Soft Pretzel Bites {Vegan}
Ingredients
- For the dough:
- ¼ C plus 3 Tbl Warm Water
- ¾ tsp Brown Sugar
- ¼ Pkg of Dry Yeast
- 1 Tbl Vegan Butter such as Earth Balance, melted
- 1-1/8 C All-Purpose Flour
- ¼ tsp Salt
- Water Bath:
- 4 C Water
- 1/8 C of Baking Soda
- Almond Milk to use in place of egg wash
- Coarse Sea Salt
Instructions
- In the bowl of an electric mixer fitted with a dough hook, combine the warm water and brown sugar. Sprinkle the yeast on top and let stand for 5 minutes. The yeast should look frothy. Then add the melted butter, flour and salt. Mix on low speed until combined. Increase speed to medium for 3-4 minutes until the dough becomes pliable. Remove the dough, lightly grease the bowl and return the dough to the bowl. Cover and let rise in a warm place until doubled in size, about an hour.
- Preheat oven to 425 degrees. On a lightly floured surface, divide the dough into 2 pieces and roll into a long rope. Cut into 1 inch pieces and roll into rounds to create the pretzel bites.
- If doubling this recipe, cover the cut pieces with a cloth to avoid drying out while finishing the rest of the dough.
- In a large pot, bring 4 cups of water to a boil. Add baking soda. Boil pretzels in small batches for 30 seconds. Remove with a spider or slotted spoon and place on a baking sheet.
- Repeat until all have been boiled. Using a very sharp knife or bakers blade, crisscross a slit in the top of each pretzel bite. Brush tops with the almond milk and sprinkle with the coarse sea salt.
- Bake for 13-15 minutes or until golden brown. Cool slightly and serve warm with our sweet Traditional Honey Mustard or tangy Raspberry Honey Mustard Pretzel Dip!
- Makes approximately 30 bites. This recipe easily doubles.
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[…] Enjoy with our homemade pretzel bites! […]