Vegan Pretzel Rolls with Baking Soda

Prep 30 min·Cook 20 min·Total 110 min·10 servings·VEGAN·180 kcal

Vegan pretzel rolls in a blue basket, two on a wooden board, one cut open to show the soft crumb, butter beside them

Ingredients

For the dough

500 gr (17.6 oz.) all-purpose flour
1 Tbsp salt
1 tsp sugar
5 gr (0.2 oz.) dry yeast
300 ml (1 1/4 cups) lukewarm water

For the baking soda bath

2 l (8 1/2 cups) water
4 Tbsp baking soda

For sprinkling

coarse salt (to taste)

Equipment: stand mixer with dough hook (or strong hands), large bowl, large pot, slotted spoon, baking sheet with parchment paper, sharp knife

Instructions

Make the dough

1.Stir the dry yeast and sugar into the lukewarm water and leave for a few minutes until the mixture turns slightly foamy.
2.Mix the flour and salt in a large bowl.
3.Pour in the yeast mixture and knead everything for 5 to 10 minutes into a smooth, supple dough. A stand mixer with a dough hook makes this easiest.
4.Cover the bowl and let the dough rise in a warm place for about 1 hour, until it has doubled in size.

Shape the rolls

1.Preheat the oven to 200°C (392°F) conventional heat and line a baking sheet with parchment paper.
2.Divide the dough into 10 equal pieces, shape each piece into a smooth ball and place it on the baking sheet.

Baking soda bath

1.Bring the water to a boil in a large pot and stir in the baking soda one spoonful at a time. Careful, the water foams up strongly.
2.Place the rolls one after the other into the gently boiling baking soda water for 30 seconds, turn them once and lift them out with the slotted spoon.
3.Let them drain well and put them back on the baking sheet.

Bake

1.Score the rolls crosswise with a sharp knife and sprinkle them with coarse salt straight away.
2.Bake in the hot oven for 18 to 20 minutes, until deep golden brown.
3.Let them cool a little on a rack and enjoy them warm.

Notes

Tip from my kitchen: the dough can be a little soft, then the rolls turn out nice and airy inside. If it sticks to your hands a lot, a little flour on the work surface helps, just not too much. For pretzel sticks, roll the dough pieces into 20 cm (8 inch) strands and score them lengthwise. The rolls taste best on the day they are baked. To keep breakfast vegan, serve them with vegan butter or hummus.

Nutrition per serving: 180 kcal · 5 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook