Tuesday, March 6, 2012

Vegan Recipe: Soft Pretzels

AERIAL

I am not really a pretzel person. I never think to buy them or go out of my way to procure them, but when they are in front of me...watch out. I will indulge in their salty goodness, pretty much tuning out anything that is happening around me. I haven't had a soft pretzel in many many years. The only place I see them is at the mall and who knows what goes into those things. So I am going to share with you a simple recipe for soft pretzels. It may seem like a big effort when reading through the directions, but it really took little more effort than making bread. Super easy. Now I just need to make some vegan nacho cheese, should be easy too, I am thinking some nutritional yeast will be involved.

Pretzel

Vegan Soft Pretzels

Ingredients:
  • 2 1/4 tsp. active dry yeast
  • 1 Tbs. vegan sugar, finely ground
  • 3/4 tsp. salt
  • 4 1/2 c. flour plus more for dusting work surface
  • 2 Tbs. vegetable oil plus a bit extra for oiling dishes
  • Water
  • 2 Tbs. baking soda
  • *Optional toppings: Sea Salt, Black pepper, seeds, vegan cheese, etc.

Salt

Directions:

  1. In a large bowl combine the yeast, sugar, and 1 1/2 c. of hot water. Let rest for a few minutes.
  2. Add the salt, vegetable oil and the flour about 1/2 to 1 cup at a time. Mix together and when the ingredients start to come together toss out onto a lightly floured surface and knead for about 10 minutes, adding more flour or water if too sticky or dry.
  3. Once you are done kneading the dough form it into a ball and place in a lightly oiled bowl, covered with a clean towel and let rise in a warm and dry place for about an hour until the ball has doubled in size.
  4. Punch down the down and separate into 8 or 16 equal parts (done by halving each part repeatedly--it isn't an exact science), depending on how big you want your pretzels.
  5. Take each blob of divided dough, one by one, and roll out into a "snake". Then form it into a pretzel shape (Make a U then bring in both ends and twist down) adhering the ends with a dot of water.
  6. Meanwhile, in a very large skillet or saucepan, bring 4 1/2 c. of water and 2 Tbs. baking soda to a boil.
  7. Add each pretzel, one by one, to the water and boil for 45 seconds before flipping over (a spatula works well here) and boiling for 30 more seconds.
  8. Place onto a lightly oiled cookie sheet. Repeat until all pretzels have been boiled.
  9. Top with salt or sugar or vegan Parmesan---really whatever you like.
  10. Place the cookie sheets into an oven preheated to 425 F oven and bake for about 20 minutes or until they are golden. Enjoy!

pretzel glam shot

Alternative: I haven't yet tried this, but I imagine you could easily make stuffed pretzel bites by dividing the dough and filling it with anything (vegan cheese, peanut butter, etc.) and wrapping the dough around it like a tiny bun, then boiling. Let me know if you try this and it works.

PLATE O PRETZEL

10 comments:

affectioknit said...

Those look super!

Have a lovely day!

Kirstens Kitchen said...

Ummm...yummers!! I made a kick ass nacho cheese the other week! These would be great with it. I love the idea of stuffing them with some sort of filling....hmmmm

Sheila A. said...

The recipe looks great but I'm not sure if you actually want others to try it or not since I can't copy and paste the recipe. I don't think it's plagiarism if it's for our own pleasure, is it?

Maria Rose said...

Shelia,

I'm sorry if it is too much trouble to write it down I'd be happy to send it to you via email...just contact me via email (maria @ planetwimmer . com). I can't take the block off as I have previously had trouble with plagiarists.

AKM said...

From Auntie Anne's website:

Auntie Anne’s® Pretzel mix* does not contain any ingredients from animal, dairy, or egg sources. If you choose one of the following pretzels without butter, they would not contain any ingredients from animal sources: Original, Cinnamon Sugar, Garlic, JalapeƱo, and Raisin.
* Note about sugar: our pretzel mix contains sugar that is processed in a facility that utilizes bone char filters.

We have one here on campus, and I indulge from time to time. And I would suggest making your own vegan queso. There are a few out there right now that are crazy-popular, but I just can't stomach 'em. My own made at home with nutritional yeast and Ro-Tel was WAY better.

Roxanne said...

Plagiarism is a big deal, especially in recipes and the internet.
When I first started to read your blog I was shocked to see the box pop up! I actually still do a "copy" sometimes just to see the box because I like the sentence... :)

Susan said...

Wow! Those look wonderful! I can't believe I didn't come over to have some but thank-you for the recipe.

Sarah said...

These look amazing. so much better than the ones you can get at fairs and such!

Ameryn Marie said...

Just made these and they were delicious! I tweaked it slightly, but pretty much the same. I also linked it up to my blog. http://ohsonifty.blogspot.com/2012/11/pinned-it-and-did-it.html
Thanks for the recipe!

Jennica Tait said...

I just made these and they turned out wonderfully!!! So delicious! I don't eat sugar so I substituted agave and it worked great. Thanks for sharing! :)

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