- 6 oz. Camembert or Brie cheeseat room temperature
- 4 oz. cream cheese at room temperature
- 2 oz. unsalted butter at room temperature
- 2 Tbsp. Wheat beer like Hefeweizen or non-alcoholic beer-optional*
- 1 Tbsp. mustard German style deli
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper ground
- 1 Tbsp. sweet paprika plus extra for garnish
- 1/2 tsp. caraway seeds
- 1/2 cup yellow onion finely minced
- 2 Tbsp. chives minced, plus extra for garnish
- 2 qt. water
- 1/3 cup baking soda
- 1 Electric mixer
- 1 food processor
- To make the beer cheese, place the Camembert, cream cheese, and butter in the work bowl of a food processor and process until combined.
- Add the beer, mustard, sea salt, ground black pepper, paprika, and caraway seeds to the cheese mixture and process again until everything is fully combined.
- Add the minced onions and fresh chives and process until just mixed throughout the cheese.
- Transfer the cheese to a container with a tight lid and chill in the refrigerator for at least two hours (or overnight) for the best flavor.
- To make the pretzel bites, preheat the oven to 375℉ and set a rack to the center of the oven. Line a cookie sheet with parchment paper.
- In the bowl of an electric mixer, combine the psyllium powder, coconut flour, Keto Chow, Egg White Protein, allulose, baking powder, and baking soda and mix together on low speed.
- Add the vinegar to the boiling water and carefully add half the boiling water and vinegar to the dry ingredients in the bowl. Mix them on low speed, until the water has been absorbed. Stop the mixer and carefully add the remaining water and vinegar mix.
- Mix on low speed until the water is absorbed then mix on medium speed until the dough comes together around the beater.
- Roll the dough into three six-inch long ropes. Cut each rope into six 1-inch pieces.
- Bring two quarts of water to boil with 1/3 cup baking soda in a deep soup pot.
- Place the cut pretzel pieces in the boiling water a few pieces at a time. Cook the pieces until they float to the surface.
- Remove pretzel pieces from the boiling water with a strainer, drain the excess water, and transfer them to the prepared baking sheet
- Sprinkle with pretzel salt which will cling to the wet pretzel dough.
- Bake the pretzel bites for about 15 minutes, or until they are puffed and brown.
- Transfer baked pretzel bites to a tray and serve while still warm with the beer cheese.