Description
This Vegan Soft Baked Pretzels recipe offers a deliciously chewy and golden-brown treat perfect for snacks or parties. Made without any dairy, these pretzels are soft, flavorful, and topped with a shiny maple-butter glaze for the perfect finishing touch.
Ingredients
Scale
Dough Ingredients
- 30g dairy-free block butter (melted)
- 550g all-purpose/plain flour
- 7g active dry yeast (1 pack)
- 1 heaped tablespoon caster sugar
- 250ml warm water
Baking Soda Bath
- 800ml water (for boiling)
- 40g bicarbonate of soda / baking soda
Toppings and Glaze
- Course pretzel sea salt (for sprinkling)
- 30g dairy-free butter
- 1 tablespoon maple syrup (melted for glaze)
Instructions
- Prepare the Dough: Add the melted dairy-free butter, all-purpose flour, active dry yeast, caster sugar, and warm water into a large mixing bowl. Mix until combined. Knead the dough by hand on a lightly floured surface or using a stand mixer with a dough hook until it forms a smooth and elastic ball.
- First Rise (Proving): Place the dough into a lightly oiled bowl, cover with a tea towel, and set it in a warm place until it doubles in size, approximately 1 to 1.5 hours depending on ambient temperature.
- Shape the Pretzels: Once risen, turn the dough out onto a floured work surface. Gently deflate and roll into a smooth ball. Divide the dough evenly into 8 portions. Roll each into a long log about 20-24 inches (50-60 cm). Form each log into a ‘U’ shape, then twist the ends and fold them down to create the classic pretzel shape.
- Make Baking Soda Bath: In a saucepan, bring 800ml water to a light simmer and add 40g bicarbonate of soda. Stir to dissolve and let cool slightly.
- Bake Soda Dip: Carefully dip each shaped pretzel into the baking soda bath for 20-30 seconds per side, flipping halfway. This step helps develop the characteristic chewy crust and brown color.
- Prepare for Baking: Remove pretzels from the bath, draining excess liquid, and place them onto a baking sheet lined with greaseproof paper.
- Preheat Oven: Heat the oven to 180°C fan (160°C conventional).
- Add Salt Topping: Sprinkle coarse sea salt evenly over the tops of the pretzels for flavor and texture.
- Bake Pretzels: Bake on the middle rack for 10-12 minutes or until the pretzels turn a beautiful golden brown.
- Prepare Glaze: While the pretzels bake, melt 30g dairy-free butter with 1 tablespoon maple syrup to create a glaze.
- Glaze and Finish: Remove baked pretzels from the oven and brush the glaze over their surface to give a shiny coating and enhance flavor.
- Serve: Serve warm and enjoy with mustard or your favorite dipping sauce.
Notes
- For optimum proofing, place the bowl with dough in a warm, draft-free spot, such as inside an oven with just the light on or near a radiator.
- Do not over-knead the dough once it has risen, as this can lead to overly dense pretzels.
- The baking soda bath is essential to achieve the traditional chewy texture and deep brown color.
- You can substitute coarse sea salt with flaky salt if preferred.
- Store leftover pretzels in an airtight container at room temperature for up to 2 days; reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American-style
Keywords: vegan pretzels, soft pretzels, dairy-free pretzels, homemade pretzels, vegan snack
