Vegan Soft Baked Pretzels

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Warm water: Used to activate the yeast and form the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

All-purpose flour: The main structure of the pretzels, providing the necessary gluten for elasticity.

Salt: Enhances the flavor of the pretzels.

Baking soda: Used in the boiling step to give the pretzels their unique texture and color.

Coarse sea salt: Sprinkled on top for added flavor and a classic pretzel look.

When shaping the pretzels, make sure to roll the dough ropes evenly to ensure uniform baking. To achieve a classic pretzel shape, form the rope into a U, then cross the ends over each other twice before pressing them down onto the bottom curve of the U. This will help the pretzels maintain their shape during boiling and baking.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water before mixing with other ingredients.

• 110°f warm water - Substitute with lukewarm almond milk: Almond milk can provide a slightly richer flavor and still activate the yeast effectively.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and can help activate the yeast while adding a subtle flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• salt - Substitute with sea salt: Sea salt can offer a more complex flavor profile and is less processed than table salt.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, but it may slightly alter the texture and flavor of the pretzels.

• boiling water - Substitute with boiling vegetable broth: Vegetable broth can add a subtle depth of flavor to the pretzels.

• To keep your vegan soft baked pretzels fresh, store them in an airtight container at room temperature for up to two days. If you prefer a slightly crispier texture, you can reheat them in the oven at 350°F (175°C) for about 5 minutes.

• For longer storage, wrap each pretzel individually in plastic wrap or aluminum foil. Place the wrapped pretzels in a resealable plastic bag or airtight container and store them in the refrigerator for up to a week. When ready to enjoy, reheat in the oven at 350°F (175°C) for 5-7 minutes.

• To freeze your pretzels, first let them cool completely. Wrap each pretzel tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped pretzels in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date and store in the freezer for up to three months.

• When you're ready to enjoy a frozen pretzel, remove it from the freezer and let it thaw at room temperature for about an hour. For a warm, freshly baked taste, reheat the thawed pretzel in the oven at 350°F (175°C) for 5-10 minutes.

• If you prefer a quicker method, you can reheat the frozen pretzel directly from the freezer. Preheat your oven to 350°F (175°C) and bake the frozen pretzel for 10-15 minutes until heated through and slightly crispy on the outside.

• For an extra touch of flavor, brush the reheated pretzels with a bit of melted vegan butter and sprinkle with additional coarse sea salt before serving. This will give them that fresh-from-the-oven taste and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pretzels on a baking sheet lined with parchment paper. Lightly spritz them with water to prevent drying out. Bake for about 5-7 minutes until they are warmed through and slightly crispy on the outside. This method helps maintain the soft and chewy texture.

• Microwave Method: Wrap each pretzel in a damp paper towel. Microwave on medium power for about 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is quick but might make the pretzels a bit chewier.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegan butter. Place the pretzels in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through. This method adds a slight crispiness to the exterior.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pretzels in the basket, making sure they are not touching. Heat for about 3-4 minutes. This method gives a nice balance of warmth and crispiness.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the pretzels directly on the rack or on a small baking sheet. Heat for about 5 minutes until they are warmed through. This method is convenient and effective for small batches.

• Mixing bowl: A large bowl to combine and mix the ingredients for the dough.

• Measuring spoons: Used to measure the yeast and sugar accurately.

• Measuring cups: Essential for measuring the warm water and flour.

• Thermometer: To ensure the water is at the correct temperature of 110°F.

• Wooden spoon: Useful for mixing the dough initially.

• Floured surface: A clean surface dusted with flour for kneading the dough.

• Damp cloth: To cover the dough while it rises.

• Large pot: For boiling the water and baking soda solution.

• Baking sheet: To place the pretzels on for baking.

• Parchment paper: To line the baking sheet and prevent sticking.

• Slotted spoon: To dip and remove the pretzels from the boiling water.

• Oven: Preheated to 450°F for baking the pretzels.

• Cooling rack: To let the pretzels cool slightly before serving.

Prepare ingredients in advance: Measure and set aside all ingredients before starting. This streamlines the process.

Use a stand mixer: A stand mixer can quickly knead the dough, saving you time and effort.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Preheat oven early: Start preheating your oven while the dough is rising to save time.

Boil water in advance: Have the water and baking soda mixture ready to go as soon as the pretzels are shaped.