Flour
• 1 tbsp Baking Powder
• 1 Large Egg

For the Topping

• 1 Large Egg, Beaten
• 1 tsp Coarse Sea Salt
• 2 tbsp Butter, Melted

How To Make

Step 1

Preheat the oven to 400°F and line a large baking sheet with parchment paper. In a medium bowl, whisk together the almond flour and baking powder.

Step 2

In a large microwave-safe bowl, mash the cottage cheese with a fork until mostly smooth, then add the mozzarella. Microwave for 60 seconds, stir, then microwave for 30 seconds more until fully melted and stretchy.

Step 3

Let the cheese cool for 1 minute, then add the almond flour mixture and 1 egg. Stir to combine, then knead with lightly oiled hands until you have a smooth, uniform dough.

If the dough becomes stiff and hard to work with, microwave it for 10 seconds to soften.

Step 4

Divide the dough into 6 equal portions and roll each into a rope about 15 inches long. Shape each rope into a U, cross the ends over each other twice, then fold them down and press onto the bottom curve to form a pretzel.

Step 5

Arrange the pretzels on the prepared baking sheet. Brush with the beaten egg and sprinkle with the coarse sea salt.

Step 6

Bake for 12 to 14 minutes, until puffed and deep golden brown.

Step 7

Brush the hot pretzels with the melted butter and serve warm.

Tips

Mash the Cottage Cheese Well

From my experience, mashing the cottage cheese until the curds are almost completely smooth makes a huge difference in the final texture. If you leave large lumps, they will create wet pockets in your pretzels that stay soggy after baking.

I recommend pressing the curds firmly with the back of a fork against the bowl before adding the mozzarella. You want a creamy base so it blends seamlessly into the melted cheese.

Pick the Right Type of Mozzarella

You will get the best results if you use firm, low moisture shredded mozzarella from a bag. Fresh mozzarella packed in water has far too much liquid and will cause the dough to turn flat and greasy in the oven.

The dry shredded cheese is what gives this low carb dough its structure. It allows your pretzels to rise up tall and hold that classic twisted shape.

Warm the Dough if It Cracks

Cheese dough becomes firm and hard to shape as it cools down on your counter. If your dough rope starts cracking or breaking while you try to twist it, pop it back into the microwave for about 10 seconds.

This quick burst of warmth softens the melted cheese instantly. Once it is warm again, the dough will stretch and bend easily without tearing apart.

More Recipes

• Keto Cottage Cheese Breadsticks
• Keto Cottage Cheese Dinner Rolls
• Keto Cottage Cheese Garlic Rolls
• Keto Cottage Cheese Pull-Apart Bread
• Keto Soft Pretzel Bites

Frequently Asked Questions

Do I need to blend the cottage cheese before mixing?

You do not need to blend it, as mashing with a fork breaks down the curds enough to melt smoothly with the mozzarella.

If you want a perfectly uniform dough with no tiny curds visible, a quick pulse in a food processor works nicely.