Who doesn’t love soft pretzels?! I am not a professional when it comes to breads but I’ve been playing around with pretzels!
Now that I have this basic recipe perfected, I am going to start playing with flavors!
- 2 1/4 cups flour (and more for kneading)
- 1/2 cup almond milk
- 1/2 cup water
- 1 package active yeast
- 3 tbsp coconut oil (buttered flavored is what I used but you could use regular)
- 2 1/2 tsp sugar
- 1/4 tsp salt
- 4 cups water
- 3 tsp baking soda
- 1 tsp salt
- Warm up almond milk and water but make sure it’s NOT hot so that it doesn’t kill the yeast.
- Add almond milk, water and sugar to the yeast in a large bowl. Leave to bloom for about 5-10 minutes.
- While your yeast is blooming, you can melt your coconut oil and then let cool down before adding later.
- Once your yeast has bloomed, add about 2 cups of your flour, coconut oil and salt. Mix with a spatula until it comes together. If it needs more flour, add the last 1/4 of a cup a little at a time. If you need more, that’s more than ok too, but you don’t want it super dry either.
- Turn out your dough onto a lightly floured surface and knead for about 3-5 minutes, adding a little flour if it becomes too sticky while kneading.
- Form dough into a ball and put into a large bowl that has been slightly greased. Cover with cling wrap and let rise for about hour, until doubled in size.
- Once your dough has risen, punch it down, then turn out onto a lightly floured surface and pat down slightly so that you can cut it into 8 pieces like a pizza.
- Roll each piece into a long snake and make into a pretzel shape.
- Boil your water and then add the baking soda and salt. Pop each pretzel in the bath for about 10 seconds and place on a lightly greased baking sheet.
- Bake on 465 degrees Fahrenheit for about 10 minutes, or until golden.
- After they come out, you can brush them with a melted vegan ‘butter’ and sprinkle with coarse salt. I did not add the salt for less calories and you can certainly omit the vegan ‘butter’ too.