Vegan Soft Pretzels
Homemade Soft Baked Pretzels are much easier to make than you'd think! For a beautiful and delicious pretzel coating, you only need baking soda and water. Top them with coarse pretzel salt for the ultimate finish.
Servings 4 servings
Calories 155kcal
Ingredients
Dough
- 1 1/4 cups all-purpose flour + more to dust the dough and surfaces
- 1/2 teaspoon instant yeast
- 1/8 teaspoon salt
- 1 teaspoon olive oil + more to coat the dough
- 1/3 cup water
Baking Soda Bath
- 3 cups water
- 1 1/2 tablespoons baking soda
Topping
- 2 teaspoons pretzel salt
Instructions
- Combine the flour, instant yeast, and salt in a mixing bowl. Add olive oil and water. Mix and knead by hand until a soft dough forms or put all the ingredients in a kitchen machine and let the machine knead the dough for you. Finetune the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.
- Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rest in a warm spot until it doubles in size (about 2-3 hours - depending on the room temperature!).
- Divide the dough into 4 equal parts, roll each part into a very long rope (about 12 inches / 30cm). And shape the pretzels (I've included a photo on how to do this in the post).
- Preheat the oven to 400°F/200°C.
- In a medium-sized pot, bring the water for the baking soda bath to a boil. Add the baking soda. Stir to combine.
- Cook each pretzel in the baking soda bath for about one minute. Transfer them to a baking tray lined with parchment paper. Immediately sprinkle them with the pretzel salt.
- Bake them in the oven for about 20 minutes until golden. And enjoy!
Nutrition
Calories: 155kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Sodium: 2478mg | Potassium: 56mg | Fiber: 1g | Calcium: 11mg | Iron: 1.8mg