Epic Gluten-Free Vegan Soft Pretzels

Rejoice! My fellow pretzel lovers. I’ve got a gem of a recipe for ya 😇❤️🥨

I grew up on soft pretzels! 

I always had a box or two of “Super Soft Pretzels” stashed in my freezer as a kid. I believe they’re actually the first thing I learned to “cook” – cue the splash of water and opening of the salt packet + 2 min in the microwave 😜

I also grabbed an Auntie Anne’s salted pretzel with every trip to the Mall for nearly two decades (I could walk myself to that kiosk with my eyes closed!) 😱

And the humble pretzel was also my go-to appetizer at bars and pubs for several years! 

So when I set out to create a healthy version, I wasn’t messing around! 😎

There were a couple of flops, but the unsuccessful trials are worth the final result: a perfectly textured chewy interior once you break through that salty brown crust – irresistible for sure! 🤩🤩🤩

Thankfully, Young Kobras magical baking mix made it a lot easier than starting from nothing. You may recall Young Kobras from my delish Yeasted Waffle recipe 😉 Although the process is quite detailed, these pretzels only require a few ingredients and because they’re gluten free, there’s no vigorous mixing or kneading involved – just a bit of rising time, and quick salt bath before entering the oven for their glorious bake 😁🥨👌

They’re a great project for a lazy Sunday or for bonding with your family! Be sure to snap some pictures and  tag me + Young Kobras when you make your own! ❤️🥨❤️

Epic Gluten-Free Vegan Soft Pretzels (makes 3-4 traditional large pretzels or 8-10 bites) 🥨❤️🥨

Ingredients:

1 package Young Kobras GF Baking mix

1 packet yeast (included in mix)

1 1/3 – 1 1/2 c water

2 tbsp vegan butter

1/4 c non-dairy yogurt

2 tsp honey or coconut sugar

2-3 tbsp additional butter, for brushing

Coarse sea salt, I love Maldon 

For cinnamon sugar pretzels: 1/4 c coconut sugar, 1 tsp ground cinnamon

Optional honey butter: 2 tbsp softened vegan butter mixed with 1 tbsp raw honey (I love wildflower honey!)

Method:

Measure out flour and place in a large bowl.

Combine the yeast and sugar in a 2 c measuring cup

Melt the butter in a saucepan, then add the water and stir over low heat until barely warm – about 100 degrees F.

Pour water mixture over yeast mixture and stir. Wait 5 minutes.

Pour liquid into bowl with flour and mix to combine.

After 20 minutes, if the dough is wet or very sticky add GF flour (or tapioca), 1 tbsp at a time until the dough is firm but pliable. There will be some air bubbles but it should stick to your hands to much!

**The dough must be VERY firm otherwise it will become water logged in the baking soda bath!

Form the mixture into a tight ball being careful not to overwork, cover with a towel and place in a warm place for 30-40 minutes. 

Divide into 6 equal pieces and roll each piece into a ball, then roll into long rope.

 Shape into pretzels. Or Roll into roll into small balls to make pretzel bites!

Rise for 20-30 minutes in a warm place.

Add 4 cups water and 1/4 cup baking soda to  a large pot.

Bring to a boil. 

Cook pretzels (1 or 2 at a time) for 1-2 minutes on each side, ensuring the water stays at a soft and steady boil

Use a spider or slotted spoon to remove and drain excess water.

Transfer to a parchment lined baking sheet.

Brush with vegan butter or oil, and top with coarse salt or cinnamon sugar.

Bake at 425 degrees for 10-15 minutes until bottoms are golden and center is firm and springy. Smaller, flatter pretzels need less time in the oven.

Cool slightly before digging in!