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.
- 20 gr yeast
- 300 gr water
- 300 gr spelt flour
- 200 gr wheat flour
- 40 gr vegan butter I used Alsan
- 2 teaspoons agave syrup
- 2 teaspoons salt
- 2 teaspoons baking malt
- 50 gr baking soda
- 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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