Dairy-Free Bavarian Pretzel
Delight your taste buds with these soft and chewy Dairy-Free Bavarian Pretzels, a perfect twist on the classic Oktoberfest favorite! Made without any dairy, this recipe is ideal for those with dietary restrictions, yet it doesn't compromise on flavor or texture. The dough, infused with olive oil for a rich and satisfying bite, is boiled in a baking soda solution for that signature pretzel crust before being baked to golden perfection. Topped with coarse sea salt for the perfect savory touch, these pretzels are a crowd-pleasing snack or appetizer that's as fun to make as it is to eat. Whether served warm with mustard or your favorite dairy-free dip, these homemade pretzels are a must-try for pretzel lovers everywhere.
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Recipe Information
Ingredients
- 1.5 cups warm water
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups unbleached all-purpose flour
- 1.5 teaspoons fine sea salt
- 0.67 cup baking soda
- 10 cups water (for baking soda solution)
- 2 tablespoons coarse sea salt
- 2 tablespoons olive oil
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently to dissolve and let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
Add the flour and fine sea salt to the yeast mixture, then add olive oil. Mix until the dough begins to form.
Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.
Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a clean kitchen towel. Let the dough rise in a warm area for about 1 hour, or until it doubles in size.
Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper.
In a large pot, bring 10 cups of water and 2/3 cup of baking soda to a boil.
Once the dough has risen, punch it down to release air. Divide the dough into 8 equal pieces.
Roll each piece into a rope about 20 inches long, then form into a U-shape. Twist the ends twice and press them into the bottom of the U to form a pretzel shape.
Gently place one or two shaped pretzels into the boiling baking soda solution for 30 seconds. Remove with a slotted spatula and place on the prepared baking sheets.
Brush with a little olive oil and sprinkle coarse sea salt over each pretzel.
Bake in preheated oven for 12-15 minutes, or until golden brown.
Let cool slightly on a wire rack before serving. Enjoy your dairy-free Bavarian pretzels with mustard or your favorite dip!
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 55054 mg | 2394% | |
| Total Carbohydrate | 396.7 g | 144% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 13.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
