SnackAppetizer

Vegan Bretzel (Pretzel)

Name: Vegan Bretzel (Pretzel)
Prep time: 1 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: french, german
Ingredients: 240 ml warm water; 7 g active dry yeast; 10 g sugar; 360 g all-purpose flour; 5 g salt; 120 g baking soda; 1 l water; 1 tbsp coarse salt

These homemade vegan bretzels are chewy on the inside with a crisp, salty crust. Perfect as a snack or appetizer, they offer a satisfying texture and classic flavor. The lye bath is key to achieving their signature dark color and chewy bite.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 8
Difficulty: Medium
Per serving: 172 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

240 mlwarm water
7 gactive dry yeast
10 gsugar
360 gall-purpose flour
5 gsalt

lye bath

120 gbaking soda
1 lwater

topping

1 tbspcoarse salt

Equipment

slotted spoon · measuring cups · measuring spoons · large bowl · large pot · wire rack · baking sheet · parchment paper · kitchen towel

The method

Step by step

1
In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the water is warm, not hot, to activate the yeast properly.
2
Add the all-purpose flour and salt to the yeast mixture. Mix until a shaggy dough forms.
About 2 min
3
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
Cook’s note: The dough should spring back when lightly poked.
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.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
5
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
About 10 min
6
Punch down the risen dough and divide it into 8 equal pieces.
About 2 min
7
Roll each piece of dough into a long rope, about 60 cm (24 inches) long, tapering the ends slightly.
About 8 min
Cook’s note: Roll from the center outwards to get an even rope.
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.
About 8 min
Cook’s note: Gently press the ends onto the dough to secure the shape.
9
In a large pot, bring the water for the lye bath to a rolling boil. Carefully add the baking soda, stirring until dissolved.
About 5 min
Cook’s note: The mixture will foam up, so use a large pot and be careful not to let it boil over.
10
Carefully dip each pretzel into the boiling baking soda solution for 20-30 seconds, turning once. Do not overcrowd the pot.
About 5 min
Cook’s note: Use a slotted spoon or spider to handle the pretzels.
11
Remove the pretzels from the solution, letting excess liquid drip off, and place them on the prepared baking sheet.
About 2 min
12
Sprinkle the coarse salt generously over the top of each pretzel.
About 1 min
13
Bake for 12-15 minutes, or until deep golden brown.
About 15 min
Cook’s note: Baking time may vary depending on your oven.
14
Transfer the baked pretzels to a wire rack to cool slightly before serving.

Per serving

Nutrition

49%Score

Calories: 171.6kcal
Protein: 4.8g
Carbs: 35.8g
Fat: 0.5g
Fibre: 1.5g
Sugar: 1.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pretzels in an airtight container at room temperature.

Reheating

Reheat in a toaster oven or oven at 180°C (350°F) for a few minutes until warmed through.