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Dr. Karen S. Lee

Dairy and Egg Free Vegan Pretzel Recipe

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We are putting wheat back to our diet. But that’s it. We are still dairy and egg-free….among other things.

Emily was d-y-i-n-g to have some baked goodies but most recipes contain dairy or eggs.

She found this recipe that has no dairy or eggs and was so thrilled to bake these scrumptious pretzels last Saturday …… before we lost electricity. Again.

Since some of you were salivating when I posted it on my wall on facebook, here is the recipe Emily was willing to share with ya’ll.

SOFT PRETZEL

Ingredients:

1 C of warm water
1 package of dry active yeast
1 1/2 C of flour
2 Tbsp of vegetable oil (we used canola oil)
1/2 tsp of salt
1 1/4 C flour
8 C water
4 tbsp baking soda

Directions:

  1. Dissolve yeast in warm water and let it stand for 10 minutes
  2. Add vegetable oil, salt, and 1 1/2 C of flour to a medium sized mixing bowl and stir thoroughly
  3. Add a 1 1/4 C of flour and knead for 5 minutes.
  4. Let the dough stand for an hour in room temperature.
  5. Meditate for 50 minutes.
  6. When stopped meditating……
  7. Divide the dough into 12 equal balls. Let them rest for 15 minutes. Then, roll them into 18″ pieces in finger widths and shape them into the classic pretzel shapes. Or cut them into sticks.
  8. Preheat oven to 475〫F
  9. Boil 8 C of water and 4 tbsp of baking soda in a large pot.
  10. Let the pretzel pieces rise for 1/2 hour.
  11. Put the pretzels in boiling water for  about 1 minute. Take the pieces out with a slotted spoon onto a parchment paper lined cookie sheet (or greased cookie sheet.) Sprinkle with kosher salt if you want salt. Bake in the oven for about 12 minutes or until the top is golden brown. Serve hot with your favorite toppings.

Emily loves honey mustard. Me? I love honey and sprinkled cinnamon.

Can’t wait to make them again now that we have our power back.

About Dr. Karen Lee

Dr. Karen S. Lee is a retired holistic practitioner with a Doctor of Chiropractic degree who started sharing her tried and true allergy friendly recipes after her children were diagnosed with various food related health issues. Since then, she published Paleo Cooking with your Air Fryer, and Keto Cooking with your Instant Pot. Follow @drkarenslee on Instagram and Facebook and see what's she's cooking up today! And if you've tried any of the recipes, please tag @drkarenslee and let her know!

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Reader Interactions

Comments

  1. Alex

    I made these the other night. They were delicious! Thank you for the great recipe. I hope it is alright, but I posted about these on my recipe blog. I put a link here to your recipe. Let me know if you would like me to take it down.

    Regardless, thanks for the great recipe!

    • ecokaren

      Hi Alex,
      Thanks for sharing and linking it back here. And glad that you liked it enough to post it!

      You have a great vegan recipe site! I’ll be sure to visit often!

      P.S. Did you see my vegan wonton and Korean style tofu recipe here? They are awesome too.

      Thanks for stopping by. 🙂

  2. Abby

    Thanks because I sent my husband to the store to get some yeast and he brought back a glass jar of it and I didn’t think that I would use that whole thing.

  3. Abby

    I was just wondering how big of a package of dry active yeast? I have never bought or used this before

    • ecokaren

      Hi Abby,
      Dry yeast package that I used was a 1/4 oz package. I think most come in that size but I could be wrong.
      Thanks for stopping by. 🙂

Trackbacks

  2. […] Dissolve yeast in warm water and let it stand for 10 minutes. Add the vegetable oil, salt, and 1 1/2 cups of flour to a medium sized mixing bowl and stir thoroughly. Add 1 1/4 cups of flour and knead for 5 minutes. Let the dough stand for an hour in room temperature. Divide the dough into 12 equal balls. Let them rest for 15 minutes. Then, roll them into 18″ pieces in finger widths and shape them into the classic pretzel shapes or cut them as sticks it you’d rather. Preheat oven to 475〫F. Boil 8 cups of water and 4 tbsp of baking soda in a large pot. Let the pretzel pieces rise for 1/2 hour. Put the pretzels in boiling water for about 1 minute. Take the pieces out with a slotted spoon onto a parchment paper lined cookie sheet (or greased cookie sheet.) Sprinkle with kosher salt if you want salt. Bake in the oven for about 12 minutes or until the top is golden brown. Serve hot with your favorite toppings or dipping sauces. I hope this recipe inspires you to make your own soft pretzels at home. For this and other recipes and ideas you can check out the original post at Eco Karen. […]