Dairy-Free Peanut Butter Stuffed Pretzels
Get ready to elevate your snack game with these irresistible Dairy-Free Peanut Butter Stuffed Pretzels! Featuring a soft, golden-brown exterior with a creamy, perfectly sweet peanut butter surprise hidden inside, this recipe is a delightful twist on a classic treat. Made with wholesome ingredients like dairy-free butter and creamy peanut butter, these pretzels are entirely dairy-free, making them a fantastic option for those with dietary restrictions. The incorporation of a quick baking soda boil adds that quintessential pretzel chewiness, while a sprinkle of coarse sea salt provides the perfect savory complement. Ready in under an hour, these pretzels are ideal for indulgent snacking, game-day spreads, or a fun baking project. Serve them warm and watch them disappear!
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Recipe Information
Ingredients
- 3 tablespoons Dairy-free butter
- 1 cup Warm water
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 2 tablespoons Brown sugar
- 1 teaspoon Salt
- 3 cups All-purpose flour
- 0.75 cup Creamy peanut butter
- 0.25 cup Baking soda
- 6 cups Water for boiling
- 2 tablespoons Coarse sea salt
Instructions
In a small saucepan, melt the dairy-free butter over low heat and let it cool slightly.
In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
Stir in the melted dairy-free butter, brown sugar, and salt into the yeast mixture.
Gradually add the flour to the wet ingredients, stirring with a wooden spoon until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm area for about 20 minutes.
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a small bowl, mix the creamy peanut butter until smooth and set aside.
Once the dough has risen, divide it into 16 equal pieces. Roll each piece into a rope and flatten it slightly with your fingers.
Spread about 1/2 tablespoon of peanut butter along the length of each flattened dough piece.
Carefully fold the dough over the peanut butter and pinch the edges to seal, then gently roll again to form a cylindrical rope.
Shape each rope into a pretzel shape by forming a U, twisting the ends together, and laying them over the rounded portion.
In a large pot, bring the 6 cups of water to a boil. Slowly add the baking soda and reduce the heat to a simmer.
Gently place each pretzel into the simmering water for about 20-30 seconds, then transfer to the prepared baking sheets.
Sprinkle each pretzel with coarse sea salt while still damp.
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30186 mg | 1312% | |
| Total Carbohydrate | 334.0 g | 121% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 34.9 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1662 mg | 35% | |
*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.
