Heat your oven to 350°F and line two baking sheets with parchment paper.

In a medium sized microwave safe bowl, microwave the mozzarella and cream cheese for 1 minute. Remove and stir, then microwave again for 40 seconds. Stir again and microwave for another 30 seconds if needed or until the cheese is completely melted and there are no visible shreds.

In a large bowl fitted to stand mixer with a hook attachment, mix together the almond flour, xanthan gum, yeast mixture, eggs, and 1 tablespoon melted butter.

Next add in the melted cheese mixture.

Beat on medium speed until all the ingredients are combined, scraping the sides of the bowl to help get the dough mixed together.

Allow the dough to cool slightly for 10 minutes so that it is easier to work with.

Tape a large sheet of parchment to your counter.

Portion the dough into equal portions (12 portions for small pretzels, 9 portions for medium pretzel, 4 portions for giant pretzels).

Roll each dough portion into a rope shape that is no thicker than 3/4 of an inch.

Form pretzel shapes with the dough (see the pictures above for our technique) and place them on the lined baking sheets.

Space them at least 1.5 inches apart from one another.

Brush on the remaining 2 tablespoons melted butter to the tops of the pretzels and sprinkle with coarse salt.

Bake for 25-30 minutes or until golden brown.

Mix all ingredients in a bowl.

When pretzels are done baking, put a generous amount of Reuben dip on top.

Top with more Swiss cheese shreds and sprinkle a little Season All on top.

Put back in the oven and bake for another 5 minutes or until the cheese is melted.