Preheat oven to 350F. Mix almond flour, tapioca flour and baking soda in a bowl. Crack two eggs and add in apple cider vinegar. Mix again.
To Make Pretzels:
Roll dough out on parchment paper and split into 8 equally-sized balls. Roll into long tubes, approximately 12-14 inches long. Twist into pretzel shapes.
Crack egg in a bowl and whisk. Dip each pretzel in the egg and place on baking sheet covered in parchment paper. Repeat for all pretzels. Sprinkle salt over top of pretzels. Bake 10-15 minutes, or until pretzels begin to brown on top. Best enjoyed fresh, but can be stored for 4-5 days at room temperature in an air-tight container.
Nutrition Facts (per pretzel, recipe makes 8 pretzels): 136 calories, 11 g fat, 6 g total carbs, 2 g fiber (4 g net carbs), 6 g protein