Large Soft Pretzels Recipe

These pretzels boast a tender, chewy interior encased in a delicately crisp golden-brown exterior, offering a sleek contrast that's simply delightful. The subtle sweetness of the dough, enhanced by a touch of sea salt sprinkled on top, creates a flavor profile that's both nuanced and satisfying. Brushed with melted vegan butter, these pretzels achieve a rich, buttery finish without compromising on plant-based principles.

Ingredients

1 1/2 cups warm water (about 110°F)
1 tablespoon sugar
2 teaspoons kosher salt
2 1/4 teaspoons active dry yeast (1 packet)
552 grams all-purpose flour (approx 4 1/2 cups)
2 tablespoons olive oil
Additional olive oil (for greasing)
2/3 cup baking soda
10 cups water
Vegan butter, melted (for brushing)
Coarse sea salt

Instructions

In a large bowl, combine the warm water, sugar, and kosher salt. Sprinkle the yeast on top and let sit for 5 minutes or until the mixture begins to foam.

Add the flour and 2 tablespoons of olive oil to the yeast mixture. Mix until the dough comes together. Knead the dough on a floured surface until smooth and elastic, about 5 minutes.

Oil a large bowl with a bit of olive oil, place the dough in the bowl, and turn to coat with oil. Cover with a clean damp cloth and let rise in a warm place for about 1 hour, or until the dough has doubled in size.

Preheat your oven to 450°F (232°C). Bring 10 cups of water and the baking soda to a rolling boil in a large pot.

Turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece into a 24-inch rope.

You can shape your pretzels however you want. There are several different shapes you can do, so it's not that important as long as you're happy with it. The traditional way is to make a U-shape with the rope, hold the ends of the rope and cross them over each other and press onto the bottom of the U in order to form the shape of a traditional pretzel.

One by one, gently lower the pretzels into the boiling water for 30 seconds each. Remove them from the water using a large flat spatula.

You can optionally create slits on the tops of the pretzels if desired (not required).

Place the boiled pretzels on a baking sheet lined with parchment paper. Brush each pretzel with melted vegan butter and sprinkle with coarse sea salt. Bake for 12-14 minutes or until golden brown.

Remove the pretzels from the oven and let them cool on a wire rack for at least 5 minutes before serving.

Serve with your favorite dip. My favorites are a chickpea cheese sauce or plant-based ranch dressing (I recommend Hidden Valley brand).