Someday I plan on developing my own recipes, but the point of starting this site was to make the hundreds of recipes I have collected from websites and cookbooks. There will be some that I have tried already but mostly there are new ones. I like to use this site to document what I really enjoyed making. I also feel this will help me develop my own recipes in the future because, for example, I will try a lot of recipes that are consistent with making a homemade dough or something to familiarize myself with the measurements. See what I mean? Well if not, I’m sorry. Instead, here are some pictures of the pretzels I made, from one of my favorite sites Peas And Thank You !
Other than the obvious reasons of why one should like this recipe, it’s also perfect for us because it only makes 4 (giant) pretzels. We don’t need to be eating pretzels for a week straight around here, trust me.
*I didn’t change a single thing to this recipe, you can find it here
Vegan Soft Pretzels
3/4 cups warm water (110-115 degrees)
2 teaspoons organic sugar
2 teaspoons salt
1 teaspoon active dry yeast (~1/2 packet)
2 1/2 cups unbleached all-purpose flour
2 tablespoons vegan margarine, melted (or regular butter, however it will no longer be considered vegan. obviously)
10 cups water
2/3 cups baking soda
Coarse ground salt (sea salt)
Combine the water, sugar and salt in bowl of a mixer. Sprinkle yeast on top and let sit for ~5 minutes, until foamy.
Add melted butter and flour. Knead dough for 5 minutes, adding more flour if needed, until smooth and no longer sticky. Transfer dough to an oiled bowl, let rise for 1 hour.
Separate dough into 4 sections. Using hands (floured hands if dough is a little sticky and wet hands if too dry) roll into 24” long strands and shape into a knot. Transfer to a baking sheet lined with parchment paper that has been sprayed.
Preheat oven to 450 degrees.
Bring water and baking soda to a boil, drop in pretzels one at a time, boil for ~30 seconds. Transfer to a baking sheet that has been sprayed. Sprinkle pretzels with sea salt. Bake 12-14 minutes.