Vegan Bretzel (Pretzel)
These homemade vegan bretzels are chewy on the inside with a crisp, salty crust. Perfect as a snack or appetizer, they offer a satisfying texture and classic flavor. The lye bath is key to achieving their signature dark color and chewy bite.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 172 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 240 mlwarm water
- 7 gactive dry yeast
- 10 gsugar
- 360 gall-purpose flour
- 5 gsalt
lye bath
- 120 gbaking soda
- 1 lwater
topping
- 1 tbspcoarse salt
Equipment
slotted spoon · measuring cups · measuring spoons · large bowl · large pot · wire rack · baking sheet · parchment paper · kitchen towel
The method
Step by step
- 1
In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the water is warm, not hot, to activate the yeast properly.
- 2
Add the all-purpose flour and salt to the yeast mixture. Mix until a shaggy dough forms.
About 2 min
- 3
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
Cook’s note: The dough should spring back when lightly poked.
- 4
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 45-60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 5
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
About 10 min
- 6
Punch down the risen dough and divide it into 8 equal pieces.
About 2 min
- 7
Roll each piece of dough into a long rope, about 60 cm (24 inches) long, tapering the ends slightly.
About 8 min
Cook’s note: Roll from the center outwards to get an even rope.
- 8
Shape each rope into a classic pretzel shape: form a U-shape, cross the ends twice, and bring them down to stick to the bottom curve of the U.
About 8 min
Cook’s note: Gently press the ends onto the dough to secure the shape.
- 9
In a large pot, bring the water for the lye bath to a rolling boil. Carefully add the baking soda, stirring until dissolved.
About 5 min
Cook’s note: The mixture will foam up, so use a large pot and be careful not to let it boil over.
- 10
Carefully dip each pretzel into the boiling baking soda solution for 20-30 seconds, turning once. Do not overcrowd the pot.
About 5 min
Cook’s note: Use a slotted spoon or spider to handle the pretzels.
- 11
Remove the pretzels from the solution, letting excess liquid drip off, and place them on the prepared baking sheet.
About 2 min
- 12
Sprinkle the coarse salt generously over the top of each pretzel.
About 1 min
- 13
Bake for 12-15 minutes, or until deep golden brown.
About 15 min
Cook’s note: Baking time may vary depending on your oven.
- 14
Transfer the baked pretzels to a wire rack to cool slightly before serving.
Per serving
Nutrition
- Calories
- 171.6kcal
- Protein
- 4.8g
- Carbs
- 35.8g
- Fat
- 0.5g
- Fibre
- 1.5g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pretzels in an airtight container at room temperature.
Reheat in a toaster oven or oven at 180°C (350°F) for a few minutes until warmed through.
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