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...
Servings 10 pretzel garlic knots
- 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
- 1 garlic clove - minced
- 2 teaspoons olive oil
- 1/2 teaspoon dried oregano
- 1 teaspoon pretzel salt
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!
Calories: 112kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Sodium: 644mg | Potassium: 38mg | Fiber: 1g | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 1.2mg