Ingredients
Units
Scale
Pretzel Bread:
- 1 cup 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
Garlic Herb Butter:
- 1/2 cup vegan butter
- 3 cloves garlic, minced
- 2 tbsp chopped parsley
- 1/2 tsp salt
Instructions
- In a large bowl, add 2/3 cup warm water, sugar, and yeast.
- After 5 minutes, add the oil, 1 cup of the bread flour, white flour and salt to the yeast mixture.
- 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.
Notes
- Prep Time: 1 hr
- Cook Time: 10 mins