1. Preheat oven to 375°F
2. Place the mozzarella cheese and cream cheese in nonstick pan and heat until melted and combined.
3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
4. In your stand mixer (using the dough hook attachment), place the almond flour and Xanthan gum and mix well.
5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
8. Roll each ball into a long skinny log and twist into a pretzel shape.
9. Place each pretzel in a pan with hot simmering water and baking soda, 5 to 10 seconds on each side.
10. Place on a lined or non-stick cookie sheet, give a little space and sprinkle with pretzel salt.
11. Bake in the oven until golden.

Tip: These pretzels can be frozen! To freeze, prepare and bake as instructed, then place in the freezer. Simply re-bake when ready to enjoy!
Hint: If you plan to freeze, don’t salt until re-baking.