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Cheese pretzel

Cheese pretzel

Ingredients for 16 pieces:

For the dough:

  • 200 g Bake-Free dough flour mixture
  • 50 g almond flour
  • 20 g Brewer's yeast flakes gluten-free
  • 5 g Parajdi salt
  • 20 g vegan cheese
  • 1 g coconut blossom sugar
  • half pocket of powdered yeast
  • 30 g vegetable margarine
  • 200 g lukwarm, sugar-free almond drink

For the topping:

  • 25 g tomato sause
  • 5 g sugar-free plum jam
  • 5 g vegetable margarine
  • Smoked pepper spice
  • 10 g sesame seed


    For the dough mix it the dry ingredients, then add the grated cheese. Heat the margarine with the almond drink, then mix it together thoroughly. Let it rise, covered, in a warm place (I used a 50-degree oven) for 30 minutes. Cut the dough into 16 equal parts, and roll it thin "rope" (35-40 cm), then shape for pretzel. Mix the tomato sauce with the melted margarine and plum jam, then spread it on the pretzels and sprinkle with sesame seeds. On a baking sheet lined with silicone baking paper, bake in a preheated oven at 210 degrees celsius for 5 minutes on conventional top and bottom setting, then reduce the heat and bake at 180 degrees for 15 minutes.

    Cheese pretzel

    Cheese pretzel

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