Vegan Soft Baked Cinnamon Sugar Pretzels
Hello & Happy Friday!!
I don’t know about you, but I always go thru phases with foods. Once I find a recipe that works I’m off to thinking of a variety of flavors you can create. Needless to say, I tested a few pretzel recipes, and fell back in love with this classic concept.
Don’t get me wrong, I’m not big on working with yeast. It’s great when it works, a nightmare when it doesn’t. Yeast can be too old, or not activate right and the list goes on. While it can be such a headache, it’s so amazing when it works and I’m telling you, this recipe is full proof!
What’s great about these cinnamon rolls, is everything! They feature staple ingredients, are fairly quick, easy, affordable, under baked to have even more softness, no need for eggs or diary, buttery softcan be made into various sizes or bite sizes, are great for any season, you can serve with a sauce if desired, great for entertaining, kid friendly and my newest obsession!
If you’re all about pretzels or cinnamon sugar flavors, you’re going to love these new vegan Soft Baked Cinnamon Sugar Pretzels!!
Why this recipe is great:
No dairy or eggs needed
Can be made into bites
Great for any season!
Eat Drink Shrink
1 hrPrep Time
10 minCook Time
1 hr, 10 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
- 3 tbsp vegan butter
- 1/2 cup white sugar
- 3tsp ground cinnamon
- In 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 dough. If the dough seems really dry, add water 1 tbsp at a time.
- Remove 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 and break the dough into 4 sections and start shaping the dough. With each piece I work the middle with both hands and press outward to stretch the dough into ropes. Bring the dough around in a circle and twist as you come down and placing the opposite ends of the bottom and press. The thinner you make them the more defined they will be. I love big and fluffy so that was my approach.
- Preheat the oven to 425 Fahrenheit.
- In large pot, combine water and baking soda and bring it boil. After shaping the pretzels, soak the pretzels 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 on a baking sheet covered in parchment paper.
- Bake for 5-10 minutes. Rotate mid bake. I like to under bake these so they are less hard, and the cinnamon sugar mixture sticks more. Remove from oven, allow to cool.
- Combine cinnamon and sugar in a small dish. Dip pretzels in melted butter, then in the cinnamon sugar mixture. Enjoy!