Friday, May 20, 2011

Vegan Soft Pretzels

These are just plain awesome. Relatively easy to make and much easier to eat. I like them on road trips, picnics, while watching movies. Or baseball, as we did last night. They also go great with beer.

Also, I hereby proclaim these to be my official 'carb' of the cursory 'carb-up' that I must do before any race, but particularly the half marathon of which I am officially petrified. It's all mental. I can do it. And these pretzels will help. I'm 42% sure.

Yield: 8 pretzels
Adapted from Alton Brown's pretzel recipe

1 1/2 cups warm water
1 Tablespoon sugar
2 teaspoons salt
1 pkg yeast (2 1/4 teaspoons)
4 1/2 cups unbleached flour
10 cups water
2/3 cups baking soda
Chunky sea salt
In a large bowl combine water, sugar, salt and yeast. Let sit about 5 minutes until foamy.

Add flour, 1 cup at a time, gently stirring to combine in between each cup.
Using a dough hook (or your hands) knead the dough until combined then turn out onto a lightly floured surface and continue to knead until you have a smooth, elastic ball of dough. About 3-5 minutes.

Note: in this particular instance I did not use my Kitchenaid, I just used my hands... something organic about getting back to basics.

Return your ball of dough to the bowl and drizzle with extra virgin olive oil. Cover your bowl and place it in a warm area to rise. Dough should rise to about double it's size; about an hour.

When dough is done rising, bing water and baking soda to a boil in a large pot on the stove.

Preheat oven to 450 and line a baking sheet with parchment paper.

Get your dough out and divide it into 8 pieces.

With your first piece, roll it out into a 24 inch long rope making sure the thickness is even throughout the rope.

Holding ends, let dough rope fall into a 'U' shape, then twist, lay the twist down and press ends into the 'U'. Repeat with other dough balls.

Place dough pretzels in boiling water, cooking for 30 seconds then remove and place on baking sheet.

Sprinkle tops with chunky sea salt and bake in oven for 10-12 minutes until golden brown on top.

Note: I did four pretzels at a time because that is what my pot of water and baking sheet would hold.

When done, remove from oven to cool.
Serve these little darlings warm with spicy brown mustard and a beer.

The pretzels have an amazing flavor and chewy texture. Fun for kids and adults of all ages and super easy to make. Store leftovers in a paper bag... if you put them in plastic the salt will 'sweat', disappear and leave you with a soggy topped pretzel.

You could easily freeze these by letting them cool completely, then put in freezer on a tray to freeze. Once completely frozen, put in freezer bags and return to freezer.




  1. Oh! They look so pretty too. I can't wait to make these w my kiddos. They will love them. Thanks for sharing.

  2. Healthy Mamma... thank you! They were really good.. and fun to make with the kids, for sure :)

  3. Love these. I make them all the time now.

  4. Hi Craiggers... thank you for the comment! I'm so glad you love them and make them! They are one of my favorites too!! :)

  5. This is a fantastic recipe! Tastes amazing and is so close to the original, non-vegan recipe, while still being animal friendly. Thanks for sharing!

  6. So easy and delicious the whole family has really enjoyed them. Fabulous!

  7. Made them for Superbowl.. De-Lish! We're the type of family that pulls the crunchy little ends of all the pretzels, so for the last two, I rolled out the "rope" of dough and cut them into 1"-2" pieces and baked... now there are ends for everyone!!

  8. I also made these for the super bowl, but we made half in the pretzel shape and half in sticks. Today I made it again and made just sticks. The recipe made 42 sticks. We put the salt on as soon as the pretzels come out of the water bath, it seems to stick better. This was a huge hit! Thanks for sharing, I will be sure to pass this along.



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