These chewy, fluffy Vegan Pretzels are so soft you’ll want them next to you in bed to cuddle! Crunchy salt crystals, a firm and glossy golden exterior followed by a heavenly teeth-sinking moment in that soft, gloriously chewy middle – now that’s what I’m talking about. Bread never tasted so good as it does in pretzel form.
Questions about Vegan Pretzels
How do I make pretzels chewy? The combination of flour, yeast, sugar and salt and then the process of boiling briefly in a baking soda bath and baking is what gives pretzels their typical golden brown sheen and chewy middle.
How do I store pretzels? I never normally need to worry about this one as they go in less than a day! But if for some strange (and lucky) reason you do have leftovers, you can store them in an airtight container for up to 2 days, though bear in mind they won’t be as chewy as the day of baking. You can also wrap them in clingfilm or freezer bags and store them in the freezer for up to a month.
My pretzels weren’t brown. Why? The baking soda bath is usually responsible for the golden brown skin that forms on the exterior parts of the pretzel. It could be possible that maybe the pretzels were not boiled for long enough or there wasn’t enough baking soda in the bath.
Makes 16 pretzels
- 2 ½ tsp yeast
- 360ml warm water
- 1 tbsp brown sugar
- 1 tsp salt
- 500g plain flour
- 120g baking soda
- 2 litres water
- Coarse sea salt to sprinkle
- Preheat oven to 200℃.
- Add yeast to water and leave for a couple of minutes.
- Add sugar, salt and flour and mix into a sticky dough.
- Knead roughly until dough becomes smooth then place in bowl covered loosely in clingfilm.
- In the mean time, bring to the boil the 2 litres of water with the baking soda and leave on low heat.
- Cut dough into 4 large pieces then again into 4 another pieces.
- Roll each of these out into long sausages using hands.
- Make a horseshoe shape with each of the long sausage-shaped dough bits.
- Bring the ends of each other and twist to make a knot.
- Then holding these loose ends, bring over to the top of the pretzel (the opposite side of the knot) and press down using fingers, gently so as not to squash or flatten the pretzel.
- Add each pretzel to the baking soda bath for 20-30 seconds then remove with a slotted ladle and place on a baking tray lined with greaseproof paper.
- Sprinkle with the coarse salt and bake for 15 minutes.
Made this Recipe?
If you had a go at these vegan pretzels, please feel free to give me a shout on Instagram at @foodflaneur – would love to see your pics!
If you love bready stuff…
You should definitely give these recipes a try:
Big Thanks to…
It Doesn’t Taste Like Chicken for my food inspo. You can find their recipe here: https://itdoesnttastelikechicken.com/vegan-buttery-soft-pretzels/.