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Everything Bagel Soft Pretzels [Vegan]

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Who doesn't love a good pretzel? This recipe, in particular, combines the soft and fluffy texture of pretzels with the fun and flavorful seasoning of an everything bagel. Garlicky, textured, and perfect for dipping in some mustard! Or you can get creative and slice this pretzel in half and make a sandwich.

Everything Bagel Soft Pretzels [Vegan]

Calories

338

Serves

8 large pretzels

Cook Time

12

Ingredients

For the Everything Bagel Seasoning:

  • 4 teaspoons dried garlic flakes
  • 4 teaspoons dried minced onion flakes
  • 4 teaspoons poppy seeds
  • 4 teaspoons sesame seeds
  • 2 teaspoons salt

For the Pretzels:

  • 1 1/2 cups warm water, about 110-115°F
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 package of active dry yeast
  • 4 1/2 cups all-purpose flour
  • 2 ounces vegan butter, melted
  • Vegetable oil, for greasing
  • 10 cups water
  • 2/3 cup baking soda
  • 1 tablespoons coconut oil (egg wash replacer)

Preparation

To Make the Everything Bagel Seasoning:

  1. Mix all seasoning ingredients in a bowl. Set aside.

To Make the Pretzels:

  1. In the bowl of a standing mixer, add sugar and salt. Add in water and mix to dissolve. Then sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture starts to foam.
  2. Slowly add the flour and melted vegan butter (make sure the butter isn’t too hot) and mix using the dough hook attachment. Mix on low speed until well combined.
  3. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5 minutes.
  4. Transfer the dough to a bowl that’s been greased with vegetable oil, cover with plastic wrap and place in a warm spot for approximately 50 minutes, until the dough has doubled in size.
  5. While you’re waiting for the dough to rise, line 2 sheet pans with parchment paper and lightly brush them with the vegetable oil.  Set aside.
  6. When the dough has risen, preheat the oven to 450°F.
  7. Bring the 10 cups of water and the baking soda to a boil in an 8-quart saucepan.
  8. Then turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Rolling each piece out into a long 24-inch rope.
  9. Make a “U” shape with the rope. Takes the two ends and cross them over each other and press them into the bottom of the “U” to form the pretzel shape. You can also cut them into small bite sized pieces instead of a large pretzel shape.
  10. Place all the pretzels on the parchment lined sheet pans.
  11. Once the water is boiling, add them 1 at a time, for 30 seconds each, into the boiling water.
  12. Return them to the sheet pan, brush the top of each pretzel lightly with coconut oil which acts as an egg wash replacer and sprinkle liberally with the everything bagel seasoning.
  13. Bake until dark golden brown in color, approximately 12-14 minutes.
  14. Transfer to a cooling rack and serve.

Nutritional Information

Per Serving: Calories: 338 | Carbs: 54 g | Fat: 9 g | Protein: 7 g | Sodium: 1113 mg | Sugar: 2 g

Calculation not including the baking soda.

 

AUTHOR & RECIPE DETAILS


photo

Healthy and creative snacks and meals to inspired by a passion for food. Behind the scenes at OatandSesame.com you can find me - Emily - a burgeoning gardener, a healthy eater who loves to create and an exercise enthusiast. O&S was developed as a way to share my recipe trials beyond the walls of my own home and inspire you to be healthy and creative in your own. It would be remiss not to mention two important furry sous chef - Rooty and Della - who are known to have exemplary talent for quality control.


 

 

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7 comments on “Everything Bagel Soft Pretzels [Vegan]”

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Kiara Anderson
1 Years Ago

Zaria Elise Anderson


Reply
Kiara Anderson
08 Jul 2016

Zaria you want to make them today?

Zaria Elise Anderson
08 Jul 2016

i work this afternoon but we can before if you want

Kiara Anderson
08 Jul 2016

i can make them, but you just go get the extra ingredients I don't have?

Zaria Elise Anderson
08 Jul 2016

Message me what you need

Danielle Ladret
1 Years Ago

Paul Neilson


Reply
Linda Bailly
1 Years Ago

Jacques Bailly


Reply


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