Soft and Speedy Pretzels
A warm and comforting bite of crispy, chewy, baked goodness! Enjoy creating and eating these easy homemade pretzels.
| Servings | Prep Time |
| 12pretzels | 30minues |
| Cook Time |
| 15minutes |
|
|
Ingredients
Pretzels
- 3 1/2 – 4cups flour
- 2 1/4teaspoons instant /fast-rising yeast
- 1Tablespoon brown sugar
- 1teaspoon salt
- 1Tablespoon Earth Balance or other vegan butter, melted
- 1 1/2cups waterwarm to the touch
- sesame seeds, coarse salt, poppy seedsas topping possibilities
Baking Soda Bath
- 1/2cup baking soda
- 9cups water
Instructions
- In a large mixing bowl fitted with a dough hook, combine 3 cups of the flour, yeast, brown sugar and salt.
- Combine the melted butter with the warm water and add to the dry ingredients.
- Mix until dough begins to form and then add enough flour to make a soft but smooth dough. Knead until the dough pulls away from the sides of the bowl.
- Cover and let dough rest for about 10 minutes while you prepare the soda bath.
- Heat oven to 400 degrees F. Line two or three sheets with parchment paper or sil pads.
- Combine the 9 cups of water with the baking soda in a large pot and bring to a boil.
- Once the dough has rested. divide your dough into 12 pieces. Stretch each piece into a rope at least 20 inches long. If it is shorter, it will just be a bun! Shape the rope into a pretzel by making a circle and then twisting them into the traditional shape. (Check out a video to see this done!)
- Drop one or two pretzels at a time into the boiling water and let cook for only 20-30 seconds. With a slotted utensil, lift the pretzels out of the bath and allow water to drip off. Place on the prepared baking sheet and sprinkle with a topping/s of your choice! Be careful with the “coarse” salt as it is very salty! Flaked salt or coarsely ground salt from a regular grinder is a better choice.)
- Bake for 12-15 minutes or until well-browned, top and bottom! For a sweet treat, brush a pretzel with a little melted vegan butter and then sprinkle with a cinnamon and sugar mixture! Enjoy!
Recipe Notes
These are best to eat the day you make them, but you can prepare the dough a day ahead and keep it in the fridge. Bring to room temperature before you shape it.
