Vegan Brezels
These homemade brezels feature a chewy interior and a beautiful, dark brown, slightly crisp crust. They are perfectly seasoned with coarse salt for an authentic German snack experience.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 358 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
- 500 gall-purpose flour
- 7 gactive dry yeast
- 10 gsugar
- 250 mllukewarm water
- 30 mlvegetable oil
- 5 gsalt
lye bath
- 50 gbaking soda
- 1,000 mlwater
topping
- 10 gcoarse salt
Equipment
wide shallow pot · slotted spoon · large bowl · wire rack · baking sheet · parchment paper · kitchen towel
The method
Step by step
- 1
In a large bowl, dissolve the active dry yeast and sugar in the lukewarm water, then let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the water is lukewarm, not hot, to activate the yeast properly.
- 2
Add the all-purpose flour, vegetable oil, and salt to the yeast mixture.
- 3
Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for about 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should spring back when gently poked.
- 5
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
About 1 hr
Cook’s note: A turned-off oven with the light on can be a good warm spot for rising dough.
- 6
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
About 15 min
- 7
Divide the risen dough into 6 equal pieces.
About 2 min
- 8
Roll each piece of dough into a long rope, about 50-60 cm (20-24 inches) in length, tapering the ends slightly.
About 5 min
- 9
Form each rope into the classic pretzel shape by making a U-shape, crossing the ends twice, and bringing them down to press onto the bottom curve of the U.
About 5 min
Cook’s note: Watch a video on pretzel shaping if you're unsure.
- 10
In a wide, shallow pot, bring the water for the lye bath to a boil, then reduce the heat to a simmer.
About 5 min
- 11
Carefully whisk in the baking soda until fully dissolved.
About 1 min
Cook’s note: The water will foam up, so add baking soda slowly.
- 12
Using a slotted spoon, immerse one pretzel at a time into the simmering baking soda solution for about 30 seconds, flipping halfway through.
About 3 min
Cook’s note: Do not overcrowd the pot; boil pretzels in batches.
- 13
Remove the pretzel from the bath, letting excess liquid drip off, and place it on the prepared baking sheet.
- 14
Repeat for all remaining pretzels.
About 5 min
- 15
Sprinkle the coarse salt generously over the wet pretzels.
About 1 min
- 16
Bake in the preheated oven for 12-15 minutes, or until deeply golden brown.
About 15 min
Cook’s note: Baking time may vary depending on your oven; keep an eye on them.
- 17
Transfer the baked pretzels to a wire rack to cool slightly before serving.
Per serving
Nutrition
- Calories
- 358kcal
- Protein
- 8.8g
- Carbs
- 65.5g
- Fat
- 5.9g
- Fibre
- 2.6g
- Sugar
- 1.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover brezels in an airtight container at room temperature.
Reheat in a toaster oven or conventional oven at 180°C (350°F) for a few minutes until warmed through.
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