Ingredients:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water (about 110°F/43°C)
- 1 teaspoon sugar (to activate the yeast)
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 tablespoon olive oil (or vegetable oil)
- 1/2 teaspoon baking soda (for boiling)
- Coarse sea salt (for topping)
Instructions:
- Activate the yeast:
- In a small bowl, mix the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes, or until it becomes frothy. If the yeast doesn’t foam, it may be expired or the water was too hot or too cold.
- Make the dough:
- In a large mixing bowl, combine the flour and salt. Once the yeast mixture is frothy, pour it into the flour mixture along with the olive oil. Stir until the dough starts to come together.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Let the dough rise:
- Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in size.
- Shape the pretzels:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Punch down the dough and divide it into 8 equal portions. Roll each portion into a long rope (about 18-20 inches).
- Shape each rope into a pretzel by forming a “U” shape, twisting the ends, and folding them back over the top of the “U.” Press the ends firmly to seal them in place.
- Boil the pretzels:
- Bring a large pot of water to a boil. Add the baking soda to the water (this creates the signature pretzel crust).
- Carefully drop the pretzels into the boiling water, one or two at a time, for about 30 seconds each. Use a slotted spoon to remove them and place them back on the prepared baking sheet.
- Bake the pretzels:
- Sprinkle the pretzels with coarse sea salt. Then bake them in the preheated oven for 12-15 minutes, or until golden brown.
- Serve:
- Remove the pretzels from the oven and allow them to cool slightly before serving.
Tips:
- For an extra shiny crust, you can brush the pretzels with a little melted vegan butter right after baking.
- You can customize the pretzels with toppings like garlic powder, sesame seeds, or cinnamon sugar for a sweet variation.
- Serve with vegan mustard, cheese sauce, or your favorite dipping sauce.
These homemade vegan soft pretzels are perfect for snacking, parties, or as a fun homemade treat. Enjoy!
