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Vegan Sourdough Pretzels - holycowvegan.net
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5 from 16 votes

Sourdough Pretzels

My vegan Sourdough Pretzels are fluffy and light as a cloud. You won't be able to stop eating them, which is one good reason to make these asap.
Prep Time15 mins
Cook Time27 mins
Total Time25 mins
Course: Bread, Bread rolls
Cuisine: Soy-free
Diet: Vegan, Vegetarian
Keyword: Sourdough Pretzels
Servings: 12 pretzels
Calories: 152kcal

Ingredients

  • 1 cup sourdough starter (unfed starter or "discard")
  • ½ cup warm water
  • 2 teaspoon active dry yeast
  • ¼ cup almond milk (lukewarm)
  • 3 cups bread flour (or all purpose flour)
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoon salt

For glaze:

  • 1 tablespoon sugar
  • 2 tablespoon water
  • Sea salt or pink salt for sprinkling

Instructions

  • Mix the yeast and almond milk in a bowl and set aside to "bloom"
  • Add the remaining pretzel ingredients to the bowl and, using your hand or a stand mixer, mix well. Knead the dough until it has a smooth consistency and can be formed into a round ball. It should not be too stiff--  if that's the case, add a little water, a tiny bit at a time.
  • Place the ball of dough in a lightly greased bowl, turning over once to coat, cover with a kitchen towel or plastic wrap, and set aside in a warm place for about 45 minutes. The dough will rise a little.
  • Preheat the oven to 350 degrees.
  • Place the dough on a lightly greased surface and fold a few times to deflate the air. Divide into 12 equal parts.
  • Take one part and cover the rest with a kitchen towel to keep them from drying. Roll the dough into a ball and then into a rope, tapering the ends. You want a rope around 18 inches in length.
  • Take the ends of the rope and criss-cross them to make a loop. Twist one more time, then bring the ends back over the top of the pretzel and tuck them in.
  • Place the pretzels, about 2 inches apart, on a lightly greased cookie sheet.
  • Make the glaze by dissolving the sugar in water. Brush the tops of the pretzels with this mixture and then sprinkle on some salt. I used fine-grained Himalayan sea salt because I didn't want big particles of salt on my pretzels, but use coarse salt if you wish.
  • Bake the pretzels for 27 minutes or until the tops are lightly golden-brown.

Notes

These are perfect on their own, but dipped in some Mojo de Ajo, they are divine.
You can find my sourdough starter recipe here.

Nutrition

Serving: 1pretzel | Calories: 152kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Calcium: 11mg | Iron: 1mg