Cinnamon-Sugar Soft Pretzel Bites

Can't get enough of our dairy-free baking mixes? This gluten-free, vegan version of a childhood favorite is sure to win over the entire crowd! Makes about 8 servings INGREDIENTS: For the ‘Bath:
  • 12 cups water
  • 1/4 cup baking soda
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
 For the Soft Pretzels: For the Coating:
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons dairy-free buttery spread, melted
DIRECTIONS:
  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. Being to heat the water for the ‘bath’.
  3. To make the Soft Pretzels, put the Pizza Crust Mix in a large bowl. Add the olive oil and 1 cup of the cold water, stirring until a soft, but workable, dough forms, adding the additional cold water as needed.
  4. Pull off baseball-sized pieces of dough. Roll each piece into a “snack”, about 1-inch diameter. Cut the snake into 1 1/2-inch pieces, smoothing the ends of each one. Let stand 10 minutes.
  5. Once the ‘bath’ water is boiling, stir in the baking soda, sugar, and salt. Add pieces of dough into the pot, working with just enough at a time as to not overcrowd them. Boil for about 30 to 45 seconds. Remove the pieces with a slotted spoon, shaking off excess water. Put the pieces on the prepared baking sheet. Repeat with remaining pieces of dough.
  6. Bake for 13 to 16 minutes, until golden brown. Transfer to a wire rack to cool for 5 minutes.
  7. After cooling, half of the granulated sugar and ground cinnamon in a medium ziplock-top bag, mixing to combine. Dip each Soft Pretzel in the melted coconut oil, shaking off excess, then shake it in the cinnamon sugar mixture, doing about 6 at a time. Put the coated Soft Pretzel back on the wire rack. Repeat with remaining pretzels, replenishing the cinnamon-sugar mixture as needed.
  8. Serve warm, or store in the refrigerator for up to 2 days, reheating until warmed through before reserving.

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