Easiest Buttery Soft Pretzels

 Makes 6 Pretzels

Fluffy, light, and unbelievably simple to make, these pillowy soft pretzels are sure to impress, and addict, anyone who tries them!

Ingredients

Pretzels:
 

2 ½ teaspoons active dry yeast (a bit more than 1 packet)
 

2 tablespoons white sugar
 

1 cup warm water (NOT hot water, this will kill your yeast!)
 

2 ½ tablespoons melted vegan butter
 

2 ¾ cups white flour
 

1 ½ teaspoon salt
 

1 teaspoon baking powder

Alkaline Bath:
 

8 cups water
 

3 tablespoons baking soda

 

Topping:
 

2 - 3 tablespoons melted vegan butter
 

Sea salt

Instructions

To a small bowl, add yeast, sugar, and ½ cup water. Stir to dissolve yeast and sugar, then set aside for 10 minutes so the mixture can get foamy. This is called proofing the yeast.

In the meantime, grease a medium-sized bowl with oil. Then, prepare your heating space so it is warm enough when the dough is ready for it.

In a standard electric mixer with dough hook attachment, mix butter, remaining water, proofed yeast mixture, flour, salt, and baking powder. Mix on low for the first minute before turning mixer up to medium speed. Mix until a dough has formed. (Dough should only be a little sticky, and should be easy to remove from mixer bowl. If necessary, add a bit more flour, but be careful, you do not want a dry dough!)

Transfer dough to greased bowl and cover with plastic wrap or a kitchen towel. Leave bowl in warm place for 35 minutes, or until dough has almost doubled in size. Rotate bowl halfway through heating time, and be sure to keep the dough about 1 ½ feet away from the direct heat source.

While dough rises, preheat oven to 450 degrees Fahrenheit, and grease or line 2 baking sheets. 

When dough is almost ready, prepare the alkaline bath by first boiling the water, then gently stirring in baking soda until it has dissolved.

Lightly grease or flour your working surface. Bring over the dough, uncover it, then give it a couple punches to release excess air. Dump it onto working surface.

Gently roll or stretch dough out a bit before slicing into 6 even strips. Take the strips one at a time and use your palms on each side of the strip to roll it out along your working surface until it's about a 1 ½ - 2 feet long rope of dough. Then form each rope into a pretzel, firmly pressing the dough into shape so it doesn't come undone in the next step. (See notes at bottom of page for pretzel shaping directions.)

For this step, only boil one pretzel at a time. Using tongs or a spatula, gently drop a pretzel into the water bath. Let it sit in the water for 15 seconds on each side, or until each side puffs up a bit.

Remove pretzel and transfer to baking sheet. Once all pretzels are on baking sheets, brush them over the top with melted butter and sprinkle with desired amount of sea salt.

Bake for 15 minutes or until pretzels are golden brown. Store any leftovers in an airtight container at room temperature for up to 4 days.

Notes

A good place for the pretzels to rise is in front of a fireplace, but make sure the fire has been on for a couple minutes beforehand so that it has warmed up enough for the dough.

For an irresistible combination, try these pretzels dipped in my Simplest Creamy Cheese Sauce 

Here are instructions on how to easily form a pretzel shape!

(Image from unamericanaincucina.com)

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