You heard me…yeh…soft pretzels and they are vegan.
Scrolling through my wonderful collection of blogs we follow here at Crave Life, a simple and amazing recipe for the ever loved soft pretzel was posted by The Nostalgia Diaries.
Now, we have the challenge of making these vegan because we have a number of family members that are vegan…we also have gluten free characters too but we will go there another day with this recipe. Gluten free baking, like cookies or muffins, even pies, I don’t mind tackling but the bread has eluded me. One day…I will muster the courage to give this recipe a try and make it gluten free too.
BUT FOR NOW….we’ll just stick to the vegan part…
2 1/4 teaspoon active dry yeast- which is one individual packet
1 tablespoon sugar
1 cup warm water
1 tablespoon Earth Balance Vegan spread. I find this works better for cooking than Vegan Becel
21/2 cups flour
1 teaspoon kosher salt
7 cups water
1/3 cup baking soda
2 tablespoons of olive oil
1 teaspoon water
Sea salt, for sprinkling
1. Place yeast and sugar in a mixing bowl, and pour warm water over the mixture. Leave for about 5 minutes. You should see it getting a foamy on top.
2. Mix in the melted Earth Balance and the flour. I placed my dough in the stand mixer and used the bread hook to mix it up. Then form the dough into a ball and put it into a lightly greased bowl, cover with damp cloth and put the dough baby some place warm. Leave it! Don’t even look at it! lol Let the dough rise for about an hour and get it to double its orignal size.
3. Bring 7 cups water and 1/3 cup baking soda to a slight boil in a large pot, and then heat to medium low.
4. Preheat oven to 425°F. Cover one baking sheet with parchment paper and place a wire rack over another baking sheet.
5. Once dough has doubled in size, since I wanted HUUUGE pretzels, I divided the dough into 6 pieces. Take one portion out and put the others back into the bowl while you stretch and roll them one at a time.
6. Roll and stretch a portion of dough into a long rope with your hands (about 18 inches), working from the center to the ends. Twist the rope into a pretzel shape.
7. Dip the pretzel into baking soda solution for about 30 seconds, and then transfer to wire rack.
8. Transfer pretzels to the parchment-lined baking sheet. Brush with olive oil and make sure you cover the entire pretzel. Immediately sprinkle generously with coarse salt.
9. Place baking sheet on the top rack of the oven. Bake pretzels until golden, about 12-14 minutes, rotating baking sheet halfway through baking time. I found that this was really important…to rotate the sheet. This step made for even baking.
I’m not going to lie…these were amazing. We have some hard core bread lovers in the house and they loved them!
Definitely going to make these again…and I will try the gluten free version just to see if they work too.
This recipe was originally posted on The Nostalgia Diaries and we just put our spin on it. If you haven’t visited this blog before, click that link and check it out! Lots to read and great content to share!