Make State Fair-worthy soft pretzels in your very own kitchen!
Ingredients:
Pretzels:
2 C almond milk
1 Tbsp active dry yeast
1/3 C coconut sugar
1/4 C EVOO
5 C Organic Grains Bread Flour + more for kneading
2 tsp salt
Baking soda bath:
1/3 C baking soda
3 C warm water
Optional toppings:
Classic:
2-3 Tbsp coarse pretzel salt
Cinnamon sugar:
1/2 C sugar
2 Tbsp cinnamon
Melted butter or Earth Balance for coating
Instructions:
1. Combine the almond milk, yeast, coconut sugar, EVOO, Organic Grains Bread Flour and salt
2. Knead on a lightly-floured surface until dough is smooth and elastic, about 5 minutes
3. Shape dough into a ball and place in a lightly-greased bowl
4. Cover and let rise in a warm spot until doubled in size, about 1 hour
5. Preheat the oven to 450 degrees and grease a large baking sheet
6. After the dough is done proofing, punch it to deflate and turn out onto a lightly-floured surface*
7. Divide the dough into 12 pieces
8. Roll and stretch each piece with the palms of your hands into a rope, holding he ends and slapping the middle of the rope on the counter as you stretch
9. Form each rope into a pretzel shape
10. Dissolve the baking soda into 3 C warm water in a shallow baking dish
11. Gently dip each pretzel in the solution or dip a pastry brush into the baking soda solution and paint the pretzels. Allow to dry and “paint” again
12. Arrange on the baking sheet and sprinkle with the coarse salt if desired
13. Bake until golden, about 10-12 minutes
14. To make cinnamon sugar pretzels, coat the baked pretzels in the melted butter and dip into the cinnamon sugar mixture until fully-covered
15. Serve and enjoy!
*If the dough seems tight, cover and let rest until it relaxes