No, you’re not dreaming, this is a vegan pretzel bread. Which means, pretzel French toast, pretzel grilled cheese, pretzel burger buns … You can go wild.
How it started:
While I’m sure that I’m not the first one who has made bread like this, I am proud to say that I thought of it myself. Like a big boy.
Here is how it started. Léa wanted us to make those awesome Tofu Burgers and If you know me by now, you know that I don’t buy burger buns. They are so easy to make and I like to make them myself. As I was shaping the buns I thought: Why don’t I give these babies an alkaline bath (Water + Baking soda) and then bake them. Pretzel Buns!
From there it kind of spiraled into : ‘Why don’t I just make this into an actual loaf?’
Pretzel are a lot of fun to make, not to mention that they taste so good and it was pretty natural for me to think of a way to extend that concept to other things I love.
The very fact, that pretzels needs to be boiled in an alkaline bath before going into the oven gives them that phenomenal texture and taste that we all love. If you don’t apply this step, you are basically just making bread and you will not end up having that signature color we all love.
With that in mind, here is the formula to make perfect pretzel bread:
Yeast: You need to proof your yeast. That basically means wait until your yeast foams up and doubles in size before you get started. Here is how you do it:
2 ¼ tsp of yeast, ½ tsp of sugar and ¼ cup of warm water.
Dough: Flour to liquid ratio should be somewhere close to 2:1 , if your dough is sticky, it means you have done a good job.
Alkaline bath: For 3 Cups of water, you use 1 Tbsp of baking soda.
Boil first, bake second.
That’s really it, as long as you respect these steps; you should end up with very soft and awesome pretzel looking things.
Sounds good ? Why don’t you pin this and make it later !
Hope this recipe will bring you as much joy as it brought Lea. She seriously kept on asking for pretzel bread ever since. I wonder if it was a mistake to introduce her to that … Ah she’ll be fine.
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- 4 Cups of All purpose white non bleached flour.
- ⅓ cup melted vegan butter. I use earth balance.
- 1⅓ cup of warm water.
- 1 pinch of salt.
- some coarse salt to decorate.
- 2¼ tsp of yeast + ½ tsp of sugar + ¼ tsp of warm water.
- 6 cups of water + 2 Tbsp of baking soda.
- Take all your yeast proofing ingredients and mix them together. Set aside until it foams and doubles in size.
- Mix your flour and sugar.
- Add the proofed yeast and melted butter.
- Set your stand mixer to low speed and add your water very slowly.
- Once you use all your water is used. Set the speed to high and let it do it's thing for 5-6 minutes.
- Take your dough out. It should be very sticky.
- Cut in 4 and shape it into 4 balls.
- Spray a baking sheet with some oil, place your 4 dough balls in there, leaving at least 3-4 inches in between.
- Cover with a towel and let rise for 45 minutes or until it doubles in size.
- Prepare your alkaline bath by putting the water in a large pot and bringing it to a boil. Add your baking soda.
- Pre heat your oven to 375F.
- Using a very sharp knife, make a a couple of cuts in your dough and boil them for 1-2 minutes each ONE AT A TIME. Very important, needed to use capitals.
- Lay some parchemin paper on a loaf pan, and put your dough balls one next the the other in the pan. I could only fit 2 in my pan. So this recipe made 2 loaves. Yaye !
- Bake for 15 to 20 minutes or until golden brown.
This recipe makes 2 loaves. Cost per loaf: 1.32 $CA
The cost of my recipes is based on the average cost of ingredients I use. It's mostly provided as a guideline for you to understand the true savings you can make when you choose to cook at home.
Endlessly curious hipster
Vegan dabbler (I try !)