Nothing screams Christmas more for me than the smell of warm soft pretzels brought at a Christmas market, coated generously with cinnamon sugar, and enjoyed whilst strolling through all the stalls, along with some mulled wine. That truly signifies it is Christmas.
I love soft pretzels so much that I had to create a recipe that would give me the convenience of having them whenever I want, making sure they are vegan, wholegrain and without having to cue for 15 minutes in the cold!
And yes, this dough is fluffy and eggless! I managed to achieve a moist and perfectly soft dough using an easy pre-cooked dough method that takes 3 minutes to make and gives incredible results! Simply combine a couple of tablespoons of water and flour, and cook over a low heat for a few minutes until a thick paste forms, then use it the same way you would use eggs!
So, if you want to impress your family friends during the festive season and make something that looks store brought but is far from it, then these pretzels are just the thing you need. They will put a smile on anyone’s face, and are something you can personalise for everyone; sprinkle with sesame seeds, toasted nuts, vegan cheeze, mixed herbs and so much more!
For the paste:
For the pretzels:
250g lukewarm water water
1 sachet dried active yeast
40g coconut sugar
400g spelt flour
100g white flour
60g melted coconut oil
1 tsp sea salt
1 bowl of warm water
2 tablespoon bicarbonate of soda
2 teaspoons Cinnamon
2 tablespoons coconut sugar
Place the paste ingredients in a small saucepan and heat over a love heat for 3-4 minutes until it comes together to form a thick paste, set aside to cool.
Next, place the water, yeast and sugar in a large bowl and set aside for 10 minutes, then add the remaining ingredients and bring together to a sticky dough. Turn out the dough onto a clean surface and knead for around 10 minutes, or until the dough is smooth and stretchy.
Place the dough into an oiled bowl, cover with a tea towel and let it proof for 1-2 hours depending on the temperature of the room (it should double in size and bounce back).
Next, punch down the air from the dough, roll it into a log and cut into 8 equal pieces. Then, roll each piece into a long snake, fold the two ends over each other to make a loop, then twist the ends over each other once, and fold over the bottom of the loop to make a pretzel shape. Repeat this with the remains dough, then place a lined baking tray and allow to rise for another 15 minutes.
Preheat the oven to 180℃. Mix the water and soda together then brush the mix onto each pretzel, place in the centre of the oven and bake for 15 minutes, or until golden.
Whilst the pretzels are still hot brush over some melted coconut oil oregano butter, and dust with a combination of the sugar and cinnamon.
Store in an airtight container for up to 3 days, or freeze for up to 6 weeks.