Hey there, fellow foodies!

Feeling that cozy, autumnal vibe kicking in? Me too! The days are getting shorter, the air is crisp, and my cravings for warm, comforting treats have officially reached peak levels. Lately, I've been dreaming of soft, chewy pretzels. But, let’s face it, finding good vegan ones can be a real challenge. So, what's a pretzel-loving plant-based pal to do? Get baking, of course!

And guess what? Making your own pretzels is surprisingly simple and loads of fun. Forget store-bought, these homemade vegan pretzels are in a league of their own. Plus, you get to control all the ingredients, so you know exactly what you're putting into your body – always a win in my book!

The Magic of the Dough

First things first, let's talk dough. We're keeping things classic with a mix of all-purpose and bread flour (feel free to experiment!), a touch of yeast, salt, melted vegan butter (or coconut oil if you prefer), and some lukewarm water. Mix it all up to form a rough dough.

Knead it Like You Mean It!

Now, for the fun part—kneading! Turn that scraggly dough onto a lightly floured surface and get your hands in there. We’re talking about good old-fashioned hand kneading! Stretch, fold, and rotate, giving that dough some real love for about 10 minutes or until its smooth and elastic. Alternatively, use a stand mixer if you have one. Think of it as a mini arm workout!

Proofing, or Not!

Pretzels are pretty chill when it comes to rising time. You can let the dough double in size for maximum fluffiness (about 60-90 minutes), or if you're in a hurry, they will work just as well without the full proof, though you may end up with a slightly skinnier but no less delicious pretzel. It's your call!

Shaping Time

Once your dough is ready, it’s time to divide and conquer. Divide the dough into 8 equal parts, roll each into a long snake, and shape into that classic pretzel form. Don't stress if they're not perfect—it’s all part of the charm!

The Baking Soda Bath

This is where the magic happens! A quick dip in a baking soda bath is what gives these pretzels their gorgeous color, perfectly crispy crust, and satisfyingly chewy inside. Simmer each pretzel for just under a minute, then place on a rack to cool down slightly. I like to be a bit extra and spoon the soda mixture over the top to get an even colour and texture.

Bake & Enjoy!

Finally, sprinkle with flaky salt (or any topping you fancy), bake until golden brown, and voila—your homemade vegan pretzels are ready to rock! Oh, and I've included a simple yet divine mustard dip below to take things to the next level!

Recipe

Yields: 8 pretzels Prep time: 45 minutes Cook time: 15 minutes

Ingredients

For the Pretzels

• 500g / 4 cups wheat flour (mix of all purpose and bread flour)
• 2 tsp fine salt
• 12g / 1 tbsp fine / caster sugar (optional)
• 8g / 2 tsp instant dried yeast
• 50g / ¼ cup vegan butter (or odourless coconut oil, or liquid oil)
• 300ml / 1 ¼ cups lukewarm water
• 50 g / 3 tbsp baking soda
• Flaky salt, for topping

For the Mustard Dip

• 30 ml / 2 tbsp mustard (50% Dijon, 50% wholegrain is amazing!)
• 15 ml / 1 tbsp vegan mayo
• 15-30 ml / 1-2 tbsp maple syrup, to taste
• 5 ml / 1 tsp apple cider vinegar
• Salt, to taste

Instructions

Get Started

1. In a large bowl, mix the flours, salt, and dried yeast.
2. Melt the vegan butter (or coconut oil) and measure out the lukewarm water. Pour the liquids into the flour mixture, mixing with a spoon until roughly combined.
3. Turn the dough onto a work surface and knead for 8-10 minutes until smooth and elastic. Adjust the water as needed if the dough is too dry or sticky.
4. Place the dough in a clean bowl, cover, and let it rest for 20-30 minutes (for skinnier pretzels) or until doubled in size (1-1.5 hours) for fluffier ones. You can skip the proofing stage if short on time, but they may not be as fluffy.

Shape & Simmer

1. Preheat the oven to 220°C/425°F and line two baking trays with baking paper.
2. Once the dough has doubled in size (if doing the full proof), punch out the air and divide it into 8 equal portions (approx. 100g each).
3. Roll each portion into a 60 cm/24-inch snake. Form a U-shape, cross the ends, and twist, pressing the ends into the dough to form a pretzel shape.
4. Bring 1 litre / 4 cups water with baking soda to a gentle simmer in a medium pot.
5. Simmer each pretzel for 30 seconds on each side, then place on a drying rack.

Bake & Dip

1. Sprinkle the pretzels with sea salt and bake for 12-15 minutes until golden brown.
2. While the pretzels are baking, mix all the ingredients for the mustard dip in a small bowl and season to taste.
3. Serve the pretzels warm with the mustard dip and enjoy!

Notes

*Feel free to experiment with different flours, but be mindful that this may change the liquid ratios. *If using active dry yeast, activate it in the water first following the packet instructions *The pretzels taste best fresh, but they can be toasted for a few minutes the next day or frozen for up to 2 months.

Final thoughts

So there you have it—a simple and fun way to enjoy amazing homemade, healthy, and vegan pretzels. Whether you’re a seasoned baker or just starting out, these pretzels are sure to be a hit! Why not give them a try? And don’t forget to let me know how they turn out!