Vegan Brezels

Förberedelser

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Steg för steg

1. 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.

   Cirka 10 min

   Kockens tips: Ensure the water is lukewarm, not hot, to activate the yeast properly.

2. 2

   Add the all-purpose flour, vegetable oil, and salt to the yeast mixture.

3. 3

   Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Cirka 2 min

4. 4

   Knead the dough for about 8-10 minutes until it is smooth and elastic.

   Cirka 10 min

   Kockens tips: The dough should spring back when gently poked.

5. 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.

   Cirka 1 tim

   Kockens tips: A turned-off oven with the light on can be a good warm spot for rising dough.

6. 6

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

   Cirka 15 min

7. 7

   Divide the risen dough into 6 equal pieces.

   Cirka 2 min

8. 8

   Roll each piece of dough into a long rope, about 50-60 cm (20-24 inches) in length, tapering the ends slightly.

   Cirka 5 min

9. 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.

   Cirka 5 min

   Kockens tips: Watch a video on pretzel shaping if you're unsure.

10. 10

    In a wide, shallow pot, bring the water for the lye bath to a boil, then reduce the heat to a simmer.

    Cirka 5 min

11. 11

    Carefully whisk in the baking soda until fully dissolved.

    Cirka 1 min

    Kockens tips: The water will foam up, so add baking soda slowly.

12. 12

    Using a slotted spoon, immerse one pretzel at a time into the simmering baking soda solution for about 30 seconds, flipping halfway through.

    Cirka 3 min

    Kockens tips: Do not overcrowd the pot; boil pretzels in batches.

13. 13

    Remove the pretzel from the bath, letting excess liquid drip off, and place it on the prepared baking sheet.

14. 14

    Repeat for all remaining pretzels.

    Cirka 5 min

15. 15

    Sprinkle the coarse salt generously over the wet pretzels.

    Cirka 1 min

16. 16

    Bake in the preheated oven for 12-15 minutes, or until deeply golden brown.

    Cirka 15 min

    Kockens tips: Baking time may vary depending on your oven; keep an eye on them.

17. 17

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