Soft Pretzels

Happy National Pretzel Day!  (April 26th, or any day of the year)   A great opportunity to make soft, warm, delicious, baked pretzels.   We started making these many years ago as a special treat for family nights, and we have many fond memories associated with these pretzels.  Get the family involved in shaping and dipping, and you will be making family memories as well.   At first we made them with just all-purpose flour, a good place to start if you are not used to whole wheat, but then gradually added some whole wheat and seeds to make them healthier.

Ingredients For The Dough:

1  cup (120g) White Whole Wheat Pastry Flour

1 1/2 cup (220g) all-purpose flour

2 1/4 teaspoon yeast

1 teaspoon all natural cane sugar

1/2 teaspoon sea salt

1/2 cup cold almond milk

1/2 cup boiling water

Ingredients For Dipping:

1/2 cup water

1 teaspoon all natural cane sugar

Toppings:  cinnamon & sugar, maple & cinnamon, salt, poppyseed & salt, chia seeds & salt, toasted nuts & sugar, etc.

melted vegan margine or coconut oil for brushing

Instructions:

In a large bowl mix together the flour, yeast, sugar, and salt.  In a separate bowl mix together the cold almond milk and boiling water.  Check the temperature of the milk and water mixture, it should be between 105-110 degrees.  If it is over 110 degrees, let it sit and cool until the right temperature.  Once the milk and water mixture is ready add it to the dry ingredients and mix with a wooden spoon, then start using your hands to make it into a dough.  On a silicon mat or kitchen counter, knead for 5 minutes.  Transfer the dough into a bowl, cover with seran wrap, and let rise for 30 minutes.

Preheat the oven to 450 degrees.

Transfer the dough to a silicon mat or lightly greased work surface and divide it into eight equal pieces.  Let the pieces rest, covered, for 5 minutes.  In a bowl mix together 1/2 cup warm water and 1 teaspoon sugar.  Prepare your toppings in bowls (cinnamon sugar, maple sugar, poppyseed, chia seed, toasted nuts).

Roll each piece of dough into a long thin rope and twist each rope into a pretzel shape.  Dip the pretzel in the water and sugar mixture and then dip them in your toppings.  Place each pretzel on a silicon baking mat or parchment paper on a rimmed cookie sheet.  Let the pretzels rest for 15 minutes before baking.  Bake for 10-12 minutes.

Remove the pretzels from the oven and immediately brush with vegan margarine or coconut oil.  Best served warm!  Enjoy!

Note:  These pretzels do not store well, best enjoyed immediately.  They can be frozen and reheated before serving, but I definitely prefer them fresh.

If you prefer a a fluffier bread-like pretzel, let them rise for 30 min. before baking.

The nutritional value of these pretzels increases as you add white whole wheat flour and seeds.