Vegan Pretzels | Oil Free & All-Natural Sweetness
Pretzels were always such an amazing treat when I was young, so developing a vegan version was essential.
Here's a simple and delicious recipe that will surely have your tastebuds satisfied.
Preparation Time: 55 Minutes
Cooking Time: 15 Minutes
Total Time: 1 Hour and 10 Minutes
Makes 2 Servings (4 Pretzels)
1 Pitted Medjool Date
1/2 Tsp Yeast
3/4 Cups of Water
1 Cup Wholemeal Flour
1 Cup Oat Flour
2 Tsp Baking Powder
1/2 Tbsp Carob powder + 1 Soaked Medjool Date (blended)
4 Almonds (crushed)
1/2 Tbsp Ground Flaxseeds
1/2 Tbsp Pumpkin Seeds
Soak medjool date in warm water for 5 minutes.
Blend into a syrup form.
Add 1/4 cup water to a bowl, then add 1/2 tbsp date syrup and mix.
Add yeast to this mixture, then allow to sit for 5 minutes.
Place flours in a bowl and mix with baking powder.
Add yeast to the flour mixture after 5 minutes has elapsed and mix.
Add 3/4 cups of water and mix.
Knead the dough for 5 minutes.
Allow to rise for 40 minutes.
Once 40 minutes has elapsed, knock out the air from the dough, then divide equally.
Roll the dough out and shape into a pretzel form.
Bring a pot of water to boil and add 1/2 tsp baking powder.
Place pretzel doughs into the pot for 30 seconds each.
After each pretzel has been removed from the pot, glaze each pretzel with 1/2 tbsp date syrup.
Place in oven for 15 minutes at 230°C.