1/2cPumpkin Beercheck Barnivore.com to be sure yours is vegan
1/4cMelted Vegan Margarine
FOR BOILING THE PRETZELS:
Large pot of boiling water
PRIOR TO BAKING:
1tbspMelted Vegan Margarinefor brushing prior to baking the pretzels
Coarse Saltpretzel salt if you can find it
FOR THE VEGAN APPLE HONEY MUSTARD DIPPING SAUCE:
1/4cVegan Apple Honey (link in post)plus more to taste
1/4cVegan Sour Cream
In the bowl of an electric mixer, add the water, brown sugar and yeast mixing until combined. Let sit for 5 minutes.
Add the pumpkin beer, melted vegan margarine, salt and flour and mix on low speed until incorporated.
Continue kneading on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. NOTE: If the dough appears too wet, add additional flour, 1 tablespoon at a time. I ended up needing about 3 more tablespoons.
Remove the dough from the bowl, place on a lightly floured surface and knead into a ball with your hands a few times.
Spray a large bowl with cooking spray, add the dough and turn to coat. Cover with a clean towel and place in a warm spot until the dough doubles in size. About an hour.
Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
Divide the dough into 8 equal pieces. Roll each piece into a long rope and cut into about 1" pieces. You can make them larger if you like, or even form them into traditional pretzel shapes.
Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, a few at a time for 30 seconds, tossing so that all sides are boiled.
Remove with a slotted spoon or spider. Place on a lined baking sheet and after they dry for a minute or so, brush the tops with the melted vegan margarine and season with salt.
Bake for 10 to 15 minutes or until pretzels are golden brown.
Combine all of the ingredients for the Vegan Apple Honey Mustard Dipping Sauce.