When it comes to Thanksgiving, I love to explore new homemade breads! Year round it can be easier for many just to pick some up, but I promise.. homemade bread is not as difficult as you think!
And pretzel bread, is a great place to start when it comes to effortless bread!
Out of all the bread types, pretzel bread is my absolute favorite. The texture, the flavor, the versatility, the easiness, it’s hands down my go to next to bagels. They all sound involved, but I’ve had the best experience with those 2 types and I use to dread making bread. When it comes to bread, I’m always one of those nutritionists who embraces balance. On EDS you’ll find recipes featuring everything from white flour to almond flour, but no matter what you find on EDS.. we never compromise when it comes to the final product.
When thinking of a bread recipe I loved the idea of a pretzel loaf. If you’re looking for rolls, classic pretzels, or bagels I have those too on EDS. Today you can find some ready made pretzel bread options, but I promise you hands down, there is nothing like the homemade version and it’s made sans artificial flavors, preservatives etc. 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 the dough if desired to create even more flavor, it’s the perfect bread for any table spread, the butter pairs seamlessly with the flavors of pretzel bread, you can make these into rolls or buns, they have aesthetic appeal making them 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 homemade bread, you have to try these new vegan Pretzel Loaves with Garlic Herb Butter!!
Combine with your hands until it forms a dough. Gradually add in the 1/4 cup of flour if needed. If the dough is still tough after a min or so, add a lil water a 1tsp 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 in bowl. Cover with plastic wrap or a towel. Let proof for 1 hour or until double in size.
Make the vegan butter: Throw everything in a shallow bowl and combine. Set aside.
Remove the dough from the bowl and lightly shape into a loaf. If you shape it too much it will have to rise again. Cover with plastic wrap.
Preheat the oven to 425 Fahrenheit.
In large pot, combine water and baking soda and bring it boil.
Soak the pretzel bread one at a time for 20-30 seconds on each side. They should float to the top. Any more and they may have too much of a metallic taste.
Place pretzel bread on a baking sheet covered in parchment paper.
While still damp from the baking soda bath, sprinkle with kosher salt and make 3 slices on the top with a sharp knife. 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 with garlic herb butter.
If you use Rapid Rise yeast, just throw everything in together versus activating the yeast
If you’re in a crunch for time you can also set the oven to 200 degrees, turn it off and leave door open. Place the bread in there covered and allow to rise.