This Pretzel Recipe will get you the most chewy, fluffy vegan Pretzels ever. They 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.
So incredibly chewy and fluffy you can’t stop – that tray was gone in an hour!
Questions about Vegan Pretzels
How to make pretzels? To make pretzels you will need to combine plain flour, sugar, salt and yeast with warm water to make a dough. Knead roughly then leave aside for 10 minutes. In the mean time, bring water with baking soda to the boil. Cut the dough into 4 pieces then break each piece into another 4 pieces so you have 16 pieces of dough in total. Roll the pieces using your hands into thin sausage-like pieces. Bring the dough into a horseshoe shape and then with the ends, cross them over each, twist once and then stick to the top of the circle that has now been formed, pressing down gently with fingers.
You can follow this video from Saveur Mag on How to Twist Pretzels or come find me on Instagram and follow my video tutorial (under the video tutorials story reel). Gently add to the boiling water and remove after 20-30 seconds. Any longer than this and the pretzels may have a bitter, metallic taste. Lay on a baking tray lined with greaseproof paper and sprinkle with salt. Bake in the oven for 15 minutes and allow to cool before serving.
What makes 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 to 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
Ingredients for 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 this pretzel recipe, please feel free to give me a shout on Instagram at @food_flaneur – 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/.