Dairy-Free Pretzel Bread
Discover the perfect balance of chewy, golden crust and soft, fluffy interior with this Dairy-Free Pretzel Bread! A vegan-friendly twist on a classic favorite, this recipe is made entirely without dairy, yet achieves the iconic pretzel flavor through a unique baking soda boil. With simple pantry staples like all-purpose flour, active dry yeast, and coarse sea salt, you can easily create this irresistible bread in your own kitchen. Ready in just under two hours, this recipe is ideal for everything from hearty sandwiches to an impressive snack centerpiece. Plus, it’s baked to golden perfection, delivering that signature pretzel-like taste with every bite. Delight your guests at any gathering or elevate your weeknight dinners with this mouthwatering dairy-free pretzel bread!
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Recipe Information
Ingredients
- 1.5 cups warm water
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1.5 teaspoons salt
- 2 tablespoons olive oil
- 0.67 cup baking soda
- 1 tablespoon coarse sea salt
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir and let it sit for about 5 minutes until bubbly.
Add the all-purpose flour, 1.5 teaspoons of salt, and olive oil to the yeast mixture. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large pot, bring about 10 cups of water to a boil. Slowly add the baking soda.
Once the dough has risen, punch it down and divide it into 2 equal pieces. Shape each piece into a loaf or oval-shaped bread.
Carefully drop each dough piece into the boiling water mixture, one at a time, boiling each for about 30 seconds on each side. Use a slotted spoon to remove them and place on the prepared baking sheet.
With a sharp knife, score the tops of the loaves with a few diagonal slashes.
Sprinkle the top with coarse sea salt.
Bake in the preheated oven for 15-20 minutes until the bread is a deep golden brown.
Allow the pretzel bread to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 49862 mg | 2168% | |
| Total Carbohydrate | 381.5 g | 139% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 13.5 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 658 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.
