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–+ servings

Almond-Flour Soft Laugenbrezel

Chewy, glossy, dark-brown pretzel rolls with that characteristic sharp, malty bite — made with almond flour and baked to perfection.
Print Recipe
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes
Course: Side Dish
Cuisine: German
Servings: 4 servings
Calories: 265kcal

Ingredients

  • 200 g almond flour
  • 3 tbsp psyllium husk powder
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 2 tbsp cream cheese
  • 4 tbsp water
  • For baking soda bath: 500ml water + 2 tbsp baking soda
  • Coarse pretzel salt for topping

Instructions

  • Preheat oven to 200°C. Mix almond flour, psyllium, coconut flour, baking powder, and salt.
  • Beat in eggs and cream cheese. Add water. Form a soft, workable dough.
  • Divide into 4. Roll each into a rope and shape into pretzel form.
  • Boil baking soda in water. Dip each pretzel 30 seconds. Place on lined baking sheet.
  • Sprinkle generously with pretzel salt. Bake 20–22 min until deep brown.

Nutrition

Serving: 1serving | Calories: 265kcal | Protein: 11g | Fat: 21g | Fiber: 6g
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