It’s Pretzel Time

Today’s project: homemade soft pretzels!

OMG they are so yummy!

Adapted from The Joy of Vegan Baking

TIP: Read the entire recipe BEFORE you go to the store and BEFORE you begin baking.

1T granulated sugar
3C warm water, divided
1 packet active dry yeast
3c unbleached all-purpose flour
1t salt
2T canola oil
2T baking soda
2T coarse table salt (I used Kosher salt)
Melted butter or margarine


  1. Stir the sugar into 1c of the warm water. Once it has evenly distributed, add the yeast and allow it to dissolve. Whisk it and let sit for 10 minutes. If a creamy foam develops on the top, you’re good to go. If not, your yeast is dead and you need to try a new packet.
  2. Combine the flour, salt, and oil in a large bowl. Add the yeast mixture and stir until combined. Knead for 3 minutes and form into a ball. This should happen easily – if the dough is too wet add a bit more flour.
  3. Place the ball of dough in a lightly oiled bowl, cover with plastic wrap and a damp towel, and let sit in a warm, draft-free spot for about 2 hours. The dough should double in size.
  4. Divide the dough into 12 balls (dust your hands with flour to avoid sticking). Set the balls on a lightly floured surface and let rest for 10 minutes.
  5. When you are ready to bake, heat the oven to 400F. Cover a cookie sheet with parchment paper.
  6. Roll each ball of dough into a 16 inch long rope and form into a pretzel shape, or whatever shape you want.
  7. In a medium to large size baking dish, dissolve the baking soda into the remaining 2c of warm water. Dip each pretzel into the water mixture (careful!), shake off the water and place the pretzel on your prepared cookie sheet. Sprinkle with Kosher salt.
  8. Bake for about 15-20 minutes. 20 minutes worked perfectly for my oven. When there was about 8 minutes left I painted melted butter onto the top of the pretzels and then finished cooking them.

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