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Vegan Soft Baked Pretzels
Vegan Soft Baked Pretzels are a fun homemade appetizer or game day snack! Made with under 10 ingredients, they're cute & delicious dipped in mustard.
👥 6 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pot
- ●knife
📝 Preparation Steps
1
Proof the yeast: Put ¼ cup warm water, maple syrup, and yeast into a small cup and stir until yeast dissolves. If yeast does not foam, try again with another yeast packet.
¾ cup water (1/4 cup for proofing, ½ cup for dough)water, in a pot (for boiling)6 cupsmaple syrup1 tablespoon
2
Make the dough: If you have a mixer with a dough hook, put the flour, salt, oil, proofed yeast mixture, and an additional ½ cup of water (for a total of ¾ cups water) into the mixer. Run on medium low for about ⏱️ 5-6 minutes (until the dough pulls away from the bowl). If you don’t have a dough hook, mix and knead dough ingredients for about ⏱️ 8-10 minutes.
¾ cup water (1/4 cup for proofing, ½ cup for dough)water, in a pot (for boiling)6 cups
3
Brush the inside of a large glass bowl with a little bit of oil. Form the dough into a ball and put it in the bowl. Cover and allow the dough to rise for about ⏱️ 40 minutes, or until it has doubled in size.
4
Preheat your oven to 450 degrees F.
5
Uncover your dough and punch it down few times. Really let it have it.
6
Prepare a cookie sheet with parchment paper on it. Set aside.
7
Prepare an oiled work surface. Cut the dough into 4 or 6 equal sections (depending on the size you want your pretzels), and roll each out to an approx. 18-24 inches long rope.
8
Grab the ends of each dough rope to make a U shape, then form into a pretzel shape.
9
Put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.
¾ cup water (1/4 cup for proofing, ½ cup for dough)water, in a pot (for boiling)6 cupsbaking soda (this is for the boiling water NOT the dough)2 tablespoons
10
Drop pretzels, one at a time, into the pot (get close so it doesn’t splash!). Each should sink a little then rise up. Wait ⏱️ 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet. While still wet, sprinkle liberally with coarse salt. Take a sharp knife and cut a 4-6 inch slit along the bottom of the pretzel. (This slit will open up during baking).
Coarse salt (for sprinkling)
11
Bake for about ⏱️ 14 minutes. Watch them like a hawk – when they’re golden brown, they’re done.
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