Vegan Laugenbrezel
Dive into the delightful world of German baking with our Vegan Laugenbrezel recipe, a plant-based twist on the iconic soft pretzel. These golden-brown beauties are crafted with simple ingredients like all-purpose flour, vegan butter, and coarse sea salt for an authentic texture and flavor. The pretzels are boiled in a baking soda bath to achieve their signature chewy crust and then baked to perfection. Perfect as a snack, appetizer, or party treat, this recipe proves you don’t need dairy or eggs to enjoy traditional pretzels. Ready in just 40 minutes, these homemade vegan pretzels are sure to impress, whether served warm with mustard or paired with a cold brew. Keywords: vegan pretzel recipe, homemade laugenbrezel, German soft pretzels, plant-based snacks.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 3 tablespoons Vegan butter, melted
- 0.6667 cup Baking soda
- 10 cups Water
- 2 tablespoons Coarse sea salt
Instructions
In a large mixing bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 5 minutes until it starts to foam.
Add the salt, melted vegan butter, and 3 cups of the flour to the yeast mixture. Mix until well combined.
Gradually add the remaining flour, half a cup at a time, until a dough begins to form. If necessary, add more flour until the dough is not sticky.
Knead the dough on a floured surface for about 5-7 minutes or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it 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 (232°C). Line two baking sheets with parchment paper.
In a large pot, bring 10 cups of water and the baking soda to a rolling boil.
Turn the dough onto a lightly floured surface and divide it into 8 equal pieces.
Roll each piece into a long rope, approximately 24 inches in length, and shape each rope into a pretzel.
Carefully place each pretzel into the boiling soda water, one at a time, and boil for about 30 seconds. Using a slotted spatula, remove the pretzels and place them onto the prepared baking sheets.
Sprinkle each pretzel with coarse sea salt.
Bake the pretzels in the preheated oven for 12-14 minutes, or until they are deep golden brown.
Remove from the oven and allow them to cool on a wire rack before serving. Enjoy warm!
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 54648 mg | 2376% | |
| Total Carbohydrate | 394.0 g | 143% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.0 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 657 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.
