Nickel Allergy Friendly Vegan Pretzel Bites
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Learn more →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
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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