Vegan Soft Baked Pretzels

Proof the yeast: Put ¼ cup warm water, maple syrup, and yeast into a small cup and stir until yeast dissolves. If yeast does not foam, try again with another yeast packet.

Make the dough: If you have a mixer with a dough hook, put the flour, salt, oil, proofed yeast mixture, and an additional ½ cup of water (for a total of ¾ cups water) into the mixer. Run on medium low for about 5-6 minutes (until the dough pulls away from the bowl). If you don’t have a dough hook, mix and knead dough ingredients for about 8-10 minutes.

Brush the inside of a large glass bowl with a little bit of oil. Form the dough into a ball and put it in the bowl. Cover and allow the dough to rise for about 40 minutes, or until it has doubled in size.

Preheat your oven to 450 degrees F.

Uncover your dough and punch it down few times. Really let it have it.

Prepare a cookie sheet with parchment paper on it. Set aside.

Prepare an oiled work surface. Cut the dough into 4 or 6 equal sections (depending on the size you want your pretzels), and roll each out to an approx. 18-24 inches long rope.

Grab the ends of each dough rope to make a U shape, then form into a pretzel shape.

Put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.

Drop pretzels, one at a time, into the pot (get close so it doesn’t splash!). Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet. While still wet, sprinkle liberally with coarse salt. Take a sharp knife and cut a 4-6 inch slit along the bottom of the pretzel. (This slit will open up during baking).

Bake for about 14 minutes. Watch them like a hawk – when they’re golden brown, they’re done.