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Vegan Soft Pretzels

7/19/2014

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What's twisty, tasty, and easy to eat on the run? Soft pretzels- without the animal products!! These things take only about an hour to make (includes prep time) and you can't mess them up. Seriously, they go with anything.
I make about five and have them for breakfast with a side of strawberry soy milk to fill up before work throughout the week. I adapted them from Chef Tess's recipe. Here's what you need:


Dough Ingredients
  • 1 tsp Sugar
  • 1 1/4 c water, warmed 30 sec in microwave
  • 1 tbsp active dry yeast 
  • 3 c flour




Basting Ingredients (optional)
  • 1/2 tbsp baking soda 
  • 1/4 c water or soy milk




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 First , add the yeast to warmed    1 1/4 cups water and sugar in a medium bowl. Briefly stir the mix and set aside in a warm area (not in the oven. You don't want to kill the yeast, do you?). In about 10 minutes the mix should look foamy, a bit like thick soup was shaken up and poured into your bowl- EEW! Cup for cup,  add the flour. 

You can see from the picture below that I added oats and shredded zucchini instead of a third cup of flour. They're your pretzels, have fun with it!

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 This is where things get kind of messy! Squish the flour around, then flip it out onto a flat surface to knead until your frustrations have subsided, about 2-3 minutes. Make a short log and cut into tennis ball size sections. Replace them in the bowl and set them in a warm place to rise a bit. The yeast in the dough will eat the sugar and produce carbon dioxide, making tiny fluffy pockets of air in about 5 minutes.

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Roll the chunks of dough into snakes about twice as big as your thumb. Twist and push the pieces down like the picture to make a pretzel shape. Flop them onto a foiled baking sheet. 


To make the top of the pretzels crunchier and golden, mix the basting ingredients and paint a layer onto them. I added artificial butter flavor in it this time but you could also sprinkle cinnamon and sugar, salt, garlic, or even vegan cheese (such as Daiya or Tofutti) on. 

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Slide the cookie sheet onto the oven rack for 10 minutes, spin it around half way, and bake for 10 more minutes. Transfer them onto a cooling rack or the bottoms will continue to cook! Once cooled they can be refrigerated for two weeks in a plastic bag. Reheat them in a napkin for 1 minute. 

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