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–+ servings

Dipped Not Boiled Salted Pretzels

Vegan Bagels Recipe
A simple vegan recipe for Pretzels
Freya
5 from 3 votes
Prep 20 minutes
Cook Time 12 minutes
Rising Time 1 hour
Total Time 1 hour 32 minutes

Ingredients

  • 2½ cups Plain Flour
  • ½ teaspoon Salt
  • 7 g Instant Yeast - Instant Yeast
  • 1 teaspoon Sugar
  • 1 cup Warm water

For the Glaze:

  • ½ Cup Warm Water
  • 1 teaspoon Sugar
  • 3 tablespoons Butter - Vegan, melted. I find it has a better flavour when it has cooled slightly but is still liquid
  • Maldon Salt or Everything but the Bagel for Sprinkling

Instructions

  • Place the flour in a large bowl. Make a well in the middle and pour in the yeast and sugar.
  • This could be where mythology enters into my repertoire but it has also worked for me: add the salt to the side of the flour so that it doesn't touch the yeast. The salt slows down the action of the yeast.
  • Pour the warm water over the yeast and sugar in the centre of the bowl, and working from the centre outwards, stir well with a wooden spoon until a messy dough is formed. You will probably need to add more warm water.
  • Once you have achieved a well combined but shaggy looking dough that is only slightly sticky, turn out onto floured board and knead for about 10 minutes or until the dough is soft and smooth.
  • Place in an oiled bowl and cover loosely with clingfilm. Leave to rise for half an hour or place in the fridge overnight.
  • Once the dough has doubled, maybe even tripled in size, gently punch down (is there such a thing as a gentle punch, I wonder), remove from the bowl and form into a rough cylindrical shape. Cut into 6-8 equal pieces.
  • Dissolve the sugar into the half a cup of warm water.
  • Roll each piece into a long, thin sausage shape, 24 inches long, then form into the pretzel shape. Dip each formed pretzel into the sugar water for 15 seconds, and place on a baking sheet. Sprinkle with sea salt.
  • Preheat oven to 230c (or 250c if yours goes that high) and leave the pretzels to rise for another 15 minutes.
  • Cook for 6 minutes, then rotate them so that the pretzels that were at the front of the oven, are now at the back, and cook for another 6 minutes.
  • Remove from the oven, brush with the melted butter until it has all been used up and serve hot!

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Dipped Not Boiled Salted Pretzels
Amount per Serving
Calories
249
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
15
mg
5
%
Sodium
 
240
mg
10
%
Potassium
 
70
mg
2
%
Carbohydrates
 
42
g
14
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
244
IU
5
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
29
mg
3
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.