Vegan Pretzel Bread
Discover the perfect blend of chewy texture and golden-brown crust with this Vegan Pretzel Bread recipe. Made with simple pantry staples like all-purpose flour, active dry yeast, and vegan butter, this plant-based twist on classic pretzel bread boasts the signature salty finish with coarse sea salt and a rich flavor enhanced by a quick baking soda bath. The dough is easy to knead and rises beautifully, creating pillowy pieces that bake to perfection in just 12-15 minutes. This recipe is ideal for serving as a warm appetizer, snack, or side and can even be brushed with an optional vegan egg wash for an irresistible glossy finish. Whether you're catering to a vegan diet or simply craving homemade bread, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 packet Active dry yeast
- 1.5 cups Warm water
- 2 tablespoons Organic sugar
- 2 teaspoons Salt
- 3 tablespoons Vegan butter, melted
- 0.333 cup Baking soda
- 5 cups Water (for boiling)
- 2 tablespoons Coarse sea salt
- 1 serving Vegan egg wash (optional)
Instructions
In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm water. Let it sit for about 5 to 10 minutes until it becomes frothy.
In a large mixing bowl, add the flour, remaining tablespoon of sugar, salt, and melted vegan butter. Mix well.
Add the yeast mixture to the dry ingredients and stir until the dough begins to come together. Knead the dough on a floured surface for about 5 to 7 minutes until it is 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 doubled in size.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, bring 5 cups of water to a boil and add the baking soda carefully.
Once the dough has risen, deflate it and divide it into 8 equal pieces. Shape each piece into a ball.
Using a slotted spoon, carefully dip each bread ball into the baking soda bath for 30 seconds, ensuring they are fully submerged, then remove and place on the prepared baking sheet.
If desired, brush each dough ball with vegan egg wash for a deeper brown finish.
Sprinkle each piece with coarse sea salt.
Bake in the preheated oven for 12 to 15 minutes, or until dark golden brown.
Allow the pretzel bread to cool slightly before serving. Enjoy it warm or at room temperature as a snack or appetizer.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 36789 mg | 1600% | |
| Total Carbohydrate | 395.2 g | 144% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 26.3 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 661 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.
