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Close-up of a pretzel nugget topped with coarse salt, held in hand with cheese dip in background.

Air Fryer Gluten‑Free Pretzel Nuggets with High‑Protein Cottage Cheese Queso

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Servings: 4

Ingredients

Pretzel dough

Baking soda bath

Cottage Cheese Queso

  • 16 oz cottage cheese queso
  • 1 cup shredded cheddar and/or pepper jack cheese
  • 1 4 oz can diced chilis optional, for spicier queso
  • 2 tsp taco seasoning
  • 2 tbsp water

Instructions

  • Prepare a boiling pot of water
  • Now make your dough by combining flour, salt, and baking powder together. Then add in your greek yogurt and mix with a spoon as best you can
  • Your dough will look crumbly. Use your hands to knead your dough together into a ball
  • Place your dough on a cutting board dusted with flour
  • Slice into 6 sections, then take each section, roll into a snake, then slice into 4 nuggets
  • Once water is boiling add your 1 tbsp baking soda
  • Add half your pretzel nuggets to the baking soda bath for about 15-20 seconds. You'll see the nuggets float to the top as well in that 20 seconds
  • Use a slotted spoon to remove the nuggets from the water, and place in the air fryer. Optionally, use a silicone brush to brush the tops with melted butter, then sprinkle with thick salt, and cook at 370 for 8-9 minutes, until tops are golden
  • While cooking, blend cottage cheese, water, and taco seasoning together
  • Bring to medium heat on the stove, then add in shredded cheese and canned diced peppers if using
  • Once cheese has melted remove from heat, as you don't want the cottage cheese to curdle
  • Serve your pretzel nuggets straight out of the air fryer with queso and enjoy!