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I was going through some of my old photos, and ran across this one. It reminded me I need to make these again soon! I usually make them in a big batch, and freeze some for later. Easy snack to just microwave from the freezer and have with a bit of mustard. So much better than the frozen ones from the store!
I have tried several different recipes over the years. The “traditional” way of making pretzels is to dip them in a baking soda water bath after rolling them out. Too much work in my book!
Lindsay Nixon from Happy Herbivore has a technique where you just brush on the water/baking soda mixture before baking. Easy, and it gives that authentic taste without the extra boiling step. The recipe can be found in this cookbook:
There are also tons of recipes online for homemade pretzels. Before I started using Lindsay’s, I used a basic one and substituted Bob’s Whole Wheat Pastry Flour for all-purpose.
Here is a good basic Homemade Pretzel recipe from Vegan in The Freezer
At step #14, I would brush with the baking soda/water mixture I mentioned instead of the milk. Of course, you could follow their recipe exactly, but the baking soda/water brushing will give that authentic taste.
For WFPB, look for a recipe that doesn’t contain butter, oil or milk, and use a healthier flour such as the one above.
If you haven’t made pretzels from scratch before, you are in for a treat. So yummy straight from the oven, and any recipe is made healthier with the addition of Whole Wheat Pastry Flour. You can also make them with 100% Whole Wheat Flour, which will result in a denser pretzel, but still good!