Low Iodine Vegan Pretzel Bites

Total time1 hr 45 min

Prep time25 min

Cook time20 min

4.6

(10)

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Ingredients

6 servings

For the dough

1 ½ tsp active dry yeast
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
Chef's tip
Swap 1:1 for fine sea salt; adjust to taste.

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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