Soft Pretzels

Soft Pretzels

We all love baked goodies because it’s warm, soft, sweet or savoury. People often ask, ‘What baked foods can vegans eat without the butter, eggs and dairy?’ As a fan of baking I’d say we don’t need those, as there are vegan alternatives available! Here’s a basic soft pretzel recipe using vegan butter and healthier ingredients. The fun part is creating the flavours – sugar crusted, salty or herb-infused.. possibilities are endless!

Vegan soft pretzels – makes 8-10 pieces
Ingredients:

2 ½ cups plain flour (2 cups if you want to use whole wheat flour)
2 ¼ teaspoon yeast
1 ½ tablespoon brown sugar
1 teaspoon sea salt
1 cup water, warmed to 35-40 C
¼ cup melted vegan butter, more for brushing (I used Nuttelex Olive. Try using the same amount of olive oil as healthier alternative.)

Instructions:
In a small bowl mix the water with sugar and yeast. Within a few minutes it should start becoming frothy. Leave it aside for now. In a large bowl, mix flour, sugar, salt. Add the yeast mixture with melted butter/oil in, mix until it forms a dough.

 

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Sprinkle a flat surface with flour and knead the dough until it springs back when pressed. Place dough in a large bowl, cover and let it rise for 30 to 90 minutes at room temperature. It will grow to about twice the original size. Now pinch a small handful of dough and shape into a 30-40cm long roll.

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Preheat oven to 210C. Place the ends together, overlap and twist them into a pretzel. Do this till all dough is used. Transfer them to a baking tray with baking paper/mat and brush the tops with butter/oil. Now it’s left with placing various flavours on top – you can get creative! Some flavours I tried here are garlic and mixed herbs, cumin and sea salt, salt and pepper, molasses, coconut and brown sugar.

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Bake at 210C for 10-15 minutes, until golden brown. Let cool on a cooling rack before serving. Leftovers can be stored in fridge for 5-7 days.

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