Vegan pretzel bites

Audrey Egbert

For The Pretzels

1 cup warm water

1 Tbsp coconut sugar or other sugar

1 Tbsp active yeast

3 Tbsp oil or melted vegan butter

3 cups unbleached white flour or all purpose flour + more for dusting

½ to ¾ tsp salt

2 tsp coarse sea salt or kosher salt for sprinkling

subheading: For the baking soda wash:

½ cup boiling water

1 tbsp baking soda

For the cornstarch vegan egg wash

½ cup water

1 tbsp cornstarch

For The Spicy Mustard Dip

½ cup raw cashews soaked overnight

¼ cup or more almond milk

1 to 2 Tbsp Dijon mustard

2 to 4 tsp hot sauce

1 Tbsp nutritional yeast

salt and pepper if needed

herbs like dill or ranch seasoning mix for variation

In a bowl, combine 1 cup warm water, yeast and sugar, Mix and let sit until frothy. 5 mins.

In another bowl, combine, flour and ¾ tsp salt. Mix well. Add the flour, oil and yeast mixture to a stand mixture and knead into a soft smooth dough. Or Add the yeast mixture to the flour. Add the oil and knead for 4 to 6 minutes to make a smooth dough.

Spray water on the dough. cover with a towel and let it rise for an hour or until doubled.

Flatten the dough into a ½ inch thick rectangle. Cut up strips using a pizza cutter. (thinner, about ½ inch thick, for smaller pretzels).Roll the strips between your hands if they are uneven. Cut the strips into inch bites. Place the bites on parchment lined baking sheet, atleast a half inch away from each other.

Preheat the oven to 450 degrees F. Make the baking soda wash: Add baking soda to boiling ½ cup of water. mix and keep aside.

Brush the pretzels liberally with warm baking soda wash. Let them sit for 2 minutes. Then slice the tops using knife or kitchen scissors(optional). Meanwhile Make the cornstarch wash: Mix the cornstarch in ½ cup of water, heat the water over medium heat until it thickens into a sludge. Brush the pretzels with the warm cornstarch wash. Sprinkle granulated salt on the pretzels.

Bake for 13 to 14 minutes or until a nice golden brown color. Serve with your favorite dip

Make the Spicy Mustard dip: Blend the cashews with almond milk until smooth. Add more almond milk if needed. Add the dijon mustard, hot sauce and nutritional yeast. Blend, taste and adjust heat and sauces. Serve!

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