Keto PSMF White Chocolate Mint PreTzel Sticks
The base for these pretzel sticks is Maria Emmerich’s new “Easiest Protein Sparing Bread” recipe, with a few tweaks. Her PSMF bread recipes are so versatile! I highly recommend you check out her site and her many books, her recipes are nothing short of genius!
Ingredients
1/4 cup warm water
1/2 tsp active yeast
1 tbsp allulose
1/2 cup egg white protein powder
1 tsp cream of tartar
1 tsp xanthan gum
1/2 tsp Gremberry Farms Pretzel Dough flavoring
Enough sea salt to salt your pretzels as desired
1 bag keto friendly white mint chocolate chips (I had some leftover from last year, I haven’t seen any yet this year but alternatively you could melt down some of these white peppermint Lily’s bars - or use whatever keto friendly chocolate you prefer)
Instructions
Mix the warm water and active yeast, give it a good stir and wait 60 seconds or so until you see some foaming action from the yeast.
Add the allulose, cream of tartar, xanthan gum, and pretzel dough flavoring to the water. Wisk to combine.
Put the egg white protein in your mixing bowl and add the wet mixture.
Mix on high for a few moments, once mixed this “dough” is very sticky!
Carefully transfer the sticky dough mixture into a piping bag if you have one, if not a freezer bag will work just fine (I do NOT recommend a regular sandwich bag if you cab avoid it - I had a blowout with a sandwich bag as the dough is quite thick and it led to a nice little mess!)
Sprinkle a generous amount of your sea salt flakes onto your silicone baking sheet so that the bottoms of the pretzel sticks will be salted as well as the tops.
Snip a small corner of your bag and pipe out pretzel sticks onto a silicone baking sheet (as shown above).
Sprinkle with more sea salt to your desired level of saltiness.
Bake the pretzel sticks at 325 F for 10 minutes.
While the pretzel sticks cool, melt the mint white chocolate chips (or keto chocolate of your choice) in a double broiler.
Once the pretzel sticks are cooled, gently place them in the double broiler with the melted chocolate and stir around with tongs or a spatula until well coated.
Use tongs to remove the coated pretzel sticks and place on the silicone mat to cool.
I find they cool best in the refrigerator for 10 - 15 minutes. Then you can remove them from the silicone mat and transfer to a sealed container of your choice for storage.
I recommend keeping these refrigerated, as they have the best pretzel crunch when cool and can become a bit chewy at room temperature.
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