Vegan Pretzel Rolls
Hello & Happy Monday!!
We’re currently developing our EDS bread category and I knew we had to do a dinner roll. When it comes to bread, I’m always one of those nutritionists who embraces balance. On EDS you’ll find everything from white flour to almond flour and more. I find that there is a time and place to enjoy all of the above. To avoid white flour is just, not practical. That being said, you can find bagels and pretzels and more now on EDS.
When thinking of a roll recipe I loved the idea of a pretzel roll as it doubles as a bun. While you can sometimes find pretzel rolls/buns, they are few and far in between and have so many fillers to make them shelf stable that at the end of the day, I prefer to just make them myself.
What’s great about this pretzel roll recipe, is that it’s the same recipe I use for all of them! Since we have a variety of pretzel recipes, that means this recipe has been tested upwards of 6+ times. It works every time!
What’s also great is that the recipe is quick, easy to follow, buttery soft, they are perfect for any season, you can add fresh herbs to create even more flavor, they are perfect as a side or used as a bun, great for entertaining, can easily be made in bulk or frozen, and they are just a million times better than any ready made option you can find!
If you’re all about pretzel everything or simply love a good homemade roll, you have to try these new vegan Pretzel Rolls!!
Why this recipe is great:
Easy to follow
You can mix up the flavors
Can easily be made in bulk
Perfect for any season
Can be enjoyed as a roll or bun!
Yields 4-8 rolls depending on size
1 hr, 1 Prep Time
13 minCook Time
1 hr, 14 Total Time
- 1 cup of all-purpose flour
- 1 1/4 c bread flour
- 1 1/2 tbsp of sugar
- 1 1/4 teaspoon of active dry yeast
- 2/3 cup of warm water
- 1 teaspoon of salt
- 2 tbsp of olive oil
- 9 cups water
- 1/2 cup baking soda
- In a large bowl, add 2/3 cup warm water, sugar, and yeast.
- After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture.
- Combine with hands until it forms a doughRemove the dough from bowl, add a little bit of oil to coat the bowl and prevent sticking, and place dough back, Cover with plastic wrap or a towel.
- Let proof for 1 hour.
- Remove the dough from the bowl. Break the dough into 4 sections and start shaping the dough. Roll the dough into a smooth round ball.
- Preheat the oven to 425 Fahrenheit.
- In large pot, combine water and baking soda and bring it boil.
- After shaping the rolls, soak the pretzel rolls one at a time for 20-30 seconds. They should float to the top. Any more and they may have too much of a metallic taste.
- Place pretzel rolls on a baking sheet covered in parchment paper.
- While still damp from the baking soda bath, sprinkle with kosher salt and sliced the top with a sharp knife creating an X. Bake for 10 minutes or until golden brown. Rotate mid bake.
- Turn oven on broil and bake for an additional 3 minutes. Be sure to watch them to prevent burning.
- Remove from oven, allow to slightly cool. Serve warm! For pretzel buns, allow them to completely cool and then slice.