Vegan Pretzel
The origin of the pretzel dates back to medieval Germany, where monks first made the salty, twisted dough as a symbol of humility and prayer. Later, it spread worldwide, and many variations were born. This modern version of the vegan pretzel perfectly combines tradition and healthy eating. Every bite of the pretzel is a memory – a taste of childhood that we never forget. As it bakes in the oven, its aroma fills the whole house, evoking the atmosphere of bakeries and home breakfasts. The secret of the perfect vegan pretzel lies in thoroughly kneading the dough and briefly boiling it in baking soda water. The latter ensures the crispy on the outside, soft on the inside texture that distinguishes the pretzel from other yeast doughs. Perfect as a party appetizer, for picnics or even for breakfast – if you want something really special, dip it in vegan cheese cream or mustard!
Ingredients for this recipe
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Preparation Steps
1
In a large mixing bowl, combine the flour, sugar, and salt. Ensuring an even distribution of the dry ingredients is important for consistent flavor throughout the dough.
2
Add the dry yeast to the lukewarm water, stir, and let it stand for 5 minutes to activate. The yeast should become foamy, indicating it's active.
3
Pour the yeast mixture and olive oil into the flour mixture, and begin mixing with a wooden spoon, then knead by hand until a smooth, elastic dough forms. This should take about 8-10 minutes. Tip: If the dough is too sticky, add a little more flour.
4
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. This process will make the dough more airy.
5
While the dough is rising, bring 1 liter of water to a boil in a large pot and stir in the baking soda. This will give the pretzels their characteristic outer crust.
6
Once the dough has risen, divide it into 8 equal portions. Roll each portion into a long rope, then twist it into a pretzel shape. Don't worry if you don't get it right the first time – practice makes perfect!
7
Carefully place the pretzels one at a time into the boiling baking soda water, boil them for 30 seconds, then remove and place them on a baking sheet lined with parchment paper. This step helps to create a crispy crust during baking.
8
Sprinkle the tops of the pretzels with coarse salt. If desired, you can also use poppy seeds or sesame seeds.
9
Bake the pretzels in a preheated oven at 430°F (220°C) for 12-15 minutes, or until they are a nice golden brown color. Keep an eye on them, as they bake quickly!
10
Let the pretzels cool on a wire rack for a few minutes, then serve them fresh, perhaps with mustard or vegan cheese sauce!
