Vegan Mini Soft Pretzels

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Vegan Mini Soft Pretzels

I’m always adding pins to my Vegan Recipes Board on Pinterest. I only pin recipes I actually believe I will try someday. If it has too many ingredients or complicated instructions than you probably won’t find it there. There are a few recipes that use an ice cream machine or some other fancy kitchen gadget I don’t own…yet. Here are some warm soft pretzels that I just had to try, along with helpful notes so you can try them too!

Vegan Mini Soft Pretzels
8 – 16 Mini Pretzels, Recipe adapted from The White Ramekins

Dough Ingredients
· 1 tbsp organic pure cane sugar
· 1 1/8 tsp active dry yeast
· 1 cup warm water
· 2 1/4 cups unbleached all-purpose flour
· 1 1/2 tsp salt
· 1 tbsp olive oil
· 2 tbsp baking soda

Topping Ingredients
· 1 tbsp olive oil
· 1 tsp italian seasoning
· salt, to taste

Combine 1/2 tbsp sugar, 1 1/8 tsp yeast, and 1 cup warm water in a stand mixer. Allow the mixture to proof for 10 minutes. You’re looking for a bubbly foam to start forming on the surface. Then add 1/4 cup flour mix on low-speed until combined. Add 1 tsp salt and remaining 2 cups of flour and mix until combined. Beat the mixture on a low-speed for a couple of minutes until the dough begins to pull away from sides of the bowl.

Empty the bowl onto well-floured surface and knead by hand until smooth, about 5 minutes. Add 1 tsp canola oil to a large, clean bowl. Place the dough in the bowl and roll it around so it’s evenly coated. Cover the bowl with a damp tea towel and allow the dough to rise for 1 1/2 hours, or until doubled in size.

Just begging to be eaten!

When the dough is just about ready, preheat your oven to 450°F. Prepare two baking sheets with parchment paper, slightly greased with canola oil. Punch down the dough, take it out of the bowl, and knead it briefly. Divide the dough into 16 equal parts. Roll each piece of dough into an 18 inch long strand. Twist the dough into pretzel shape and place them on prepared baking sheets. (Watch this video to learn how to shape pretzels) Once you’ve made all 16 mini pretzels, cover each sheet with a kitchen towel and let the pretzels rest for 15 minutes.

Meanwhile, fill a large shallow pot with water and bring to boil. Add baking soda and remaining 1/2 tbsp sugar to the boiling water. Reduce to simmer and transfer 3-4 pretzels to the boiling water at a time. Poach the pretzels for 1 minute on each side, using a slotted spoon to turn and transfer the pretzels back to your baking sheets. Once all the pretzels are poached use a silicon pastry brush to spread 1 tbsp olive oil on top of each pretzel. Top with italian seasoning, and salt to taste. Bake for 12 to 15 minutes until golden brown. Let cool on wire rack and before serving. These guys are moist, chewy, and the perfect size!

Soft Pretzel closeup!

Hope you enjoy!

xo angie

Update: I used this recipe to make Cinnamon Sugar Mini Soft Pretzels. They are so delicious!