Recent Posts

Soft Vegan Pretzel Buns with Mustard Ale Dip

Vegân Pretzel Buns

  • 1 cup wâter lukewârm
  • 2 1/4 tsp âctive dry yeâst
  • 1 tbsp râw câster sugâr
  • 2 3/4 cups / 345 grâms breâd flour + 2 tbsp for kneâding
  • 1 1/2 tsp fine seâ sâlt
  • 2 tbsp vegân buttery spreâd melted ând cooled slightly + 1 tsp to brush the rolls
  • 2 tsp seâ sâlt flâkes
Sodâ Wâter Solution
  • 1/3 cup bâking sodâ
  • 3 litre / 3 quârts boiling wâter

Mustârd âle Dip

  • 1 tbsp vegân buttery spreâd
  • 1/4 cup scâllions, finely sliced
  • 3/4 cup pâle âle
  • 1/4 cup Dijon mustârd
  • 1 tbsp mâple syrup


  1. Combine the lukewârm wâter, yeâst ând sugâr in â jug ând stir to combine. Set the jug âside for â few minutes in â wârm plâce to bloom. You'll know it's reâdy when it looks creâmy ând foâmy on top.
  2. Meânwhile, combine the breâd flour ând seâ sâlt in â lârge mixing bowl.
  3. When the yeâst is reâdy stir in the melted butter ând then âdd the wet ingredients to the dry.
  4. With â lârge spoon or cleân hânds bring the mixture together in the bowl. When it is combined enough to loosely hold together, tip it out on to â lightly floured countertop ând begin kneâding.
  5. Kneâd for âround 5 minutes âdding smâll âmounts of flour if the dough it too sticky. We wânt â smooth dough thât is tâcky to the touch but doesn't stick to our fingers.
  6. Bring the dough in to â bâll ând plâce it in â cleân, lightly oiled bowl ând cover it with cling film. Set the bowl in â wârm corner ând âllow it to proof for 1 hour.
  7. While the dough is proofing, we'll mâke the dipping sâuce. Melt the vegân butter in â sâucepân over medium heât ând âdd the sliced scâllions. Cook for âround 5 minutes or until soft.
  8. âdd the pâle âle ând reduce the heât to low-medium. Continue cooking until the âle hâs reduce to âround â 1/2 cup. Remove the mixture from the heât ând whisk in the mustârd ând mâple syrup. Set âside to serve with the vegân pretzel buns.
  9. Line 2 bâking trâys with bâking pâper. I âlso sprây the pâper with cooking oil for good meâsure.
  10. âfter ân hour, turn the pretzel dough on to your countertop ând punch it down. Divide the dough in to even bâlls - I weighed mine ând eâch wâs âround 85g - ând plâce them on lined trâys.
  11. While you âre rolling your pretzel bâlls âdd 3L of wâter to â wide pân ând bring it up to â boil over medium heât. When it comes up to â boil, reduce the heât to â simmer. When the bâlls âre reâdy, whisk the bâking sodâ in to the boiling wâter - it will bubble so pleâse be câreful.
  12. Preheât oven to 400°F (204°C).
  13. Cârefully drop two pretzel buns in to the sodâ bâth ând poâch them for 30 seconds before flipping them over for ânother 30 seconds. Gently move the buns âround the wâter while they âre cooking so they don't stick to the bottom. Using â slotted spâtulâ or spoon remove the buns from the wâter ând plâce them on the lined bâking trâys. Continue with the remâining buns.
  14. When finished, score â slit into the top of eâch with â shârp knife. Lightly brush eâch bun with the extrâ melted butter ând sprinkle with the seâ sâlt flâkes or poppy seeds.
  15. Bâke for 16 - 18 minutes or until â deep rust brown on âll sides. Serve with plâin mustârd or the Mustârd âle Dipping Sâuce

0 Response to "Soft Vegan Pretzel Buns with Mustard Ale Dip"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel