Vegan Soft Pretzel Bites
Warm soft pretzel bites.
Servings 10
Calories 203kcal
Ingredients
For the dough
- 1 1/2 cups warm water
- 2 1/4 teaspoon quick yeast or dry active yeast (1 packet)
- 1 tablespoon vegan sugar
- 1 teaspoon salt
- 2 tablespoons vegan butter melted, then cooled
- 3 3/4 cup bread flour (or all purpose flour with 3 tbsp vital wheat gluten stirred in.)
For resting and baking
- 1 tablespoon light olive oil
- 5 cups water
- 1/4 cup baking soda
- 2 teaspoons pretzel salt
Instructions
- In the Kitchen Aid bowl (or a large mixing bowl), pour in 1 1/2 cups warm water and 1 tablespoon of sugar, then sprinkle in 2 ¼ teaspoons of instant yeast and let it rest for 5 minutes (or 15 minutes for regular yeast) to activate.
- Stir in the 1 teaspoon of salt and 2 tablespoons of melted and cooled vegan butter. Slowly stir in 3 1/4 cups of bread flour until combined.
- Using a KitchenAid mixer fitted with a dough hook, knead the dough for 4-5 minutes, sprinkling in up to 1/2 cup of additional flour as needed until the dough is no longer sticky. (Or knead the dough on a clean, floured surface for 5 to 8 minutes each time the dough feels sticky, add more flour, 1-2 tablespoons at a time.)
- Shape the dough into a ball and place it in a clean and lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel, then place it in a warm area to rise for 60 to 90 minutes, or until the dough has doubled in size.
- While the dough is rising, line 2 baking sheets with parchment paper and set aside.
- Once the dough has risen, bring 5 cups of water to a boil and slowly add in 1/4 cup of baking soda to create a baking soda bath. And Preheat oven to 400ºF.
- Cut the risen dough into 4 pieces to make them easier to work with, then roll the pieces into a long rope. Cut each rope into 1/2 to 1-inch pieces with the bench scraper or kitchen scissors. (The pretzel bites will puff up and get bigger in the baking soda bath.)
- Drop the pieces in the boiling baking soda water for approximately 30 seconds. Scoop them out with a slotted spoon and carefully line them on your parchment-lined baking sheet. Repeat this process until the baking sheet is full. Sprinkle each piece with pretzel salt.
- Bake at 400ºF for 14 minutes, or until the tops are brown. While the first batch is baking, work on the remaining half of the dough.
- Serve hot with vegan beer cheese, vegan garlic aioli, vegan honey mustard, or vegan horseradish sauce.
Notes
- Be sure to add enough flour so that the dough is no longer sticky. This will help you roll it into shape later.
- Roll the dough out and shape the pretzels on a smooth surface. Do not add additional flour when rolling out the dough at this step.
- Only keep the pretzel bites in the soda bath for 20-30 seconds; if they boil for longer, they will have a strong baking-soda flavor.
Nutrition
Calories: 203kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1080mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Calcium: 12mg | Iron: 0.4mg