Vegan Cinnamon + Sugar Pretzel Bites
Hello & Happy Wednesday!!
Since quarantining, we’ve been all about the bread! We’ve done everything from countless pretzel recipes to bagels and more. The reason being, that bread tastes a million times better homemade, and it’s just so easy! Yes, bread making is known to be time consuming, involved, and many times just fail altogether. While that does happen from time to time, the bread recipes on EDS are tried and true and have been successful time and time again.
We’ve all been there when you put your entire day into making bread and then it just fails. You dread the time, money, and effort put into it. However, all bread recipes on EDS are tested multiple times. They are fool proof!
With whipping up the next bread concept, I wanted to offer more bite options and knew we had to too a cinnamon sugar option. I personally love the bite option as it’s more effortless, you simply slice and boil. The pretzel shaping can be overwhelming for some and or they lose their defined shape after baking. I honestly love the bite size portions as I find they go stale not as fast as the full pretzels, they have a softer texture, and they are great for entertaining! Bonus, you can pair them with a sauce if you desire or enjoy as is! (My preference)
If you’re searching for that staple vegan pretzel bite, you have to try these new vegan Cinnamon Sugar Pretzel Bites!!
Why this recipe is great:
Great for entertaining
You can pair with a sauce if you like
Eat Drink Shrink
Yields 30 bites
1 hr, 15 Prep Time
1 hr, 15 Total Time
- 1 cup of all-purpose flour
- 1 1/4 cup 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
- 3 tsp 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 too 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. Slice into 1 inch pieces or whatever size you like!
- Preheat the oven to 425 Fahrenheit.
- In large pot, combine water and baking soda and bring it boil. 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!