As a child I remember loving pretzels and have my entire life. Recently I made pretzels with the family and we had a great time. The look on everyones face when they tasted how crunch and amazing they tasted was priceless. Now making them are one of my favorite things to create. If you plan on making them just remember you need a day as the process is long but so worth it.
These pretzels are soft and so tasty. You can have them by themselves or with some vegan butter or your favorite mustard. Store in an airtight container for a few days. They can be warmed in a toaster oven or even. Freezing them is also an option and warmed in the oven at a later date. This step wold not be necessary as they would not last that long. Promise you they will be eaten as fast as they are made.
Prep Time: 1 hour | Cook Time: 20 | Serving Size: 24
Pretzel Dough Ingredients
- 5 cups of spelt flour
- 4 1/2 tsp active dry yeast
- 1 cup warm water ( activate yeast)
- 1 cup milk ( room temp. flaxseed, almond or other vegan options)
- 3 tbsp agave ( sub with cane sugar)
- 2 tbsp vegan butter + 1tsp to coat the dough while proofing ( melted and cooled )
Baking Soda Bath Ingredients
- 4 cups of water
- 4 tbsp baking soda
- 1 tbsp pink salt
- 1 tbsp pink Himalayan salt.
Pretzel Dough Directions
- Pour the warm water into a large mixing bowl. Add the yeast and mix until dissolved. Add the agave, mix again and allow the yeast to rest and activate for about 10 minutes. You can tell the yeast is activated once it raises and the entire bottom of the bowl is covered in a yeasty foam.
- Add the melted butter to the yeast mixture then add the flour one cup at a time. Using your had mix the flour in until it becomes part of the mixture. Repeat this step until all the flour is used and the dough become a sticky ball. Dust a smooth counter top with a little flour and place the dough on top and knead for a few minutes.
- Use 1 tbsp of melted butter and coat the dough and put back into the mixing bowl. Cover with a damp kitchen cloth and allow to proof for about 4 hours in a warm place. During proof time the dough should double in size.
If for any reason it does not it may be because your yeast might be tool old. Redo the step with fresh yeast.
- Punch down the dough and allow it to fall. Take the dough out of the bowl, place on the counter and divide into 12 equal pieces. Take one piece at a time, divide it in two. Using one half of the dough twist in your hands into a long rope like shape. Make a u shape, then twist and fold the ends onto curved end of the dough. Continue the step for the remainder of the dough. See picture for reference.
- Place the pretzels on a prepared cookie sheet with a baking mat and allow to double in size for one hour. Then they will be ready to be soaked in the baking soda bath.
Baking Soda Bath Directions
- Add 4 cups of water to a large pot and bring to a boil, add the baking soda and salt. Mix together with a wooden spoon and simmer on a medium size fire. When you add the baking soda the water will foam as it makes the solution more alkaline. The baking soda mixture gelatinizes the dough and gives it a pretzel taste and beautiful brown color when baked.
- Place each pretzel on a metal egg lifter with slats, lower slower into the solution and allow to slightly cook for about 30 seconds. Put back on the on a cookie sheet. Repeat this step until all the pretzels are cooked. Sprinkle salt on the the top of each pretzel and bake for about 20 minutes. Allow to cool on the cookie sheet for 5 minutes and place on a cooling rack.
- Enjoy with your favorite cup of tea, smoothie or as a side to your breakfast.