Vegan Pretzel
Soft, chewy homemade vegan pretzels with the deep golden crust that only a baking soda bath can give. Made with a handful of pantry staples and about an hour of hands-on and baking time, plus rising.
Ingredients
- 2 cups flour
- ⅔ cup water warm
- 2 tsp active dry yeast 7g
- 1 tsp coconut oil
- 1 tsp cane sugar
- 1 tsp salt
- ¼ cup baking soda
- 5 cups water for the baking soda bath
Instructions
- In a small bowl, combine the warm water, sugar and yeast. Stir to combine and let it sit for a few minutes, until foamy.
- In another large bowl, combine the flour with the salt. Add the coconut oil and the yeast mixture.
- Mix, then knead with your hands for about 5 minutes, until a smooth dough forms.
- Put the dough back in the bowl, cover it with a towel and let it rise until doubled in size, about 30 minutes to 1 hour.
- Preheat the oven to 200°C (400°F).
- Turn the dough out onto a clean work surface. Divide it into 8 pieces and roll each one into a thick rope. Twist the ropes into pretzel shapes, pressing both ends onto the base of the pretzel.
- Bring the 5 cups of water to a boil and add the baking soda.
- Turn the heat down to low and dip each pretzel into the baking soda water for at least 30 seconds.
- Place all the pretzels on a baking sheet and sprinkle with sea salt.
- Bake for 20 minutes, or until golden brown.
Notes
The baking soda bath is essential - it gives the pretzels their brown crust and classic flavor, so don't skip it. Pretzels are best the day they are baked; keep leftovers in a paper bag at room temperature and warm them in the oven for a few minutes before serving.