I think these keto pretzel hotdogs are perfect for lunch, these were quickly gobbled up. I was able to make 9 from this recipe. Because this is almond flour, it’s very hard to wrap without breaking; I just wrapped and smoothed it out after (finger dipped in a little water), making sure the dough was connected.
Pretzel dough
2 1/4 cups almond flour
3/4 cup warm water
3 tsp psyllium husk
1 1/2 tsp Swerve Sweetie brown sugar
1 1/2 tsp ready yeast
1 tsp xanthan gum
1/2 tsp salt
1 oz melted unsalted butter
Baking soda wash
5 cups baking soda
1/4 cup baking soda
Egg wash
1 egg yolk + 1 1/2 tsp water
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Bring the baking soda and water to a boil, let it cool.
Combine sugar, salt, yeast, and water in a medium bowl, stir and let it sit for about 2-3 minutes so the psyllium husk can do its magic (this is ready yeast so no need to rest for longer)
Add flour and butter and mix until the dough is formed.
Divide dough into 9 pieces and roll each into a log (about twice the size of the hotdog) to wrap around each hotdog.
As I mentioned earlier the almond flour is somewhat a pain to wrap without breaking, I just wrapped and smoothed it out after, making sure the dough was connected.
Place hotdogs on baking sheet and carefully brush with baking soda wash, make sure all sides are brushed. (the dough will fall apart if submerged in the wash which is why I brushed).
Brush with egg wash and sprinkle with salt (I used pink Himalayan salt)
Bake for 12 minutes, or until golden brown in color.
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