Vegan Pretzel Bites with Spicy Mustard Dip

veganricha.com

merav

subheading: For The Pretzels:

1 cup ( 250 ml) warm water

1 Tbsp active dry yeast

1 Tbsp coconut sugar or other sugar

3 cups ( 375 g) unbleached white flour or all purpose flour + more for dusting

½ to ¾ tsp salt

3 Tbsp oil or melted vegan butter

2 tsp coarse sea salt or kosher salt, for sprinkling

subheading: For The Baking Soda Wash:

1 tbsp baking soda

½ cup ( 125 ml) boiling water

subheading: For The Cornstarch Vegan Egg Wash:

1 tbsp cornstarch

½ cup ( 125 ml) water

subheading: For The Spicy Mustard Dip:

½ cup ( 64.5 g) raw cashews soaked overnight

¼ cup ( 62.5 ml) almond milk plus more, if needed

1 to 2 Tbsp ( 1 to 2 Tbsp) Dijon mustard

2 to 4 tsp ( 2 to 4 tsp) hot sauce

1 Tbsp nutritional yeast

salt and pepper, if needed

Directions at veganricha.com

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