23 AUGUST 2016

Vegan pretzel balls

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Last updated 23 May 2019

Hey everybody, I’m back with a new recipe. Since the girls started kindergarten today I was looking for some healthy options to pack in their lunchbox. Since we all love pretzels a lot we made some pretzel balls or pretzel chestnuts in an vegan option (they can of course also be made non vegan by changing 1 ingredient). You can eat them fresh right away – the best!! Or you can also freeze them and just take out and preheat when needed, they are the perfect party snack and everyone loves them.

Vegan pretzel bites from above with rosemary and leaves, plated

Vegan pretzel bites in a bowl with rosemary, served

Yours, Verena

5.0 from 2 votes

Vegan pretzel balls

Vegan

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INGREDIENTS

20gryeast
300grwater
300grspelt flour
200grwheat flour
40grvegan butter I used Alsan
2teaspoonsagave syrup
2teaspoonssalt
2teaspoonsbaking malt
50grbaking soda

INSTRUCTIONS

Combine all ingredients to a sticky dough. Let rest for 2 hours, covered with a towel. After the rise form little balls (appr. 25 gr each) and let rise again on a floured ground.
Bring 1 l water to boil, take off the burner and add the baking soda. Place each dough ball into the water and make sure it is covered with water on both sides – let it rest for 30-40 sec and take it out again. Let it dry a bit and put it on a parchment paper. Preheat the oven to 180 degrees. Cut each ball with a scissor into two halfs, so it will get that chestnut look. Sprinkle with salt and bake for 20-25 minutes, you can spray them with water again for a nice coat. Enjoy!

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