Pretzel or Brezel? These salty pretzels are vegan. They rise in boiling soda water and are traditionally eating with beer.
Characteristics of a pretzel is its crunchy salty crust and the knot shape. Salt used can be any salt, but i think the most authentic outcome is in flaky salt. Pretzels rising process goes with sinking it to simmering baking soda water and the baking them in the oven after that.
Salty bread is baked in a knot. The shape is quite easy to do but if you can't quite manage to get it right, you can look for instructions from here: here!!
Ingredients
1 1/2 dl lukewarm water
1/2 tbs instant yeast
1 ts sugar
5 dl all purpose flour
1 ts salt
1/2 dl warm water
5 tbs baking soda
1 liter Water
Vegan butter or margarine
Flaky salt
Instructions
Combine instant yeast, sugar, lukewarm water and let the yeast puff up for about 5 minutes.
Add roughly half of the flour, sugar, warm milk and combine.
Add rest of the flour and knead the dough for as long as the dough forms a solid ball that doesn't stick to the bowl.
Let the dough rise for an hour.
Set your oven to 225 °C degrees.
When the dough has doubled it size split it to 8 equal size pieces and shape them into pretzel knots. Leave them to the side until your water boils.
Pour water and baking soda to a saucepan and bring the temperature to a boil. Once the water is boiling drop the temperature to medium low and let it slowly simmer.
Lift your pretzels to the soda water bath carefully for a minute. Lift it back up to an oven tray that has been lined with parchment paper that has been slightly greased.
Once all the pretzels have been to the soda bath brush them with melted butter and sprinkle with flaky salt.
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