This is one of my favorit non-dessert snacks. They are perfect on the go and always reminds me of when I went on interrail through Germany and a couple of other countries in Europe. I’d often buy them while waiting on the train as a light lunch.
I prefer not to add too much salt to the dough. Instead, most of the salt is sprinkled on top of the pretzels. These pretzels contain a bit of rosemary, which makes them sooo delicious, but it can be omitted if you don’t have to Also, I prefer that the pretzels are thick and soft. This recipe therefore won’t make crispy and dry pretzels.
They can also be a pretty delicious breakfast:
Vegan Pretzels
Ingredients
Dough
- 3 ½ dl water
- 25 g fresh yeast
- 10 g fine salt
- 3 tsp dry rosemary
- 650 g flour
- 40 g coconut oil
- 1 tbsp olive oil
- A couple of spoonfulls salt flakes
Water bath
- 1 L water
- 85 g baking soda
Instructions
Dough
- Heat the 3½ dl water till finger warm (it feels neither too warm nor too cold when you stick your littlefinger in it)
- Mix the warm water and yeast in a bowl
- Mix flour, salt, and rosemary in a large bowl
- Mix the warm water and half of the flour mixture
- Heat the coconut oil till it has melted
- Mix the coconut oil, the rest of the flour, and the yeast mixture
- Knead the dough till even
- Brush a large bowl with olive oil and place the dough in it and cover it with a dish towel
- Let the dough rest for 1 hour
- Divide the dough into 12 pieces. Roll each of them to long lods of about 50 cm in length and fold them like a pretzel
- Let the pretzels rest on a sheet of baking paper for 1 hour in the fridge
Water bath
- Mix the water and the baking soda for the water bath and heat it till it is boiling
- Dip one pretzel at a time in the water bath for 30 sek each before placing them on a sheet of baking paper
- Sprinkle the wet pretzels with the salt flakes
- Let the pretzels rest for 30 min more
Baking
- Bake the pretzels in the oven for 12-15 min at 225°C