|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making your own soft pretzels at home is not as difficult as you might think! A simple yeast dough is made and left to rise, then rolled into "ropes" and formed into twisted pretzel shapes. A quick dunk in a mixture of boiling water and baking soda, just 12 minutes in the oven, and you have soft, warm pretzels that are also dairy-free.
This recipe is a vegan snacking staple for kids and adults, great for movie nights and after-school snacks, and the perfect appetizer for parties. Feel free to sprinkle your pretzels with spices, sugar, or nutritional yeast for different pretzel variations.
Gather the ingredients.
In a large mixing bowl, combine the yeast, 1 cup of warm water, sugar, and 1 teaspoon of salt, stirring until the yeast is dissolved.
Let stand for 5 minutes, or until the mixture is bubbly.
Gradually add the flour until a soft dough forms that is neither sticky nor dry, adding extra flour if necessary.
Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3 to 4 minutes.
Place dough in a lightly oiled bowl and cover with a lint-free kitchen towel.
Let rise in a warm place for about 1 hour or until doubled in bulk.
Preheat the oven to 400 F. Lightly grease a large baking sheet and set aside. Bring the 7 cups of water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat.
Punch down the dough and turn out onto a clean work surface.
Separate the dough into 8 roughly equal pieces.
Roll each piece of dough into a rope about 1/2-inch thick.
Twist the ropes into pretzel shapes: Make a U-shape with the rope of dough and bring the two ends together, crossing one over the other. Gently press where they cross to adhere to one another.
Flip the twisted part over so the ends of the rope are touching the bottoms of the U. Gently press again to secure the rope ends to the base of the pretzel.
Drop 1 pretzel at a time into the boiling water and boil for about 30 seconds.
Remove using a slotted spoon and transfer to the prepared baking sheet. Repeat this until all of your pretzels have been boiled.
Sprinkle with coarse salt and bake until golden brown, about 11 to 12 minutes.
Allow pretzels to cool slightly before serving. Serve warm or at room temperature and enjoy.
- During shaping, if the ends don't stick, use your finger to dab a bit of water on the pretzel. Also, for a crispier bottom, use parchment rather than oil-sprayed pan.
- If you prefer, cut the ropes into small pieces to make pretzel bites.
- These pretzels are best served warm from the oven, but if you have to make them ahead of time there are a few tips to follow to present them at their best. If for a party, you can loosely wrap the pretzels in foil and place in a slow cooker on warm; add a little water to the bottom of the crock pot to keep them from drying out.
- You can store pretzels for a day or two in zip-top bags. To reheat, brush with a little water and heat in the microwave for 10 to 15 seconds. If you have frozen them, place the pretzels on a lined baking sheet and bake at 450 F for 5 to 8 minutes.
- In addition to sprinkling the tops of these pretzels with different flavors, you can serve them with a variety of dips. Warm, soft pretzels go perfectly with spicy mustard, but you can also offer a vegan cheese dip, dairy-free ranch dip, or even a vegan garlic aioli.