Our Weekly Bread: Whole Wheat Soft Vegan Pretzels


I've never really had a sweet tooth. Don't get me wrong. Dessert is awesome but I would rather have some tasty bread than a slice of cake. One of my favourite treats are soft pretzels. My recipe is adapted from this one. You will need: 2 1/2 cups of whole wheat flour, 1 package of instant yeast, 1 teaspoon of sugar, 1 cup of warm water, 1/2 cup of melted vegan margarine, and coarse salt.

Start out with the paddle attachment on your mixer. Add the flour, yeast, sugar, and water. Mix for about a minute. Switch to the dough hook attachment next and run your machine for another five minutes. When the dough is finished kneading, remove it from the bowl and spray the bowl with cooking spray. Return the dough to the bowl and cover with plastic wrap and a dish towel. Place the bowl in a warm place and allow the dough to rise for 30 minutes.

When your dough has doubled in size toss it out onto the counter and punch it down. Divide the dough into eight equal pieces. Next you're going to roll out the pieces into log shapes about 30 centimetres long. To make the pretzel, grab the ends of dough and cross them over creating a rounded heart.

Meanwhile, fill a large pot with water and bring to a boil. When the water has boiled, carefully add a 1/2 cup of baking soda to the water. Take two pretzels at a time and gently drop them into the water. Use a spoon to splash the tops with hot water. Take them out after 30 seconds using a slotted spoon and repeat with the rest of the pretzels. Line a baking sheet with parchment paper a place 4 pretzels on the sheet. With a brush, slather the pretzels with some of the melted margarine and then sprinkle with coarse salt. Bake these at 450F for 10-12 minutes. Repeat with the second half of the pretzels. I also reserve a bit of margarine to slather on after baking too.


These are best fresh out of the oven but they keep for two days when covered and kept at room temperature. I like to dip mine in honey mustard. Enjoy!


Happy Wednesday!