Thursday, April 22, 2010


Addy and I made these pretzels the other day and they turned out great! They were really easy and were a great snack. I stuck half of them in the freezer and when we wanted on just pulled it out and let it thaw for a little bot of stuck it in the micorwave for a few seconds. Addy had a great time eating them plain and dipping them in yellow mustard. Enjoy!!

Soft Pretzels
From "The Joy of Vegan Baking"
 by Colleen Patrick-Goudreau

1 tablespoon granulated sugar
3 cups warm water divided
1 packet dry active yeast
3 cups all-purpose flour ( we used whole wheat pastry flour)
1 teaspoon salt
2 tablespoons canola oil
2 tablespoons baking soda
2 tablespoons coarse salt

Lightly grease a large cookie sheet or line with parchment paper.
Stir the sugar into 1 cup of warm water.
Once it has been evenly distributed, add the yeast and allow to dissolve, then whisk it and let it sit for 10 min.

After this time the yeast should begin to form a creamy foam on the surface of the water. If there is no foam, the yeast is dead and you should start over with a new packet.

Combine the flour, salt, and oil in a large mixing bowl. Add the yeast mixture and stir until combined. Knead the dough for about 3 minutes, then form into a ball. The dough should easily come together in a ball. If it’s too wet, add a little more flour.

Place the dough in a lightly oiled bowl and cover with plastic wrap and a damp cloth and let sit for about 2 hours in a warm draft free spot do dough can rise. The dough should double in size.

Divide the dough in 12 pieces and roll each piece into a ball. Place the balls on a cookie sheet or lightly floured surface and let rest for 10 min.

When ready to bake heat preheat oven to 400 degrees.

Roll each ball into 16 inch length and form into a pretzel of other fun shapes. IN a large bowl, dissolve the baking soda in the remaining 2 cups of water.

Carefully dip the pretzels (already in formed shapes) into the water. Shake off excess water and place each pretzel on the cookie sheet. Sprinkle with coarse salt.

Bake for 15-20 min or until golden brown.

They are best right out of the oven, but you can freeze and reheat them at 375 for 5 min.

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