Pretzel Buns, I do love them.

Pretzel Buns

I love bread, can't get through a day without it.  I try to make it healthier, by using spelt flour, and coconut sugar instead of the more refined sugars. This recipe is highly addictive, so try not to make it too often.

Pretzel Buns adapted from this recipe
SERVES 12 , 1 dozen pretzel rolls

    * 1 1/3 cups Warm Water
    * 2 tablespoons Warm Non Dairy Milk
    * 2 1/4 teaspoons Active Dry Yeast
    * 1/3 cup Coconut Sugar
    * 2 tablespoons Earth Balance Spread, melted
    * 2 cups Unbleached All Purpose Flour
    * 2 cups Spelt Flour
    * Kosher Salt or Pretzel Salt
    * 2 quarts Cold Water
    * 1/2 cup Baking Soda

   1. In the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water with the yeast and let stand until foamy.
   2. Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. Mix until a nice pliable ball of dough is formed.  Add more flour if necessary.
   3. Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic wrap and a damp cloth, let sit for 10 minutes.
   4. Pat dough into rolls or buns and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the dough rest for an additional 30 minutes.
   5. Preheat the oven to 425°. Place baking parchment paper onto 2 baking sheets.
   6. In a large stockpot, bring the cold water to a rolling boil and add baking soda.
   7. Drop two rolls into the boiling water and boil for no more than 30 seconds, turning once. Carefully remove with slotted spoon or spatula and hold above pot and let drain. Sprinkle with salt. Repeat  until all dough has been boiled and salted.
   8. Arrange rolls on the parchment covered baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
   9. Let cool on the baking sheets for about 5 minutes, then transfer them to a rack.
  10. Serve warm or at room temperature.

Comments

Post a Comment

Popular posts from this blog

Cool, Creamy, and Delicious

Image
Vegan Cherry Cream Cheese Pie My husband has been craving the Cherry Cream Cheese Pie he remembers from the summers before we went vegan. Our kids are less picky just wanted something sweet and cool. Today, I realized I was up to the task with a little help from Mama Pea with a vegan version of sweetened condensed milk . It looks like the old pie, it smells like the old pie, and yes, it tastes like the old pie. You can't see it, but I am definitely doing a victory dance here. As always, my non-dairy milk of choice for the sweetened condensed is So Delicious Coconut Milk. You are lucky I was able to get a camera shot of this it is disappearing fast. Next time, I might try adding another 4 oz of Cream Cheese substitute or using full fat canned coconut milk instead of So Delicious for the non dairy sweetened condensed milk to try for a thicker consistency, but the taste was awesome, as is.  Seriously, you should try it right now. Vegan Cherry Cream Cheese Pie 1 pkg. Ext...
Read more

Another Good Muffin day..

Image
I like to give the kids a good snack and sometimes muffins just fit the mood.  These are sure to please and I hope you will like them as much as we do. So if you're feeling funky, put the lime in the coconut:) Lime and Coconut Muffins yields 12 muffins 1 cup All Purpose Flour 2/3 cup Spelt Flour 1/3 cup Coconut Flour 1 tbsp Baking Powder 1/2 tsp Salt 1/2 cup Unsweetened Shredded Coconut 1/3 cup Tofutti Sour Cream Substitute or Plain Non Dairy Yogurt 2/3-3/4 cup So Delicious Coconut Milk (until it is the right consistency) 2/3 Demerara sugar 1/2 cup Extra Light Olive Oil 1/3 cup Lime Juice 1 tsp Vanilla Preheat oven to 400 degrees. Line 12 muffin tin cups with paper liners. Combine flours, baking powder, salt and coconut in a large bowl, using a whisk to blend together. In a medium bowl, whisk together the sour cream substitute, coconut milk, sugar, oil, lime juice and vanilla. Pour into the bowl with the flour mixture and stir until just combined. Divide the batt...
Read more

Pizza Lounge in Dallas

Image
Vegan Sofa King at Pizza Lounge We had the opportunity to try a vegan pizza night at Pizza Lounge . We were lucky enough to choose Sunday evening as the time to go. On this particular Sunday, they had live music. The music was played by a great group of guys known as The Poor Kings . We ordered the Un-humus appetizer and a vegan version of PL's Sofa King. Check out the menu for the details on all the pizzas they can make vegan for you.  The un-humus could use more salt, garlic, and extra virgin olive oil, but the flat bread was awesome.  As for the pizza, they tossed on every one of their vegan meat substitutes with a decent sauce and excellent crust.  I would have like some more vegetables and an addition of olives, but it was a good pizza, and a great funky atmosphere to go with the live band.  I would highly recommend you try it out if you are ever in the area.  If it is Sunday night and The Poor Kings are playing, I might just be there. ;)
Read more