Homemade vegan buttery soft pretzels. Sounds good right?! This recipe take a bit of time to make, but each step is super easy, and the end result is totally worth it.
These vegan pretzels are amazing still warm from the oven, but you can also freeze amazingly well so you can have them at the ready whenever a craving hits you.
PREPARING THE PRETZEL DOUGH
Start with a large bowl whisk together the sugar and yeast. Then add in the warm water and mix. Let sit for 10 minutes. After ten minutes the mixture should be very foamy. If it isn’t foamy, your yeast is likely too old so you should purchase new yeast and try again.
Add the flour and melted vegan butter to the yeast mixture and stir until a shaggy dough forms. Lightly flour a clean work surface and turn the dough onto the surface. Knead the dough for 3 – 5 minutes until it comes together into a nice firm ball of dough.
Lightly grease a large clean bowl with more melted vegan butter. Put the dough into the greased bowl and cover with a clean dishtowel. Let rise somewhere warm for 1 hour until doubled in size.
SHAPING THE SOFT PRETZELS
Punch the air out of the dough and drop it onto a floured surface, then cut into 8 pieces like a pizza! Take one piece and roll into a long rope about 15″ long. Twist the ends of the rope together squishing them down to the bottom of the dough to form the pretzel shape.
Preheat your oven to 450 degrees.
In order for your pretzels to develop that classic dark brown color, you need to boil them in baking soda water.
Simply bring 5 cups of water to a soft boil, stir in 1/4 cup of baking soda (it will foam a bit) and using a slotted spatula, carefully dip them in one at a time for 10-20 seconds only, then pick them back up. Let the water drip off for a second and place down on a baking sheet covered with parchment paper.
BAKING THE VEGAN PRETZELS
Once done, add just a little melted butter to the top of each one and course salt if desired, and bake for 10-15 minutes or until golden brown.
Be sure to check them often to make sure they do not get too dark!
Sweet Topping options
You can easy transfer the traditional recipe to a more exciting sweet treat just by changing one step. If you like to make a sweet version just skip brushing the pretzels with vegan butter and the salt and just bake it as it is. After they are golden brown and fresh out from the Owen you can use apricot jam mixed with just a splash of filtered water to loosen up as a glaze. I like to sprinkle a but of crushed almond on to:) or brushed a few times with maple syrup for a bit more toned down sweet flavour.
IngredientsFor the pretzel dough:
- 3 tablespoons white sugar (sub maple syrup or agave if preferred)
- 2 1/4 teaspoon active dry yeast (or 1 packet)
- 1 cup warm water (think bath water temperature)
- 2 1/2 cups all-purpose flour
- 1 tablespoon melted vegan butter (plus more for greasing the bowl)
For the baking soda bath:
- 4 cups hot water
- 1/4 cup baking soda
- 1 – 2 tablespoons rock salt
- melted vegan butter
If you give it a try I would love to hear from you. You can rate the recipe and comment below to let me know how yours turned out. And if you want to show off photos you can tag me @laforance on Instagram! 🙂