Keto Pretzel Bites with Spicy Mustard Cheese Dip
What you'll need: 2 cups shredded low moisture mozzarella cheese
2 Ounces cream cheese
3 Tbsp coconut flour
1 Tbsp Psyllium husk powder
1 tsp baking powder
1 tsp salt
1 tsp garlic powder
Cup of water
1 Tbsp baking soda to mix in the water
Everything but the bagel seasoning (optional)
Air Fryer (this is how we made them) but can be baked in the oven - we have not tried this method, however.
Melt the mozzarella and cream cheese in a bowl in microwave in 30 second increments until thoroughly melted, and easily combined. Add in two eggs, the coconut flour, Psyllium husk powder, baking powder, salt, and garlic powder. Mix well with a wooden spoon. Once you can no longer mix with the spoon - use your hands. If the mixture is too sticky - add another tablespoon of coconut flour. Kneed until everything is well combined and it forms a dough ball.
Cut with a knife strips from the dough ball - and roll out into 1/2" thick logs. Cut the log into little 1" long pillows. Drop the pillows in batches of 10-20 pieces at a time in the baking soda / water bath. Spray the basket of the air fryer with coconut oil. Place the pretzel pillows that were just dunked in water bath in the basket - and sprinkle with the everything but the bagel seasoning (if desired) - and air fry on 370 for 6 minutes. At three minutes - check on them, shake the basket to loosen them to ensure they are not sticking - then cook the remaining time.
If you are baking in the oven - bake at 425 degrees for 8-10 minutes. You will want to check on them after 8 minutes.
Continue this until all the dough is used. Any unused dough - cover with a wet paper towel to ensure that the dough does not dry out while you are roll the logs of dough you are currently working with.
Cheese sauce - what you will need:
1/2 cup shredded cheddar cheese (mild)
3 tbspn milk of choice (hwc, half and half, nut milk, coconut milk, etc)
Hot & spicy mustard - to taste
In a bowl - combine cheese and milk. Place in microwave - and heat in 20 second increments until melted - stirring after each. Once the cheese and milk have completely combined and the sauce is a dipping cosistency - add the mustard, and mix well.