Herb & Garlic Pretzels

Difficulty: Medium

Makes 12


Lately I have been thinking about fun snacks to make for summer and I stumbled across some pretzel recipes that looked relatively easy to improve and veganise. Last night I went for it and the result was so dope that it could possibly be one of the best things I’ve ever made. No joke.

Now these aren’t too difficult to make, just a bit fiddly and time consuming because you have to knead the dough and let it rise. This is actually a really fun and wholesome thing to bake, especially with kids as they can make the pretzels into all kinds of whacky shapes.

I’m hooked on these things now, so stay tuned for a million variations! I’m thinking something sweet next…

Ingredients

  • 7 grams dry yeast
  • 2 tablespoons brown sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups warm water
  • 2 tablespoons nutritional yeast
  • 2 tablespoons dried mixed herbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 cups plain flour
  • 2 cups bread flour
  • 2 cups warm water
  • 1 1/2 tablespoons bi-carb soda
  • 2 tablespoons Nuttelex
  • Coarse sea salt

Method

  1. In a large bowl, combine the yeast, brown sugar and salt before adding the first lot of warm water.
  2. Once the yeast has dissolved, add the nutritional yeast, mixed herbs, garlic and onion powders before sifting in the flours.
  3. Knead on a floured surface until a nice smooth dough is formed and shape into a ball.
  4. Spray another large bowl with olive oil and roll the ball around in it before covering and allowing it to rise for an hour.
  5. Preheat oven to 230°C and line 2 baking trays with baking paper.
  6. Separate the dough into 12 equal pieces and roll out to be about the thickness of your index finger and about 30cm in length.
  7. Twist into a pretzel shape by bringing the two ends together, twisting in the middle. Then cross the two ends over and press into the bottom of the shape (or just make whatever shape you want!)
  8. Mix the remaining water and bi-card soda in a shallow dish. Gently dip each pretzel into the solution before place on a baking tray.
  9. Leave the pretzels to rise on the tray for 10 minutes before baking for 10 minutes.
  10. Remove the pretzels from the oven and melt the Nuttelex.
  11. Brush the Nuttelex over each pretzel and sprinkle with sea salt.
  12. Best served warm!

Chelsey

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