How long does soft and chewy vegan pretzel rolls [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can soft and chewy vegan pretzel rolls [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is soft and chewy vegan pretzel rolls [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does soft and chewy vegan pretzel rolls [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is soft and chewy vegan pretzel rolls [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Soft and Chewy Vegan Pretzel Rolls
[Vegan]

SP By: Sarah Pether

Author Bio

Sarah decided overnight to become vegan and her health problems like eczema and chronic headaches... Read More

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Pretzel Rolls [Vegan]

Dairy Free

Vegan

These rolls are chewy on the outside and soft and buttery on the inside. Just like a pretzel should be! Perfect by themselves, on the side of a creamy soup or even as the bun for a slider - there's no end to how these can be enjoyed.

Ingredients You Need for Soft and Chewy Vegan Pretzel Rolls [Vegan]

For the dough:

2 cups plain flour
2 cups strong white flour or bread flour
1 tsp dried active yeast
1 1/2 tsp fine sea salt
1 tbsp olive oil + more for kneading
11 fl oz water

For boiling the rolls:

6 cups water
1/4 cup baking soda

To top the rolls:

Coarse sea salt

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How to Prepare Soft and Chewy Vegan Pretzel Rolls [Vegan]

In a big bowl, mix the flours together. Add the salt on one side of the bowl and the yeast on the other.
Add the olive oil and the water and stir the dough with a wooden spoon until it forms a shaggy dough.
Lightly oil your work surface with some olive oil and tip out the dough. Knead the dough for about 5-10 minutes until it is smooth and glossy.
Return the dough to a lightly oiled clean bowl and cover it with a tea towel. Leave the dough to rise for 2 hours or until doubled in size. A longer and slower rise makes for a better tasting bread so don’t leave it in too warm a place!
Once the dough has risen for 2 hours, on a lightly floured surface knock it back, pushing the air out with your knuckles.
Fold the dough over on itself a couple times and then using a sharp knife divide the dough into 8 equal sections.
Form each piece of dough into a ball. Put the balls of dough onto a baking tray and place them in a plastic bag. Leave to rise for another hour.
Preheat the oven to 400f. In a large pot, boil the 6 cups of water. Once boiling add the baking soda. It will fizz up!
Using a slotted spoon, lower each roll into the water. Boil the rolls for 1 minutes and then turn them over and boil again for another minute.
Scoop out the dough and place back on the baking tray. Using a sharp knife cut an X shape on top of each roll and sprinkle with coarse sea salt.
Bake the rolls for 20 minutes, turning once or until golden brown and shiny on top.

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