Use ready-made pizza dough to make the quickest, chewiest soft-baked pretzels! The dough is virtually the same— all it takes is a kneading and a quick dip in an alkaline bath to create the distinctive pretzel taste and color.
Easy Soft-Baked Pretzels with Vegan Mustard Dip
[cooked-sharing]
Knead the dough in flour until it is soft but no longer sticky. Cover and let rise for 15-20 minutes.
Divide into six equal portions and shape into pretzels. In the meantime, add water and baking soda to a large pot and bring to a boil.
Transfer pretzels in batches to the alkaline bath and boil for 30 seconds on each side.
Remove and place on baking sheet sprinkled with cornmeal, and top with coarse salt. Bake at 450F (230C) for 15-20 minutes until surface is crackly and golden brown.
To make dip, add all ingredients to a small bowl and whisk until combined. Serve with warm pretzels.
- *You can use any vegan prepared pizza dough, or make your own. I used Trader Joes'.
- You can make a sweet version by dipping in cinnamon sugar!
Ingredients
Directions
Knead the dough in flour until it is soft but no longer sticky. Cover and let rise for 15-20 minutes.
Divide into six equal portions and shape into pretzels. In the meantime, add water and baking soda to a large pot and bring to a boil.
Transfer pretzels in batches to the alkaline bath and boil for 30 seconds on each side.
Remove and place on baking sheet sprinkled with cornmeal, and top with coarse salt. Bake at 450F (230C) for 15-20 minutes until surface is crackly and golden brown.
To make dip, add all ingredients to a small bowl and whisk until combined. Serve with warm pretzels.
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