Looking for a highly satisfying savory snack? These soft and chewy rye pretzels are it! I highly recommend having some mustard nearby for dipping.
In Easy Plant-Based Cooking for Two: Delicious Vegan Recipes to Enjoy Together, chef Lei Shishak shares 80 extraordinarily delicious meat-free recipes for pairs. From morning beverages to baked goods, breakfast to lunch, mid-day snacks to sides, dinner to dessert, this book is a must-have for plant-forward enthusiasts, plant-based dieters, vegans, veg-curious, and anyone in between! All 80 mouthwatering recipes are perfectly portioned for two but can also work for larger households where varied eating preferences often exist. Small-batch cooking isn’t complicated or restrictive. It cuts down on waste and leads to greater variety in meals.
Rye Pretzels
LEI SHISHAK is the author of multiple cookbooks and a CIA-trained chef with a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. After heading pastry kitchens at notable LA and Orange County restaurants, Lei founded Sugar Blossom Bake Shop in San Clemente, CA, and has been featured in People, Riviera Magazine, Sunset Magazine, Los Angeles Daily News, and many more media outlets. She is a food editor at AllRecipes and has penned for Munchery.
Ingredients
- 1/3 cup warm water (110°F)
- 1 teaspoon brown sugar
- ¾ teaspoons active dry yeast
- ½ cup all-purpose flour
- ½ cup rye flour
- 1 tablespoon vegan butter, melted
- ½ teaspoon salt
- 5 cups water
- ¼ cup baking soda
- coarse salt for sprinkling
Directions
- In an electric mixer bowl, stir together the warm water, brown sugar, and yeast. Let sit for 5 minutes for yeast to activate. Add the flours, melted butter, and salt and mix with the paddle attachment on low to medium speed for 3 minutes. Transfer dough to a lightly greased bowl. Cover and let rise until doubled in size, about 1 hour.
- Preheat the oven to 400°F. Line a baking tray with parchment and set aside.
- Divide dough in half. Working with one piece at a time, use your palms to roll the dough on the counter into a 20-inch-long rope. Shape into a “U,” intertwine the ends, bring the twisted ends toward you, and gently press the ends onto the bottom curve of the pretzel.
- In a large-rimmed pan, bring 5 cups water to a boil over high heat. Add the baking soda (mixture will bubble). Immediately lay the pretzels in the water and let them boil for 45 seconds. Use a slotted spatula to transfer the pretzels onto a dish towel and dab them dry. Transfer the pretzels to the prepared tray and sprinkle tops with some coarse salt.
- Bake for 10 to 11 minutes until pretzels are golden brown.
