Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, add the almond flour and set aside. In a microwave safe bowl, add the shredded cheese with cream cheese and microwave until the cheese has melted. Whisk together.
Transfer the cheese mixture into a food processor. Add the dry ingredients and two of the eggs and pulse until combined and a thick dough remains.
Lightly oil your fingers then transfer the ball of dough onto a kitchen surface. Divide the dough into 8 portions. Roll out each one into a 10-inch hot dog shape. Cross each one into a pretzel shape and place on the lined tray.
Whisk the remaining egg and brush it over the top of each pretzel. Sprinkle with the salt.
Bake the pretzels for 10-12 minutes, or until golden brown. Remove the pretzels from the oven and serve immediately.
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Notes
TO STORE: Leftover soft pretzels should always be stored in the refrigerator, otherwise, they will spoil. Keep them in a covered container or ziplock bag, for up to 2 weeks. TO FREEZE: Place pretzels in a ziplock bag and store in the freezer for up to 6 months. Thaw overnight in the refrigerator before enjoying it. TO REHEAT: Soft pretzels are best enjoyed warm, so zap in the microwave for 30 seconds or in a toaster oven/oven for 5-6 minutes.