I posted a recipe for giant homemade vegan soft pretzels awhile ago. They’re great, I love them. But I made some with my sister last week that were even better.
I’ll admit right now the reasons they were better:
1. Less whole wheat flour | Yes, this means they’re not as healthy. But let’s face it – you want giant soft pretzels to be soft and doughy, and using more white flour than whole wheat really makes a difference.
2. They just got crispier on top | not sure exactly why…. we didn’t time them perfectly, just kept checking on them and pulled them out when they were pretty dark, though they seemed to get there in even less time than mine and I don’t know why…
3. Coarser salt | as much fun as the truffle salt I used on mine was, coarse salt is just the way to go with pretzels.
SO on that note, here’s a new pretzel recipe:
- yields 12 pretzels
- 1 package active dry yeast
- 2 T brown sugar
- 1 1/8 t salt
- 1 1/2 C warm water
- 4 C all purpose flour
- 4 C water
- 1/3 C baking soda
- 2 T coarse kosher salt
- Dissolve yeast, brown sugar, and salt in 1 1/2 C warm water. Stir in flour and then knead dough for about 8 minutes until smooth. Place in a greased bowl, turning it over to make sure all sides are coated. Cover and let it rise for an hour.
- Bring water and 1/3 C baking soda to a boil.
- When the dough's risen, cut into 12 pieces and roll each into a rope, twist up like a pretzel (I have a photo tutorial on my last pretzel post), and one by one place them in the boiling water for 30 seconds per side. We only had 2 in the water at a time to keep the temperature of the water up and avoid crowding them. Put them on a well-greased baking sheet, sprinkle with coarse salt (right away so it sticks!) and bake for 8-10 minutes.
- (of course, that's if they're all the same size which ours were NOT) Calories: 159; Calories from Fat: 4; Total Fat: 0.4g; Sodium: 222mg; Total Carbohydrates: 33.5g; Dietary Fiber: 1.2g; Sugars: 1.6g; Protein: 4.5g
I totally recommend making these with two people, it seemed SO much easier and faster than when I’ve made them myself (which could have something to do with the fact that my sister made the dough…..)