I made vegan Jalapeno and Everything Pretzels (Everything Bagel Seasoning recipe here) for my first time making pretzels. I will definitely make this recipe many times. You can make the base recipe and just use coarse salt as your topping, or you can use other toppings. Some other great toppings would be cinnamon and sugar, garlic powder, or onion powder.
You don’t need to worry about this dough rising! Even after the allotted rising time (I stuck to 30 minutes), the dough kept rising. After I shaped the pretzels, they got fatter. You can see from the final photos that they are just right!
I used bread flour for this recipe. I read that it makes for a nice chewy pretzel. But if you have all purpose flour on hand, you can use that without any issues at all – the pretzels will just be less chewy. I have only used the bread flour, so I’m not sure if the chewiness is noticeable. I’ll have to try it both ways and report back.
Before placing the pretzels onto the baking sheet, you dip them into a baking soda and water mixture, to help them get golden brown in the oven. You can either dip the pretzel into the water mixture or brush the mixture onto the top of the pretzels before adding the other toppings.
This recipe looks long and intimidating, but it’s really only a few steps spelled out in detail: making the dough, rising, shaping, and baking.
Tips for shaping and punching down the dough are here.
Recipe adapted from King Arthur Flour and Averie Cooks.
You might also be interested in trying South Florida Beach Bread, No Knead Bread, or Easy Vegan Pizza Dough.
| Prep Time | 20 minutes |
| Cook Time | 12 - 15 minutes |
| Passive Time | 30 minutes for rising |
| Servings |
pretzels
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- 2 1/2 cups bread flour or all-purpose flour
- 2 1/4 teaspoons instant dry yeast or one 1/4 ounce packet
- 1 teaspoon sugar
- Scant 1/4 teaspoon salt optional, for flavor
- 1 cup warm water
- 1/4 cup vegan butter melted, I used Earth Balance
- pickled jalapenos for topping
- Everything Bagel seasoning homemade recipe in paragraphs above
- 3 tablespoons baking soda
- 2 cups water
Ingredients
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- Lightly oil a large mixing bowl; set aside. In a second medium mixing bowl, add the flour, yeast, sugar and salt. Mix well. Pour the warm water over the top and mix with a spatula or your hands until combined. Turn the dough onto a floured surface and knead for 5 minutes.
- Place the dough into the lightly oiled large mixing bowl and cover loosely with a piece of plastic wrap or a damp kitchen towel. Put the covered bowl in a warm, draft-free spot and let the dough rise for 30 minutes. (You can let it rise for up to 90 minutes: longer rising time will yield fluffier, lighter pretzels.)
- Toward the end of the rising time, mix the 3 tablespoons of baking soda and two cups of hot water in a bowl or small casserole dish. Stir until baking soda has dissolved completely. You can also put the baking soda and water into a sauce pan and heat until the baking soda dissolves.
- Also, when the dough is almost done rising, preheat the oven to 425 F and line two baking sheets with parchment paper or oil the baking sheets.
- After the dough rises, punch the dough down (see link in above paragraphs) and place on a floured surface. Using a sharp knife or scraper, cut the dough into six equal pieces. Roll each dough section into a 15- to 18-inch rope. Shape each rope into a pretzel shape.
- Brush the baking soda mixture on each pretzel after shaping, or dip the entire pretzel into the water, keeping your hand under it to hold the shape. Place the dipped pretzel onto a baking sheet. For jalapeno pretzels, press jalapeno slices or chopped jalapenos into the pretzel tops before baking, then sprinkle with coarse salt.
- For Everything pretzels, sprinkle the tops with Everything Bagel seasoning (see intro paragraphs for recipe link) after brushing the pretzels with (or dipping them in) the baking soda water.
- Bake all the pretzels at 425 F for 10 to 12 minutes, rotating the baking sheets halfway through for even baking.
- Once baked, brush the pretzels with more vegan butter, sprinkling with more salt or Everything Bagel topping if desired. Eat warm or cooled. Uneaten pretzels will keep in an airtight container for up to two days.
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