sunday baking

12 Jul

I figured I should finish my first World Cup the way I started: with huge soft pretzels.

They’re so much fun to make! The recipe I used was from The Joy of Vegan Baking. As with everything else I’ve tried from this book, it’s a great recipe and pretty easy. Future mods: I’m definitely subbing in some (dairy or non) milk instead of water with the yeast mixture and using milk with the baking soda dredging at the end instead of water. Or perhaps make a buttermilk with oat milk and some vinegar? That might work, too… I might try using a different non-egg binder instead of ground flaxseed, and I’m also going to play with the baking times/temperature as I’d like them softer but still golden.

That sounds like a lot, but actually it’s only because I want to recreate those huge pretzels we had in Munich which were tearably soft yet still golden. Nonetheless, these were damn tasty, a perfect accompaniment to our signature sausage and peppers dish and a lovely staple for watching Spain beat The Netherlands.

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2 Responses to “sunday baking”

  1. pip 12 July 2010 at 6:05 pm #

    mmm … they look great :) … I’d be interested to see/hear the verdict on your altered recipe… then I could try that (not that I’m lazy or anything ;)

  2. Laura 13 July 2010 at 3:54 pm #

    I really need to find a proper German pretzel recipe…I want to know what they glaze with as they taste different to every other soft one I’ve had elsewhere! Good luck with the recipe tweaking though.

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