Low Histamine Vegan Cinnamon Sugar Pretzels
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Learn more āIngredients
8 servings
For the dough
- 1 Ā½ tsp active dry yeast
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 1 tsp organic cane sugar
- 1 cup warm water (110Ā°f / 43Ā°c)
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 1 tbsp vegan butter, melted
For the baking soda bath
- 8 cups water
- ā cup baking soda
For the cinnamon sugar coating
- 3 tbsp vegan butter, melted
- Ā½ cup organic cane sugar
- 1 Ā½ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the warm water, 1 tsp organic cane sugar, and yeast. Stir briefly and let stand for 5ā7 minutes, until foamy and fragrant.
- 2
Add the flour, salt, and 1 tbsp melted vegan butter to the yeast mixture. Mix with a dough hook on medium speed (or stir with a wooden spoon, then turn out and knead by hand) for 5ā7 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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