I have made this recipe so many times, I don’t know how it hasn’t made it to FF yet. Maybe it’s because the original recipe calls for honey, which caused me to have some sort of vegan mind block. But there are plenty of substitutes for honey, so I really have no excuse for not sharing it sooner.
You can use agave nectar or bee free honee or maple syrup or whatever you like, as long as its pourable and sweet!
I don’t eat a lot of bread, but when I do I want it to be twisty!
The bread flour, on the other hand, is non-substitutable. Trust me I’ve tried. Bread flour has a high protein content that these pretzels need for that perfect pretzel chewiness. It’s a chemistry thing, and I’ve learned not to mess too much with chemistry.
Mixing, kneading, rising, rolling, boiling, baking, eating!
Vegan Soft Pretzels
Adapted from Cook’s Illustrated
3 cups bread flour
1 tsp active dry yeast
1/4 cup liquid sweetener of choice
1 cup warm water
1 tsp salt (optional)
3 tbsps baking soda
- In a stand mixer or large bowl, combine the flour, yeast, honee, and water.
- Mix until a dough forms. Add a little extra water as needed.
- With the dough hook of your stand mixer or your hands, knead for 5-7 minutes until smooth and elastic.
- Place the ball of dough in a bowl and cover with plastic wrap. Allow the dough to rise for 2 hours.
- Punch the dough down, then cover it again. Allow the dough to rise for another 30 minutes.
- Remove the dough from the bowl and divide it into 12 equal sized balls. Roll out each ball into a long rope. Twist them into pretzels. (Here’s a how-to guide if you need)
- Fill a large pan with water. Add the baking soda and bring it to a boil. Go ahead and preheat your oven to 425F too.
- Boil the pretzels for 30 seconds, flip, then another 30 seconds.
- Arrange them on a lined baking sheet and bake for 12 minutes at 425 until golden brown.
- They are best warm, but they will last for a week in the fridge and even longer in the freezer.