So we wanted to make soft Pretzel or “Brezel” as they are called in Germany but needed a vegan recipe that preferably didn’t include lye. And guess what… we found one.
Not only is this recipe from Sam’s “It doesn’t taste like Chicken” website fabulous for making Pretzel but it also serves as our recipe for pizza dough, flatbread and Laugen weg. Now we just can’t imagine life without it.
So here it goes.
For the pretzel dough:
In a large bowl whisk together 3 tablespoons whit sugar, maple syrup or agave and 2-1/4 teaspoons of active dry yeast. Then add 1 cup in the warm water and mix. Let sit for 10 minutes. The mixture should be very foamy.
Add 2-1/2 cups of Anita’s unbleached organic flour and 1 tablespoon of melted vegan butter to the yeast mixture and stir in until a shaggy dough forms. Lightly flour a clean work surface and turn the dough onto the surface. Knead the dough for 3 – 5 minutes until it comes together into a nice firm ball of dough. Lightly grease a large clean bowl with more melted vegan butter. Put the dough into the greased bowl and cover with a clean dish towel. Let rise somewhere warm for 1 hour until doubled in size. The oven with just the light turned on is a great place to rise dough
This recipe makes eight good size Pretzel or Laugen Weg, eight flatbreads, or two 12″ pizzas. Cut the dough in half if you like and save half in a tight container in the fridge for use the next day. Don’t try stretching it to three days though as the dough doesn’t age well beyond 48 hours.
Now to make the Pretzels and Laugen Weg:
Once the dough has doubled in size, you can punch it down and remove it from the bowl. Cut into 8 even pieces. Take one piece and roll into a long rope about 17″ (43cm) long. Twist the ends of the rope together and fold the twisted ends down onto the middle of the rope to form a pretzel shape. Repeat with the remaining pieces of dough to make 8 pretzels. (Laugen Weg simply need a couple of slices in the top of the bun)
Next preheat your oven to 400F (200c) and line two baking sheets with parchment paper. While it is coming up to to temperature heat 4 cups of water in a medium pot until it reaches a light simmer. Slowly add and stir in 1/4 cup baking soda, it will foam a lot. Place a pretzel on a slotted spatula and place it into the baking soda bath. We like to place the spatula on the bottom to intensify the boil. You can also like to flip the Pretzel to make sure both sides are well exposed to the baking soda water. When the Pretzel (or Laugen Weg ) has swollen up, (about 10 seconds or so) place it on the prepared baking tray and sprinkle with rock salt. Repeat with the remaining pretzels. (The baking soda bath is what gives the pretzels that dark brown colour, without it they would be white and doughy).
Now bake the pretzels for 12 – 15 minutes until they are dark and golden. Let cool for 10 minutes before serving then enjoy plain, with melted vegan butter, with mustard, or however you enjoy your pretzels. They are best enjoyed the same day but will keep in a closed container for one more day if necessary.
Enjoy!
