Low Histamine Vegan Pretzel Bites
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Learn more →Ingredients
6 servings
For the dough
- 1 ½ 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 (105–110°f / 40–43°c)
- 2 ¾ cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp vegan butter, melted
For the baking soda bath
- 8 cups water
- ⅓ cup baking soda
For finishing
- 2 tbsp vegan butter, melted
- 1 ½ tsp coarse sea salt or pretzel salt
Instructions
- 1
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir briefly and let stand for 5–7 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the melted vegan butter and fine salt to the yeast mixture and stir to combine. Add the flour in two additions, stirring after each, until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–6 minutes, until smooth, slightly tacky, and springs back slowly when poked.
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