Tue, 03 Feb 2009 05:51:08 GMT

I made pretzels last Thursday. They were super good and tasty. I tried to make a batch vegan it worked out for the most part.

Vegan batch. the dough didn't raise as much in the oven, I talked with Dan who told me that unsweetened coconut milk might help with the egg replacer to get it to work better

Vegan octopus pretzel

Non-vegan pretzels they are more golden brown.

Angel and Dan were really the only people to eat the vegan ones. But i didn't really get to have other people try them. Maybe next time.

Soft Pretzel recipe:
Makes 32 pretzels

2 packages Active Dry Yeast
2 cups warm water (105°F-115°F)
1/2cup sugar
2 teaspoons salt
1/4 margarine, softened **Smart Balance **
1 egg (at room temperature) **Ener-G Egg Replacer**
7 cup unsifted flour (about) **I used 8cups by the end**
1 egg yolk **Ener-G Egg Replacer**
2 tablespoons water
coarse salt

Dissolve yeast in warm water. stir in sugar, salt, margarine, egg and 4 cups flour. beat until blended. Stir in enough more flour to make stiff dough. **Mixer works with dough hook**

On floured board knead until smooth and elastic, about 8-10 minutes. place in a greased bowl; turn to grease top. Cover tightly and refrigerate 2 to 24 hours.

On floured board divide dough into 32 equal pieces. Roll each piece into a 20inch long rope. Shape each rope into a pretzel. Place on greased baking sheets. Combine egg yolk and water; brush pretzels with mixture. Sprinkle with coarse salt. Cover; let rise until doubled, about 30 minutes.

Bake at 400°F 15 minutes, or until done. Remove from sheets and cool on wire racks.
**I ended up cooking for 13 but all ovens are not the same**

nooodlesaurus