Vegan Vegetarian Cooking School

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Soft Pretzels

Soft Pretzels

(Gluten free version - none, sorry but we do have a delicious gluten free cinnamon bun recipe!)

4 tsp yeast dissolved in 1 1/4 cup warm water plus 1 tsp sugar (for 5min)
2 3/4 cups whole wheat flour
2 cups unbleached flour
1/2 cup sugar
1 1/2 tsp salt
8 cups water and 1/2 cup baking soda (to boil pretzels in)
1/4 cup coarse salt to put onto

Combine flour, sugar, and salt. Add in the yeast/water mixture an knead for 7 minutes (I use a stand mixer). Oil the ball and cover. Let double for 1 hour or so. Bring water and baking soda to a boil, meanwhile punch down dough and divide into 12. Roll each piece out and form into a pretzel. Form all 12. Place each one (one at at time) into the boiling water for 30 seconds or so then place onto a parchment lined cookie sheet. Repeat with remaining 11 then bake them all at 425°F for 8 to 10 minutes, or golden brown, switch top and bottom cookie sheets (if using two) half way through baking to brown both batches evenly. Remove from pan onto wire rack and let cool before serving.

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