Pretzel Bread Rolls
- Number of Servings: 8
Ingredients
2 ¼ tsp (1 package) yeast1 cup water (110-120 degrees)2 Tbsp room temperature non-dairy milk 1 Tbsp dark brown sugar3 Tbsp or pure olive oil1 tsp fresh ground sea salt2.5 cups bread flour4 quarts water½ cup baking sodaSalt to taste2 Tbsp melted non-dairy butter* optional
Add yeast, water, non dairy milk, dark brown sugar and non dairy butter into a large bowl, whisking until all ingredients are combined. If you using rapid rise yeast proceed to rest of directions. If using regular let sit 10 minutes to activate.
Mix in the sea salt. Then slowly add the flour to the bowl, one cup at a time. The dough will be slightly tacky, but firml. Once well combined, oil a bowl, and place the dough ball in the bowl. Cover with a damp towel for 30 minutes.
After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Then place the dough back in the bowl, recover it with the damp towel, and let rise for 1 hour.
Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl and gently degas it. Form dough into shape of your choice - I usually cut dough into 8 - 10 hunks of dough, all of varying size, to accommodate different appetites (Recipe is for 8 chunks all the same size)
Roll each chunk in your hand and carefully drop dough into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat as needed with remaining dough shapes.
Sprinkle freshly ground salt over the bread to your specific tastes. Depending on the size of the dough you working with you may need to cut a small incision on the top of the dough so it can expand while it cooks.
Bake until golden brown. Removed from the oven and enjoy!
Optional: Immediately brush the melted vegan butter over rolls, to guarentee a soft crust if not eating immediately. (Not factored into nutritional info)
Number of Servings: 8
Recipe submitted by SparkPeople user VEGANRAWKSTAR.
Mix in the sea salt. Then slowly add the flour to the bowl, one cup at a time. The dough will be slightly tacky, but firml. Once well combined, oil a bowl, and place the dough ball in the bowl. Cover with a damp towel for 30 minutes.
After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Then place the dough back in the bowl, recover it with the damp towel, and let rise for 1 hour.
Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl and gently degas it. Form dough into shape of your choice - I usually cut dough into 8 - 10 hunks of dough, all of varying size, to accommodate different appetites (Recipe is for 8 chunks all the same size)
Roll each chunk in your hand and carefully drop dough into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat as needed with remaining dough shapes.
Sprinkle freshly ground salt over the bread to your specific tastes. Depending on the size of the dough you working with you may need to cut a small incision on the top of the dough so it can expand while it cooks.
Bake until golden brown. Removed from the oven and enjoy!
Optional: Immediately brush the melted vegan butter over rolls, to guarentee a soft crust if not eating immediately. (Not factored into nutritional info)
Number of Servings: 8
Recipe submitted by SparkPeople user VEGANRAWKSTAR.
Nutritional Info Amount Per Serving
- Calories: 201.1
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 159.5 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 1.3 g
- Protein: 5.0 g
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