Recently I went to a local minor-league baseball game. I just love those soft, chewy pretzels covered in salt. But, first of all, they're expensive. Second of all, I don't know what kind of ingredients are in them. I decided to make them myself the next day, and I was so surprised at how great they turned out! Especially since I substituted half of the all-purpose flour for whole wheat pastry flour. They were slightly crisp on the outside and chewy on the inside. They are completely vegan- no animal products. Just perfect!
Vegan Soft Pretzels
by Peas and Thank You
Makes 4 large twists
- 3/4 c. warm water (110 to 115 degrees
- 2 t. organic sugar
- 1 t. salt
- 1 t. active dry yeast (1/2 of a packet)
- 2 1/2 c. unbleached all-purpose flour
- 2 T. vegan margarine (i.e. Earth Balance), melted
- 10 c. water
- 2/3 c. baking soda
- coarse ground sea salt
Transfer dough to an oiled bowl and let rise for an hour.
Once dough has risen, separate it into four sections. Using your hands, floured if necessary, roll dough into a 24 inch long strand, and shape into a pretzel knot. Transfer pretzels to a baking sheet that has been lined with parchment paper that has been sprayed with non-stick spray.
Preheat oven to 450 degrees. Bring water and baking soda to a boil, and drop a pretzel in one at a time, boiling for approximately 30 seconds.
Remove pretzel with a spider or a slotted spatula and transfer to a baking sheet that has been sprayed with non-stick spray. Repeat for remaining pretzels and sprinkle with sea salt.
Bake pretzels for 12-14 minutes.
(And, of course, serve with spicy mustard!)
I hope you enjoy! Ahhh, they're so good!