HOMEMADE VEGAN SOFT PRETZELS
It only takes a few, simple pantry ingredients to make these yummy, Homemade Vegan Soft Pretzels.
Provided by Brand New Vegan
Categories Snack
Time 1h45m
Number Of Ingredients 10
Steps:
- Whisk brown sugar and yeast in warm water. Wait 10 minutes for yeast to bloom
- Mix flour and salt
- Slowly pour the wet ingredients into the dry and mix until a stiff dough ball forms
- Knead 1-2 minutes.
- Cover and let rise 1 hr in a warm place.
- Dissolve baking soda in 8 cups water and bring to a simmer
- Preheat oven to 450° F oven and line cookie sheet with parchment or silpat
- Divide dough into 6 portions
- Roll each ball into a 24" log, and then form into pretzels
- Drop pretzels into water bath for at leatst 30 seconds to 1 minute
- Remove carefully and place on cookie sheet, repeat.
- Brush pretzels with eggless wash and sprinkle on kosher salt
- Bake 10-15 minutes or until browned
- Serve with vegan cheese sauce, mustard, or eat plain.
LOW FAT VEGAN SOFT PRETZELS
Make and share this Low Fat Vegan Soft Pretzels recipe from Food.com.
Provided by TVan8879
Categories Breads
Time 13m
Yield 18 pretzels, 18 serving(s)
Number Of Ingredients 5
Steps:
- Add yeast to warm water and stir until muddy.
- Add flour, sugar, and salt.
- Mix and knead dough.
- Roll into a sheet and then cut in strips to make "ropes."
- Shape and place on ungreased cookie sheet
- Add optional flavorings (butter, salt, garlic, etc)
- Bake at 425 degrees F. for about 13 minutes, or until light brown.
Nutrition Facts : Calories 95, Fat 0.7, SaturatedFat 0.1, Sodium 130.6, Carbohydrate 20.1, Fiber 3, Sugar 0.8, Protein 3.7
FAT-FREE SOFT PRETZELS
Years ago my daughter brought this recipe home from school to do as a project. I just came across it again and couldn't help but remember the fun she had making it (needed a bit of help with the boiling water and oven). They turned out good too, including the ones she made with silly shapes.
Provided by _Pixie_
Categories Breads
Time 28m
Yield 2 pans
Number Of Ingredients 7
Steps:
- Dissolve the yeast in the 1/8 c warm water (use a large bowl).
- Stir in the 1 1/3 c warm water and brown sugar.
- Slowly mix in the flour.
- Knead dough (using extra flour for the board and your hands) until it is stretchy and smooth (not sticky).
- Grease two large cookie sheets.
- Preheat oven to 475 degrees F.
- Fill a 2-3 quart saucepan half full of water.
- Add 1 tablespoon of baking soda for every cup of water.
- Bring to a boil.
- Talk a golf-ball size piece of dough and roll into a rope as thich as your thumb.
- Bend into a U-shape, cross ends, twist crossed ends making a full turn, then fold the ends back toward the middle of the U.
- Press ends into dough firmly.
- Should be the familiar pretzel shape.
- Other shapes (including candy cane shapes for Christmas) also work.
- Lower pretzel in boiling water for 30 seconds, remove from water (getting rid of any excess water) and place on greased cookie sheet.
- Sprinkle with coarse or kosher salt.
- Repeat until all the dough has been used.
- Bake for 8 minutes or until golden.
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