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Cinnamon Crunch Soft Pretzels

Just like those incredible crunchy-sweet bagels we all know and love…made into a pretzel! So chewy, relatively simple to make, and only requires a handful of ingredients. 100% vegan and a great dessert or snack!

Ingredients

DOUGH:
1 packet active dry yeast
1 and 1/2 cups warm (~110 degrees F) water
2 Tbsp. granulated sugar*
~4 and 1/4 cups Bob’s Red Mill Organic All-Purpose Flour (affiliate link)
big pinch salt
2 Tbsp. vegan butter, melted
CINNAMON CRUNCH TOPPING:
1/2 cup Bob’s Red Mill¬†Organic All-Purpose Flour (affiliate link)
1/2 cup brown sugar
1 tsp. cinnamon
pinch salt
4 Tbsp. cold vegan butter
unsweetened plant milk, for brushing
BAKING SODA BATH:
4 cups water
1/3 cup baking soda
GLAZE: (optional?)
1 cup organic powdered sugar
2-3 Tbsp. unsweetened plant milk
splash vanilla extract

Instructions

  1. DOUGH: Add your yeast, warm water, and sugar to the bowl of your stand mixer. Give it a quick mix with a wooden spoon, and allow it to sit for 5-10 minutes to bloom. You’ll know it’s ready when it’s foamy and smelling like bread!
  2. Add your flour, salt, and vegan butter, and mix with the hook attachment. Start on low speed, then increase to medium, and mix for 5 minutes. The dough should pull away from the sides and be in one homogenous ball.
  3. Take a large bowl and oil it with olive oil or your favorite neutral oil. Place the dough in that bowl, cover with a damp towel, and allow to rest for 1 hour. 
  4. TOPPING: Meanwhile, make your topping. Combine all of your ingredients in a small bowl, pinching the butter between your fingers so that it breaks down and is coated in the flour-sugar mixture. You want the butter balls a bit smaller than peas – it’ll stick better to the pretzels. Place in the fridge until needed.
  5. After that hour, remove your dough from the bowl onto a lightly floured work surface. Divide into 8 pieces, stretch each piece to ~26 inches long, and then fold it into a pretzel – make a U, twist the ends twice, then fold the ends on top of the curved part of the U (see post for pictures).
  6. BATH: Line two baking sheets with parchment paper. Bring your water and baking soda up to a boil in a medium pot. Once boiling, carefully boil each pretzel one-by-one for 30 seconds (I flipped mine at the 15-second mark). Place on your baking sheet.
  7. ASSEMBLE AND BAKE: Preheat your oven to 450 degrees F. Working with one pretzel at a time, brush it with your plant milk all over the tops and sides. Generously cover with your topping mixture, pressing down slightly so that it sticks.** Cover the tops and sides.
  8. Bake for 12-15 minutes, or until golden and cooked through. Allow to cool on a cooling rack, then serve immediately (with the glaze, which you can whisk up together to serve!).

Notes

*I used raw cane sugar, but regular ol’ granulated sugar works too
**Make sure that you’ve cleaned up most of the topping that fell on your parchment – it’ll burn in the oven because we’re baking at such a high temp!
Pretzel recipe slightly adapted from Alton Brown.

Keywords: soft pretzel recipe, cinnamon crunch, vegan soft pretzels

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