✅ Macros for each Soft Pretzel Bite:
28 Cal, 5g Carbs, 0.25g Fat, 1.5g Protein
✅ Macros for the WHOLE Batch Cheese Sauce: 192 Cals, 11g Carbs, 8g Fat, 19g Protein
*What you see in the small dipping dish is like 1/6th of the whole batch
✳️ Ingredients:
180g Self Rising Flour
36g Coconut Flour
280g Plain Non Fat Greek Yogurt
1.5 Cups of Water
42g Baking Soda
Pretzel Salt
✳️ Cheese Dipping Station:
120ml Skim Milk
21g 2% Sharp Cheese Cheese
21g Part Skim Mozzarella
5g Nutritional Yeast
Pinch of Sea Salt
*only used a 1/3rd of the sauce
❇️ Directions:
1️⃣ Add all your ingredients into your food processor and process until it forms a ball.
2️⃣ Then take little pieces of dough from it and form into pretzel bite like shapes with your hands. I made 32.
3️⃣ Take 1.5 cups of water and add to a stove top pot. Add 42g of baking soda to the pot. Add the pot to the stove top and bring water to a boil. Once boiling, put the water in a shallow bowl and let cool for a minute or so in order to go from hot to warm. Once warm, add a pretzel to the warm mixture using a spoon to cover the top of the pretzel with water as well. Do this for about 30 seconds.
4️⃣ Add your pretzel bites to the air fryer. Spray them with non stick cooking spray and add pretzel salt on top. I cooked these iqn 2 batches. Air Fry on 360 degrees F for 6 minutes.
5️⃣ While these are cooking, make your cheese sauce by adding all your ingredients except for your cheese into you stove top pot. Stir on a low heat till it starts to thicken up. Then add your cheese and mix till bubble start to form.
6️⃣ Then once both the cheese and pretzel are done, it’s time to enjoy!