Soft Pretzel Recipe
This soft pretzel recipe is fun to make and the results are outstanding—chewy, buttery, and perfect to serve with your fave dipping sauce!
Ingredients
- 2 tablespoons agave 42 grams
- 2 ¼ teaspoons active dry yeast 7 grams
- 1 ¼ cups warm water 296 ml
- 2 tablespoons olive oil, plus more to oil the bowl 30 ml
- 1 ½ teaspoons salt 9 grams
- 3-4 cups flour (more if needed) 360–480 grams
- ⅓ cup baking soda 74 grams, for the boiling water
- ½ cup melted vegan butter 113 grams
- 2 tablespoons kosher salt (you can use more if you’d like) 30 grams
Instructions
- Whisk together the agave, yeast, and water in a bowl and allow the mixture to sit for 5 minutes or until it gets nice and foamy.
- Use a wooden spoon to mix the olive oil and salt into the activated yeast mixture followed by the flour, 1 cup (120 grams) at a time. The goal is to get the dough to the point where it is no longer sticky, but just barely. Start with 3 cups (360 grams) and then, if the dough is still sticky, stir in ¼ cup (30 grams) at a time until it reaches the desired consistency. Do not over-mix. You will know the dough is ready when it bounces back a bit when you poke it.
- Turn the dough out onto a lightly floured surface and knead gently until it forms into a smooth ball (1-2 minutes).
- Grease a large glass mixing bowl with olive oil and place the dough ball inside. Cover it with plastic wrap and let it rise for 1 hour and 15 minutes or until almost doubled.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda to the boiling water.
- Once the dough has almost doubled in size, divide it into 8 equal portions. Roll each portion into a long snake (about ¾ inch in diameter). Arrange each snake in a U-shape and then twist the two ends twice around each other. Fold the twisted ends toward the dip in the U and press the two “tails” into the dough where they meet it.
- Lower the pretzels into the boiling water and boil for 30 seconds. Flip and boil for an additional 30 seconds. Don’t crowd the water. Do this in batches if needed.
- Transfer the boiled pretzels to the baking sheet, brush with vegan butter, sprinkle with kosher salt, and bake for 15 minutes or until golden brown. Brush with more melted vegan butter if desired.
- Serve warm with vegan beer cheese.
Notes
- To store: If you happen to have any leftovers after making this soft pretzel recipe, store them in an airtight container at room temperature for up to 2 days.
- To freeze: You can freeze soft pretzels for up to 3 months. To reheat, simply place them in a preheated oven or toaster oven until warmed through and crispy on the outside. (The microwave works too, but you won’t get quite the same texture.)
Nutrition
Calories: 315kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 3638mg | Potassium: 64mg | Fiber: 2g | Sugar: 4g | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 2mg