Snack

Vegan Brezels

Name: Vegan Brezels
Prep time: 1 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: german
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 10 g sugar; 250 ml lukewarm water; 30 ml vegetable oil; 5 g salt; 50 g baking soda; 1,000 ml water; 10 g coarse salt

These homemade brezels feature a chewy interior and a beautiful, dark brown, slightly crisp crust. They are perfectly seasoned with coarse salt for an authentic German snack experience.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 358 kcal

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

Mise en place

Ingredients

dough

500 gall-purpose flour
7 gactive dry yeast
10 gsugar
250 mllukewarm water
30 mlvegetable oil
5 gsalt

lye bath

50 gbaking soda
1,000 mlwater

topping

10 gcoarse salt

Equipment

wide shallow pot · slotted spoon · large bowl · wire rack · baking sheet · parchment paper · kitchen towel

The method

Step by step

1
In a large bowl, dissolve the active dry yeast and sugar in the lukewarm water, then let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the water is lukewarm, not hot, to activate the yeast properly.
2
Add the all-purpose flour, vegetable oil, and salt to the yeast mixture.
3
Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
4
Knead the dough for about 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should spring back when gently poked.
5
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
About 1 hr
Cook’s note: A turned-off oven with the light on can be a good warm spot for rising dough.
6
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
About 15 min
7
Divide the risen dough into 6 equal pieces.
About 2 min
8
Roll each piece of dough into a long rope, about 50-60 cm (20-24 inches) in length, tapering the ends slightly.
About 5 min
9
Form each rope into the classic pretzel shape by making a U-shape, crossing the ends twice, and bringing them down to press onto the bottom curve of the U.
About 5 min
Cook’s note: Watch a video on pretzel shaping if you're unsure.
10
In a wide, shallow pot, bring the water for the lye bath to a boil, then reduce the heat to a simmer.
About 5 min
11
Carefully whisk in the baking soda until fully dissolved.
About 1 min
Cook’s note: The water will foam up, so add baking soda slowly.
12
Using a slotted spoon, immerse one pretzel at a time into the simmering baking soda solution for about 30 seconds, flipping halfway through.
About 3 min
Cook’s note: Do not overcrowd the pot; boil pretzels in batches.
13
Remove the pretzel from the bath, letting excess liquid drip off, and place it on the prepared baking sheet.
14
Repeat for all remaining pretzels.
About 5 min
15
Sprinkle the coarse salt generously over the wet pretzels.
About 1 min
16
Bake in the preheated oven for 12-15 minutes, or until deeply golden brown.
About 15 min
Cook’s note: Baking time may vary depending on your oven; keep an eye on them.
17
Transfer the baked pretzels to a wire rack to cool slightly before serving.

Per serving

Nutrition

60%Score

Calories: 358kcal
Protein: 8.8g
Carbs: 65.5g
Fat: 5.9g
Fibre: 2.6g
Sugar: 1.9g

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

Keep it good

Storage

Store leftover brezels in an airtight container at room temperature.

Reheating

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