Soft Pretzels (Vegan)
Ingredients:
- 480 g (4 cups) all-purpose flour
- 2 1/4 tsp active dry yeast
- 360 ml (1 1/2 cups) warm water
- 13.3 g (1 tbsp) brown sugar
- 6 g (1 tsp) salt
- 2 tbsp vegan butter, melted
- 2400 ml (10 cups) water
- 2/3 cup baking soda (for boiling)
- Coarse salt, for topping
Features:
Soy-Free
Nut-Free
Nutrition:
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Let the dough rise fully for 1 hour — it makes the pretzels much softer and chewier.
Instructions:
- Activate the Yeast: Combine the warm water, brown sugar, and yeast, and let sit for 5-10 minutes until foamy.
- Mix & Knead the Dough: Mix in the flour, salt, and melted vegan butter, kneading until smooth. Let rise for 1 hour.
- Shape the Pretzels: Divide the dough into 8 pieces, roll each into a rope, and shape into a pretzel.
- Boil: Bring the water and baking soda to a boil. Boil each pretzel for 30 seconds per side.
- Bake: Place on a baking sheet, sprinkle with coarse salt, and bake at 425°F (220°C) for 12-15 minutes, until golden brown.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs. Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The brown sugar adds moisture and a warm, caramel-like sweetness. The salt sharpens and balances every other flavor in the dish. The active dry yeast helps the dough rise and develop flavor as it ferments.
Soft Pretzels (Vegan)
Ingredients:
- 480 g (4 cups) all-purpose flour
- 2 1/4 tsp active dry yeast
- 360 ml (1 1/2 cups) warm water
- 13.3 g (1 tbsp) brown sugar
- 6 g (1 tsp) salt
- 2 tbsp vegan butter, melted
- 2400 ml (10 cups) water
- 2/3 cup baking soda (for boiling)
- Coarse salt, for topping
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The brown sugar adds moisture and a warm, caramel-like sweetness. The salt sharpens and balances every other flavor in the dish. The active dry yeast helps the dough rise and develop flavor as it ferments.
Prep:
Let the dough rise fully for 1 hour — it makes the pretzels much softer and chewier.
Instructions:
- Activate the Yeast: Combine the warm water, brown sugar, and yeast, and let sit for 5-10 minutes until foamy.
- Mix & Knead the Dough: Mix in the flour, salt, and melted vegan butter, kneading until smooth. Let rise for 1 hour.
- Shape the Pretzels: Divide the dough into 8 pieces, roll each into a rope, and shape into a pretzel.
- Boil: Bring the water and baking soda to a boil. Boil each pretzel for 30 seconds per side.
- Bake: Place on a baking sheet, sprinkle with coarse salt, and bake at 425°F (220°C) for 12-15 minutes, until golden brown.
