WWW.FREI-STYLE.COMVegan pretzel balls
Ingredients
- 20 gr (0.7 oz.) yeast
- 300 gr (10.5 oz.) water
- 300 gr (10.5 oz.) spelt flour
- 200 gr (7 oz.) wheat flour
- 40 gr (1.4 oz.) vegan butter (I used Alsan)
- 2 teaspoons agave syrup
- 2 teaspoons salt
- 2 teaspoons baking malt
- 50 gr (1.8 oz.) baking soda
Instructions
- 1.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 / 1 oz. each) and let rise again on a floured ground.
- 2.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 (356°F). 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!
Notes
Tip from my kitchen: make sure the soda water is only gently simmering before you add the balls, so they keep their shape. If you like an extra-crisp crust, spritz the pretzel balls with a little water before baking. They become vegan simply by swapping the butter for vegan butter (I use Alsan). Leftover pretzel balls freeze well and bake right back up in portions. Instead of salt you can also top them with sesame, pumpkin seeds or poppy seeds.
Nutrition per serving: 65 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook