Bavarian Pretzels: Vegan-Friendly Or Not?

Bavarian pretzels are a popular snack, but are they vegan-friendly? With German food not being the most veggie-friendly, it can be hard to know what's safe to eat. The traditional recipe for pretzels, or Laugenbrezel, involves dipping the dough in lye, which is the stuff soap used to be made of. However, there are now many vegan alternatives available, and even recipes to make your own at home. So, if you're craving a soft, fluffy pretzel, there are plenty of vegan options to choose from!

Ingredients for vegan Bavarian pretzels

There are a variety of vegan Bavarian pretzel recipes, but the ingredients generally include:

• Flour: Recipes often call for all-purpose flour, but bread flour or a mix of all-purpose and bread flour can also be used.
• Liquid: Water is typically used, but some recipes may use plant-based milk alternatives such as oat or almond milk.
• Sugar: White sugar is common, but coconut sugar or maple syrup can also be used.
• Yeast: Active dry yeast or instant yeast is necessary for the dough to rise.
• Fat: Vegan butter or margarine is used, and some recipes suggest brushing the pretzels with additional melted vegan butter before serving for extra flavour. Oil can also be used as a substitute.
• Salt: Coarse salt is used for sprinkling on top of the pretzels before baking, and some recipes also include a small amount of salt in the dough itself.
• Leavening Agent: Baking soda is often used as a substitute for lye, which is traditionally used in Bavarian pretzels but may be derived from animal fat, making it non-vegan. The baking soda is dissolved in boiling water to create a dipping solution for the pretzels, giving them their distinctive colour and texture.

Some recipes may also include additional ingredients such as barley malt syrup or cinnamon sugar for sprinkling on top.

How to shape pretzels

Shaping pretzels is a fun and easy process. Here is a step-by-step guide on how to shape your pretzel dough into classic twists:

Start by shaping your lump of dough into a long, thin oval, resembling a cigar. Then, use your palms to roll it back and forth against the counter, working from the middle and gently pressing outward to lengthen the rope of dough. Aim for a length of at least 18 inches, or even longer if you can. Let the dough rest for a few minutes, as it tends to shrink back, and then roll it out to your desired length.

Now, take both ends of the rope in your fingertips and draw them together, forming a U-shape with the dough. Twist the ends of the rope together once or twice, depending on your preference. Then, bring the twisted end towards yourself and fold it down onto the bottom curve of the U-shape. You can use a small amount of water or milk to wet the ends and make them stick to the dough.

There you have it—a classic pretzel shape! Repeat these steps for each piece of dough. Once you've shaped all your pretzels, let them rise until they're puffy, give them a quick bath in boiling water, and then bake them.

You can also get creative and experiment with different shapes, such as braids, loops, and pretzel bites. For example, try cutting the rope of dough into thirds, braiding the three strands, and then tucking the ends under. Or, cut the rope into fourths, twist two strands together, shape them into a ring, and press the ends together. The possibilities are endless, so feel free to get as creative as you like!

How to prepare a baking soda bath

To prepare a baking soda bath for Bavarian pretzels, you will need a large pot, water, and baking soda. The amount of water and baking soda required will depend on the number of pretzels you are making. For example, one source recommends 2/3 cup of baking soda and 10 cups of water for the baking soda bath, while another suggests 2 tablespoons of baking soda and 6 cups of water.

• In a large pot, bring the water to a boil.
• Add the baking soda to the boiling water and stir to dissolve. The baking soda will cause the water to foam, so be careful to avoid any splashes.
• Continue boiling the mixture until it forms a rolling boil or reaches a light simmer.
• Carefully place one pretzel at a time into the boiling water using a slotted spatula or spoon. Make sure to get close to the pot to avoid any splashing.
• Let the pretzel sit in the boiling water for about 30 seconds to 1 minute. You may need to press the pretzel down to ensure it is fully submerged.
• Remove the pretzel from the water using a slotted spoon or spatula and place it on a prepared baking sheet or cooling rack.
• Repeat the process with the remaining pretzels.
• After removing the pretzels from the baking soda bath, you can proceed with the recipe instructions for baking and serving.

Note: Some recipes may suggest enhancing the alkalinity of the baking soda by baking it beforehand. However, this step is not necessary and may increase the corrosiveness of the baking soda, making it more similar to lye.

How to make the glaze

The glaze on Bavarian pretzels is what gives them their distinctive dark brown colour. While traditional recipes use a lye solution, this can be hard to come by and is dangerous to work with, so a baking soda wash is a much more common alternative.

To make the baking soda wash, start by bringing 4 cups of water to a boil in a medium pot. Then, carefully and slowly add 1/2 cup of baking soda to the water. There will be a reaction when the baking soda hits the water, so stand back to be safe. The baking soda and water will foam furiously for a moment and then relax.

Once the baking soda has been added, use a slotted spoon to gently lower each pretzel into the bath for 10 seconds, then turn it over and leave it for another 10 seconds. After this, place the pretzels on a baking sheet. The baking soda wash will give the pretzels their colour, so make sure you do this step after shaping them.

Storing and reheating pretzels

Firstly, it's important to note that pretzels are always best when fresh. However, they can be stored and enjoyed later. If you want to store your pretzels, it's best to do so in an airtight bag or container at room temperature. They will last for about three to four days this way. If you want to freeze your pretzels, they can last for up to six months. It is recommended to keep them in their original freezer bag or another freezer bag.

When you're ready to enjoy your stored pretzels, there are a few ways to reheat them. One way is to thaw them at room temperature for about 30 minutes, or until soft. You can speed up this process by using a microwave—just 30 seconds per pretzel should do the trick. You can also reheat them in the oven. Preheat your oven to 400-425°F and briefly warm the pretzels for about five minutes. You can mist them with water and sprinkle on some salt before heating to enhance the flavour and texture.

So, whether you're storing your pretzels for a few days or a few months, you can easily enjoy them later by using one of these simple reheating methods.

Frequently asked questions