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Monday, April 17, 2017

Recipe!! Vegan Pretzel Bread




Vegan Pretzel Bread

  • 4 Cups of All purpose white non bleached flour.
  • ⅓ cup melted vegan butter. I use earth balance.
  • 1⅓ cup of warm water.
  • 1 pinch of salt.
  • some coarse salt to decorate.
Yeast proofing:
  • 2¼ tsp of yeast + ½ tsp of sugar + ¼ tsp of warm water.
Alkaline bath:
  • 6 cups of water + 2 Tbsp of baking soda.


  1. Take all your yeast proofing ingredients and mix them together. Set aside until it foams and doubles in size.
  2. Mix your flour and sugar.
  3. Add the proofed yeast and melted butter.
  4. Set your stand mixer to low speed and add your water very slowly.
  5. Once you use all your water is used. Set the speed to high and let it sit for 5-6 minutes.
  6. Take your dough out. It should be very sticky.
  7. Cut into 4-6 pieces and shape it into 4-6 balls.
  8. Oil a baking sheet, place your 4-6 dough balls in there, leaving at least 3-4 inches in between.
  9. Cover with a towel and let rise for 45 minutes or until it doubles in size.
  10. Prepare your alkaline bath by putting the water in a large pot and bringing it to a boil. Add your baking soda.
  11. Preheat your oven to 375F.
  12. Using a very sharp knife, make a couple of cuts in your dough and boil them for 1-2 minutes. Make sure you boil them one at a time
  13. Lightly grease your pan and put your dough balls on the pan, make sure you are leaving about 2 inches between each ball on all sides
  14. Bake for 15 to 20 minutes or until golden brown.

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