Low Fat Vegan Soft Pretzels Recipes

HOMEMADE VEGAN SOFT PRETZELS

Steps:

• Whisk brown sugar and yeast in warm water. Wait 10 minutes for yeast to bloom
• Mix flour and salt
• Slowly pour the wet ingredients into the dry and mix until a stiff dough ball forms
• Knead 1-2 minutes.
• Cover and let rise 1 hr in a warm place.
• Dissolve baking soda in 8 cups water and bring to a simmer
• Preheat oven to 450° F oven and line cookie sheet with parchment or silpat
• Divide dough into 6 portions
• Roll each ball into a 24" log, and then form into pretzels
• Drop pretzels into water bath for at leatst 30 seconds to 1 minute
• Remove carefully and place on cookie sheet, repeat.
• Brush pretzels with eggless wash and sprinkle on kosher salt
• Bake 10-15 minutes or until browned
• Serve with vegan cheese sauce, mustard, or eat plain.

LOW FAT VEGAN SOFT PRETZELS

Steps:

• Add yeast to warm water and stir until muddy.
• Add flour, sugar, and salt.
• Mix and knead dough.
• Roll into a sheet and then cut in strips to make "ropes."
• Shape and place on ungreased cookie sheet
• Add optional flavorings (butter, salt, garlic, etc)
• Bake at 425 degrees F. for about 13 minutes, or until light brown.

FAT-FREE SOFT PRETZELS

Steps:

• Dissolve the yeast in the 1/8 c warm water (use a large bowl).
• Stir in the 1 1/3 c warm water and brown sugar.
• Slowly mix in the flour.
• Knead dough (using extra flour for the board and your hands) until it is stretchy and smooth (not sticky).
• Grease two large cookie sheets.
• Preheat oven to 475 degrees F.
• Fill a 2-3 quart saucepan half full of water.
• Add 1 tablespoon of baking soda for every cup of water.
• Bring to a boil.
• Talk a golf-ball size piece of dough and roll into a rope as thich as your thumb.
• Bend into a U-shape, cross ends, twist crossed ends making a full turn, then fold the ends back toward the middle of the U.
• Press ends into dough firmly.
• Should be the familiar pretzel shape.
• Other shapes (including candy cane shapes for Christmas) also work.
• Lower pretzel in boiling water for 30 seconds, remove from water (getting rid of any excess water) and place on greased cookie sheet.
• Sprinkle with coarse or kosher salt.
• Repeat until all the dough has been used.
• Bake for 8 minutes or until golden.

TWO-INGREDIENT DOUGH SOFT PRETZELS

Steps:

• Bring 6 cups of water to a low boil in a large pot. Add baking soda.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
• Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
• One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
• Transfer to the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.