Keto Stuffed Pretzel Balls
Keto Stuffed Pretzel Balls
- Prepare your stuffing; dice your jalapeño, shred your cheddar, and dice and cook your bacon. In a large bowl, combine cheese, bacon, jalapeño, and mayonnaise. With a sturdy spoon, chop and mix ingredients together.
- Divide your pretzel dough into 12 equal portions. This will be roughly 50g for each pretzel ball. One at a time, flatten out each dough ball and scoop 1 tbsp of stuffing into the middle, this will also help create a hollow center. Pinch the seams closed around the stuffing and roll into a nice ball. Repeat for all 12. You will have leftover stuffing, save it! Let dough balls rest, covered, for 10 minutes.
- Preheat your oven to 400*. While your dough balls rest, boil a large pot of water. Once your water is boiled, mix in 1 tsp of barley malt and drop in a few pretzel puffs in the water at a time and boil for 10 seconds on each side. Remove from water and place on a baking sheet lined with parchment paper. Brush tops of pretzel puffs with egg wash and sprinkle with salt.
- Bake pretzel puffs for 15 minutes. While they're baking, combine heavy cream and the rest of the cheese stuffing in a small pot. Warm on medium heat and stir until smooth. Pour the jalapeño, bacon, cheese sauce into a piping bag and fill each pretzel puff OR just dip the pretzel puffs into a bowl of the warm cheesy sauce.
This Keto Stuffed Pretzel Balls is a keto-friendly lunch recipe.
Aunt Ger is our head Chef behind Ketonia responsible for creating the delicious Ketonia products you know and love. Geri strives to create delicious and keto-friendly recipes as well as keto-fy your favorite comfort foods to help you reach your goals and enjoy the keto journey.
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