There’s something magical about a homemade pretzel—its golden crust, soft interior, and that unmistakable twist. After a recent road trip to Quebec City, where I indulged in the local Winterfest and its array of warm pretzels, my desire to recreate this delicacy at home was ignited. Despite the charm of the vendors’ pretzels, nothing compared to the taste and satisfaction of homemade bread.
But what are the origins of these twists of salt dough?
Legend has it that pretzels were first crafted by monks in Italy or France as a reward for children who learned their prayers, symbolizing arms crossed in prayer. By the 12th century, pretzels had become a symbol of good luck, prosperity, and spiritual fulfillment in Germany, a tradition which persists in some areas to this day.
Tradition or not, they certainly are a favorite winter treat in my household. So, on a chilly February afternoon, with the fireplace crackling and the warm scent of oakwood filling the room, I embarked on the journey to craft the most exquisite, doughy, vegan soft pretzels in my kitchen.
Prep Time: 45 min | Proof 1: 1½ hrs, Proof 2: 25-30 min | Cook Time: 28-30 min for poaching and baking | Makes: 10 medium pieces
the Dough
- 3 ½ cups flour – all-purpose
- 1 1/3 cups water – lukewarm
- 2 tbsp butter, plant-based – melted and cooled
- 3 tsp active dry yeast
- 2 tsp salt
- 1 tsp sugar
The “Egg Wash”
- 5 tbsp maple syrup
- 1 tsp milk – plant-based
- Sea salt- coarse
the salt Dough
Put the water in a small bowl and sprinkle yeast on top. Set aside until bloomed (e.g., dissolved and foamed in the water).
In a large mixing bowl, combine flour (2 cups to start), salt, and sugar. Add the bloomed yeast and stir well with a wooden spoon until a slack and wet mixture is obtained. Add the melted butter and the remaining flour while mixing with your hands. As the dough begins to form, tip onto a floured workbench and knead for 5 to 7 minutes, or until an elastic, smooth dough is obtained. Place in an oiled bowl, cover with a dry tea towel, and proof for 1 ½ hrs, at least until doubled in size.
Punch the dough to make the air escape, roll out into a long log, and slice into 10 equal portions. Wet your hands with clean water to help roll each portion of salt dough into a thick coil about 1/2” in diameter. Make the pretzel knots any shape you wish. Place the knots on an oiled pastry board and proof for another 25-30 minutes.
Bring a large pot of water to a boil, about 10 cups-worth of water, and add 2 tbsp baking soda. When the water starts to bubble again after adding the powder, poach the pretzels for 30 seconds, one at a time. Drain and place on a dry, clean cutting board or dish lines in parchment paper to cool for a few minutes.
Preheat the oven to 400° F.
Grease a large cookie sheet with butter. Lay out the pretzels on the prepared sheet, about 2” away from each other, and brush with maple syrup wash (syrup diluted with 1 tsp plant-based milk). Sprinkle with generous coarse sea salt and bake the middle shelf for 10 minutes. After that, reposition the sheet on the second shelf from the top and bake for an additional 8 to 10 minutes, or until dark, but not burnt, golden-brown.
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EXTRAS AND TIPS
I made two different sizes for this batch bake to accommodate my friends’ and family’s taste. Some like their pretzels harder (smaller pretzels will be harder), while others doughier (larger pretzels will be doughier). To make everyone happy, I shaped the bread to slightly different sizes.
Poach your pretzels one at a time, as putting too much gluten in the boiling water will lower its temperature. If you leave gluten in water that isn’t boiling it will dissipate the structure resulting in a gooey mess.
German Winterfest in Downtown Québec City, Canada.
