I’ve been craving pretzels since I was at the McCarran National Airport in Vegas waiting for my flight home from Utah. There was an Auntie Anne’s pretzel booth. I always thought that pretzels were one of those “naturally vegan” foods, but I still asked if they had an ingredient list. They didn’t, but they said that all of their pretzels contain dairy ingredients. I sat down at a nearby table and pulled up their website, but couldn’t find any ingredient information online – only nutritional facts, which aren’t worth a can of beans.
Anyway, I love to make pretzels and haven’t made them for a while. So today’s project was to satisfy my craving. Here’s the recipe:
- 1 1/3 cups warm water
- 1 1/2 Tbsp. sugar
- 2 1/2 tsp. yeast
- 2 Tbsp. olive oil
- 4 cups flour (half and half white/whole wheat)
- 1 tsp. salt
- 2 cups water
- 1 Tbsp. baking soda
Combine water, sugar, and yeast. Let rest ten minutes. Add oil, flour, salt, and knead for 10 minutes (or put in a bread machine).
Divide and roll into long ropes; shape into a pretzels. Place on a baking sheet (preferably covered in parchment paper) until doubled in size. The recipe says 45 minutes, but it only took about 20 today in 80ºF weather.
Preheat oven to 450ºF. Bring water and baking soda to a boil. Liberally brush hot water/soda onto each pretzel and sprinkle with kosher salt (or poppy seeds, sesame seeds, etc). Bake at 450ºF for 12-15 minutes, flipping baking racks half way through if you have two sheets.
Yield: 6-8 giant pretzels. Or 12 smaller pretzels for pot lucks and house guests.
Nothing beats fresh, hot pretzels. Serve with vegan cheese sauce… I’ll post a recipe for this some day.
Oh yeah, Niko enjoyed the pretzels too.