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Vegan Pretzel Garlic Knots | ElephantasticVegan.com
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Vegan Pretzel Garlic Knots

When you can't decide between Pretzel Knots and Garlic Knots and you end up making Pretzel Garlic Knots - and you don't regret it one bit...
Course Appetizer, Bread, Snack
Cuisine American, German, Vegan
Prep Time 35 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 55 minutes
Servings 10 pretzel garlic knots
Calories 112kcal
Author Bianca / Elephantastic Vegan

Ingredients

Dough

  • 2 cups all-purpose flour + more to dust the dough and surfaces
  • 1 teaspoon instant yeast
  • 1/3 teaspoon salt
  • 1 pinch white sugar (make sure it's vegan!)
  • 3/4 tablespoon olive oil + more to coat the dough
  • 1/2 cup + 1 tablespoon water

Baking Soda Bath

  • 3 cups water
  • 1 1/2 tablespoons baking soda

Garlic Topping

  • 1 garlic clove - minced
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon pretzel salt
US Customary - Metric

Instructions

  • Combine the flour, instant yeast, salt, and white sugar in a mixing bowl. Add olive oil and water. Mix and knead by hand until a soft dough forms or put all the ingredients kitchen machine and let the machine knead the dough for you. If it's too sticky, you might want to add a few tablespoons more flour until the dough is non-sticky. 
  • Drizzle the dough with more olive oil until coated. Let it sit, covered with a clean kitchen towel, in a warm spot until it doubles in size (about 2-3 hours  - depending on the room temperature!). 
  • Divide the dough into 10 equal parts, roll each part into a rope (about 6 inches / 15cm). Make a knot (check out the 2nd image of the post for visual instructions) and repeat for the rest. 
  • Preheat the oven to 400°F/200°C. 
  • Bring the water for the baking soda bath to a boil in a medium pot. Add the baking soda. 
  • Cook each knot in the baking soda bath for about one minute. Transfer them onto a baking tray lined with parchment paper. 
  • Mix the minced garlic, olive oil and dried oregano for the garlic topping. Brush the mixture onto the top of the Pretzel Knots. Sprinkle with pretzel salt. 
  • Bake them in the oven for about 20 minutes until golden. They are absolutely delicious with my go-to vegan cheese sauce! 

Nutrition

Calories: 112kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Sodium: 644mg | Potassium: 38mg | Fiber: 1g | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 1.2mg