SnackAppetizer

Vegan Soft Pretzels (Brezels)

Name: Vegan Soft Pretzels (Brezels)
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: german
Ingredients: 300 ml warm water; 7 g active dry yeast; 10 g granulated sugar; 500 g all-purpose flour; 5 g salt; 30 g vegan butter melted; 120 g baking soda; 2 l water; 2 tbsp coarse sea salt

These homemade vegan soft pretzels feature a chewy interior and a deep brown, slightly crispy exterior, achieved with a traditional lye bath alternative. They're perfect as a snack or appetizer, offering a classic taste without any animal products. Enjoy them warm with your favorite mustard.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 8
Difficulty: Medium
Per serving: 262 kcal

VeganVegetarian

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

Mise en place

Ingredients

dough

300 mlwarm water
7 gactive dry yeast
10 ggranulated sugar
500 gall-purpose flour
5 gsalt
30 gvegan butter, melted

bath

120 gbaking soda
2 lwater

topping

2 tbspcoarse sea salt

Equipment

baking sheets · slotted spoon · large bowl · large pot · wire rack · parchment paper · kitchen towel

The method

Step by step

1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
2
Add the all-purpose flour, salt, and melted vegan butter to the yeast mixture. Mix until a shaggy dough forms.
About 2 min
3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
About 10 min
4
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A turned-off oven with the light on can create a warm environment for rising.
5
Preheat your oven to 220°C (425°F) and line two baking sheets with parchment paper.
About 10 min
6
Bring the water for the bath to a rolling boil in a large pot, then carefully add the baking soda. The mixture will foam up significantly.
About 5 min
Cook’s note: Ensure your pot is large enough to prevent overflow when adding baking soda.
7
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 50-60 cm (20-24 inches) long, thicker in the middle and tapering at the ends.
About 5 min
8
Form each rope into a pretzel shape by making a U-shape, crossing the ends twice, and then bringing them down to attach to the bottom of the U.
About 5 min
Cook’s note: Work quickly to prevent the dough from drying out.
9
Carefully drop one or two pretzels at a time into the boiling baking soda bath for 20-30 seconds per side. Do not overcrowd the pot.
About 5 min
Cook’s note: Use a slotted spoon or spatula to turn and remove the pretzels.
10
Remove the pretzels from the bath, letting excess liquid drip off, and place them on the prepared baking sheets. Sprinkle generously with coarse sea salt.
About 2 min
11
Bake for 12-15 minutes, or until deep golden brown and shiny.
About 15 min
12
Transfer the baked pretzels to a wire rack to cool slightly before serving.

Per serving

Nutrition

43%Score

Calories: 262.1kcal
Protein: 6.6g
Carbs: 49.1g
Fat: 3.7g
Fibre: 1.9g
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 conventional oven at 175°C (350°F) for 5-7 minutes until warmed through.