Vegan Wholemeal Pretzels with Pumpkin Seeds
These vegan wholemeal pretzels are easy to make and incredibly moreish! Soft baked pretzels are a great snack, with a salty and chewy crust and a soft fluffy centre.
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These vegan wholemeal pretzels are perfect if you’re looking for something different to mix up your snacking! They’re soft and fluffy with a crunchy pumpkin seed topping.
What are pretzels?
Pretzels are often associated with Germany, but it’s thought that they actually first came from Italy in 610 AD, so these have been around for a very long time!
A pretzel is a knot shaped yeast bread product.
The difference in making pretzels as opposed to a regular bread loaf, is that you boil pretzels before baking them – this is what gives them the chewy texture.
Usually pretzel recipes involve dairy ingredients like butter and eggs, but our recipe is, of course, completely vegan and dairy-free.
Tips for making the perfect pretzel
It’s important to let your pretzel dough rise to obtain the best flavour.
In the recipe below, we recommended leaving the dough for 45 minutes to an hour after kneading, and it should look like it’s doubled in size.
Boiling the pretzels for 10 minutes in water with bicarbonate of soda before baking them is a vital step in making sure they have the desired crispy crust, while still having a lovely chewy inside.
Why top with pumpkin seeds?
As well as giving the pretzels a nice crunchy topping, pumpkin seeds are also a great addition to our diet health-wise. These seeds are full of antioxidants, magnesium and nutrients. They’re also high in fibre, so they fuel our bodies well with long-lasting energy.
Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
- For the dough
- 12 12 ml hot water
- 24 24 ml soya milk
- 0.1 0.1 tbsp sugar
- 0.1 0.1 tbsp dried yeast
- 22 22 g strong white bread flour
- 22 22 g wholemeal flour
- 0.1 0.1 tsp salt
- To boil
- 0.2 0.2 litres water
- 0.4 0.4 tbsp bicarbonate of soda
- To finish
- 0.2 0.2 tbsp coarse sea salt
- 0.4 0.4 tbsp pumpkin seeds
- Mix the hot water and soya milk together, so you have a tepid mixture. Add the sugar and yeast to this mixture and leave to activate for 5-6 minutes.
- In a large bowl, mix the bread flour, wholemeal flour and salt together and slowly add the yeast mixture whilst mixing to form a dough.
- Knead the dough for 5-6 minutes until the mixture is elastic. Leave the dough to prove in a warm place for 45-60 minutes until doubled in size.
- Preheat the oven to 200°C/400°F/Gas Mark 6. Then split the dough into 10 equal pieces, and roll each piece into a 40-50cm long sausage.
- Bend each sausage into a ‘U’ shape, twist the ends together, then fold the ends down to the base of the ‘U’ and press down to seal, forming the classic pretzel shape. Repeat this with all 10 pieces.
- In a large saucepan, bring the water and baking powder to a boil. Once boiling, add each pretzel to boil for approximately 30 seconds, and then remove it from the water.
- Place the pretzels onto a baking tray and sprinkle with the sea salt and pumpkin seeds. Place in the oven to bake for 18-20 minutes until golden.
Each 82g pretzel provides:
1.2g Fat, 0.2g Saturates, 33g Carbohydrates, 1.7g Sugars, 3g Fibre, 6.1g Protein, 0.01g Salt.
Still feeling peckish? Have a go at making this vegan Welsh cakes recipe!