By Georgia Wyess
Anyone who knows me knows I love pretzels. Their salty, flavor filled taste takes me back to my days in elementary school when my grandmother, who immigrated to the United States from Germany, would serve me a warm pretzel with mustard after a long day at school. I decided to learn to make them myself and though they may never be as good as the ones I would eat sitting at the round, wooden table at “grandma’s house,” these sure do come pretty close.
Original recipe: https://munchyesta.com/vegan-pretzels/
For the Pretzel dough
- 3 tbsp Sugar
- 2¼ tsp Dry Active Yeast 1 packet
- 1 cup Warm Water
- 2½ cup All Purpose Flour
- 1 tbsp Olive Oil
- 3 tbsp Baking Soda
For the bath
- 4 cups Very Hot Water
- 1-2 tbsp Rock Salt
- Mix together yeast and sugar in a large mixing bowl. Pour in the hot water and stir until the yeast dissolves. Leave it to rest for 10 minutes until the yeast is foamy.
- Next, add the flour and melted vegan butter and stir together. Knead the dough for 3-5 minutes, until it forms a firm dough. Shape it into a ball and cover with a clean towel. Set aside to rise for 1 hour at room temperature.
- Once the dough has risen (it should have doubled in size) pour it out of the mixing bowl and cut into 8 equal pieces. Roll each piece into a rope (should be around 17″ or 43cm long). Twist the pretzels into their pretzel shapes and lay the on a baking sheet covered with parchment paper.
- Preheat the oven to 400F.
- Next, heat a large pot filled with 4 cups of water. Once it starts to boil add the baking soda and gently stir.
- Place one of the pretzels on a slotted spatula and gently dip it into the baking soda water for 5 seconds. Remove from the water and place it on a baking tray covered with parchment paper. Sprinkle salt on top and repeat the steps with the remaining pretzels.
- Next, bake the pretzels in the middle of the oven for 12-15 minutes until they are dark and golden. Remove from the oven and let them cool on a cooling rack for 10 minutes before serving.