How to Make Easy Fat Head Dough Waffles & Soft Pretzels
A while back, I wrote about how to make chaffles using the Dash Mini Waffle Maker. For a period of time, we were literally putting whatever we could find in the waffle maker to see how it turned out. Some were definitely good experiments, which led to a tasty snack; however, some were just the same foods, but with waffle marks: like hamburgers, grilled cheese sandwiches, toasted peanut butter, and banana sandwiches…you get the idea. 😜
About a year ago, I found a great and easy recipe for Keto Soft Pretzels, which used the Fat Head Dough recipe. There are several variations of Fat Head Dough, but they are generally the same ingredients that create a low-carb bread or crust. These Keto Soft Pretzels seriously looked AND tasted like regular, soft pretzels without the guilt of all the carbohydrates. Of course, how much cheese should we be consuming? That’s for another blog post. Haha! 😆
On one occasion, while making the soft pretzels, I had a little dough left and my husband suggested we put it in the waffler maker. Sure, why not?! It turned out to be a brilliant idea, and the waffles came out with just enough crunch on the outside, yet chewy on the inside. It also has more body to it than an egg chaffle – it would be a great substitute for a hamburger bun. It was definitely a great find, and would be great topped with cream cheese, peanut butter, avocado, or thinly, sliced vegetables! We ate them plain and they disappeared so quickly. We didn’t have time to experiment with the toppings.
Here is the recipe I found on Pinterest for Keto Soft Pretzels from “Peace Love & Low Carb“, along with my steps to make the mini, pretzel-like waffles:
- 2 Cups Blanched Almond Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 3 Large Eggs, Divided
- 3 Cups Shredded Low Moisture Mozzarella Cheese
- 5 Tablespoons Cream Cheese
- Coarse Sea Salt, for topping
- Line a rimmed baking sheet with parchment paper or a Silpat.
- In a medium mixing bowl, combine the almond flour, baking powder, garlic powder, and onion powder. Mix until well combined. I like to put the mixture through a flour sifter to ensure that all the baking powder gets mixed in with the rest of the ingredients.
- Crack one of the eggs into a small bowl and fork whisk. This will be the egg wash for the top of the pretzels. The other two eggs will go in the dough.
- In a large microwave-safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Remove from microwave and stir to combine. Return to microwave for 1 additional minute. Mix until well combined.
- To the mixing bowl, add the remaining 2 eggs and the almond flour mixture. Mix until all ingredients are well incorporated. If the dough gets too stringy and unworkable, simply put it back in the microwave for 30 seconds to soften and continue mixing.
- Divide the dough into 6 equal portions.
For soft, pretzel-like waffles…
- Plug in your mini waffle maker and allow it to heat up.
- Roll each portion into a ball and then flatten with the palm of your hand. It should resemble a disc. Don’t be afraid that it’s not big enough – the waffle maker will flatten it even more.
- Set the flattened ball of dough in the center of the waffle maker and close the lid.
- Let the dough cook until steam stops coming out of the waffle maker.
- Remove and sprinkle with sea salt.
- Serve with desired toppings – or just enjoy plain!
For soft pretzels…
- Preheat oven to 425°.
- Roll each portion into a long, thin piece, resembling a breadstick. Fold each one into the shape of a pretzel.
- Brush the top of each pretzel with the egg wash.
- Sprinkle coarse sea salt over top.
- Bake on the middle rack for 12-14 minutes or until golden brown.
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