Vegan Bretzel (Pretzel)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy.

   Ca. 10 min.

   Kokkens note: Ensure the water is warm, not hot, to activate the yeast properly.

2. 2

   Add the all-purpose flour and salt to the yeast mixture. Mix until a shaggy dough forms.

   Ca. 2 min.

3. 3

   Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   Ca. 10 min.

   Kokkens note: The dough should spring back when lightly poked.

4. 4

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 45-60 minutes, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) can be a good spot for rising dough.

5. 5

   Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.

   Ca. 10 min.

6. 6

   Punch down the risen dough and divide it into 8 equal pieces.

   Ca. 2 min.

7. 7

   Roll each piece of dough into a long rope, about 60 cm (24 inches) long, tapering the ends slightly.

   Ca. 8 min.

   Kokkens note: Roll from the center outwards to get an even rope.

8. 8

   Shape each rope into a classic pretzel shape: form a U-shape, cross the ends twice, and bring them down to stick to the bottom curve of the U.

   Ca. 8 min.

   Kokkens note: Gently press the ends onto the dough to secure the shape.

9. 9

   In a large pot, bring the water for the lye bath to a rolling boil. Carefully add the baking soda, stirring until dissolved.

   Ca. 5 min.

   Kokkens note: The mixture will foam up, so use a large pot and be careful not to let it boil over.

10. 10

    Carefully dip each pretzel into the boiling baking soda solution for 20-30 seconds, turning once. Do not overcrowd the pot.

    Ca. 5 min.

    Kokkens note: Use a slotted spoon or spider to handle the pretzels.

11. 11

    Remove the pretzels from the solution, letting excess liquid drip off, and place them on the prepared baking sheet.

    Ca. 2 min.

12. 12

    Sprinkle the coarse salt generously over the top of each pretzel.

    Ca. 1 min.

13. 13

    Bake for 12-15 minutes, or until deep golden brown.

    Ca. 15 min.

    Kokkens note: Baking time may vary depending on your oven.

14. 14

    Transfer the baked pretzels to a wire rack to cool slightly before serving.