Vegan *Extra* Soft Pretzels
Prep | 30 m
Cook | 8-10 m
Sits | 1 hr 20 m
Ready in | 2 hr
Makes | approx 10 small pretzels
Ingredients
1 cup lukewarm water
1 packet Active Dry Yeast (Instant works too if that’s all you have)
*3 1/2 cups all-purpose flour, divided (see notes)
1 tsp salt
1 tsp baking powder
1/2 cup sparkling water
melted vegan butter
desired toppings (i.e. flaky sea salt, cinnamon & sugar)
Baking Soda Solution:
8 cups boiled water
1/2 cup baking soda
Directions
Add lukewarm water to a large mixing bowl and sprinkle the yeast on top, covering the water with a thin layer. Let sit for a few minutes.
Add in 1 cup of flour, salt, and baking powder. Stir with a wooden spoon.
Add in remaining flour, 1 cup at a time, and sparkling water. Mix with a wooden spoon. Knead with hands if needed and don't overmix. Remove the dough temporarily and rinse out the bowl and lightly grease with oil. Put the dough ball back in. Cover bowl with a towel and let sit in a dark place (not too cold or hot) for 1 hour.
After 1 hour, the dough should have doubled in size. Punch the dough down and let sit for another 20 minutes.
Preheat the oven to 400F.
Prepare the baking soda solution by bringing water and baking soda to a soft boil over medium heat.
Remove the dough from the bowl onto a lightly floured surface (don't add too much flour). Cut the dough into 10 equal pieces. Roll each piece out into a long rope, as thin as you can. Shape into a pretzel by taking the ends together so the dough is a circle. Twist the ends and fold them down into a pretzel shape (this will get easier with practice).
Lightly place the shaped pretzels in the boiling baking soda solution and boil for 15 seconds on each side. *Keep the water on medium heat or lower otherwise it will boil over*.
Add the boiled pretzels onto a parchment-lined baking sheet. Bake at 400F for 8-10 minutes or until golden brown.
After pretzels are taken out of the oven, brush with melted butter and your desired toppings.
Notes
The amount of flour you need will depend on many different factors, especially the humidity in your kitchen/environment and your altitude. Always add in a little flour at a time, because you can never take it back out.
