Vegan Bavarian Pretzels
Soft and pillowy pretzels, just like the ones found in Bavaria, but made entirely vegan. These pretzels are lightly salted and have a satisfyingly chewy texture. Perfect for dipping in mustard or enjoying on their own.
ingredients
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm almond milk
- 2 tbsp vegan butter, melted
- 1 tbsp brown sugar
- 1 ½ tsp salt
- 1/4 cup baking soda
- Coarse salt, for sprinkling
steps
- 1.
In a large mixing bowl, combine the warm almond milk and brown sugar. Sprinkle the yeast on top and let it sit for 5 minutes until it becomes foamy.
- 2.
Add the flour, melted vegan butter, and salt to the bowl. Mix until a dough forms.
- 3.
Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic.
- 4.
Grease the mixing bowl and place the dough back into it, covering with a damp cloth. Let it rise for about 1 hour until it has doubled in size.
- 5.
Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper.
- 6.
In a large pot, bring 8 cups of water to a boil. Stir in the baking soda.
- 7.
Divide the risen dough into 6 equal pieces. Roll each piece into a long rope and fold it into the classic pretzel shape.
- 8.
Carefully place each pretzel into the boiling water for 30 seconds, then transfer them onto the prepared baking sheet.
- 9.
Sprinkle the pretzels with coarse salt and bake for 12-15 minutes until golden brown.
- 10.
Allow the pretzels to cool slightly before serving.
