If there is one thing I’ve come to love over the years, it’s a soft baked pretzel! My husband and I would always get them everywhere we went and today they’ve evolved to be such a staple everywhere. As a child I only experienced the iconic store bought option that you see vendors selling left and right, but a real homemade pretzel is completely different.
So if you’ve never had a homemade option, than you really need this recipe, like yesterday!
There are few things that are better than a homemade pretzel so I had explored making a vegan version back in circa 2014. However, the recipe was a complete flop and I procrastinated every trying it again. I share this because this happens to many people in the kitchen. You try a recipe, it fails and you stop trying, especially with vegan concepts. Making recipes with standard ingredients there is less risk, but the real win is creating a recipe sans animal products that works!
Since we’re all practicing social distancing I knew I had to finally give in and test more recipes. I tried 2 different dough recipes and this one was my personal favorite. If you’re looking to save time you can also explore this no rise option here. Once I found a dough that worked, I created a Cinnamon + Sugar and Jalapeño Cheddar!
Out of all the flavor combinations, I believe this one is actually my favorite! The recipe is easy to follow, affordable, has minimal ingredients, the texture is buttery soft, it’s packed with rosemary, has tons of vegan parmesan cheese, perfect for any season, any occasion, can be made into bites if preferred, great for entertaining, is a full proof recipe and is just such a game changer!
If you’re looking to take the pretzel plunge you have to try these new vegan Rosemary Parmesan Pretzels! You won’t regret it!
Combine with hands until it forms a dough. 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. Sprinkle in the chopped rosemary, and work it into the dough, but don’t overwork the dough.
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.
Sprinkle with vegan parmesan and additional rosemary. Bake for 10 minutes. Rotate mid bake.
Turn oven on broil and bake for an additional 5 minutes. Be sure to watch them to prevent burning.
Remove from oven, allow to slightly cool. Serve warm!