✨️I’ve put all of my recipes in MyFitnessPal as global foods, so if you make this and want to track it in MFP, just search for:
PDV High Protein Pretzel Bites
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Ingredients
▢90 g Vital Wheat Gluten ▢180 g Flour ▢1 cup Water very warm ▢1/4 oz Instant Yeast ▢2 tbsp Light Brown Sugar ▢1/2 tsp Salt ▢3 tbsp Vegan Butter for topping ▢Pretzel Salt or Flaky Salt for topping ▢6 cup Water for cooking the pretzel bites ▢1/3 cup Baking Soda for cooking the pretzel bites
Instructions
-In a large bowl, whisk together the dry ingredients for the pretzel dough – vital wheat gluten, flour, salt, brown sugar and instant yeast.
-Mix in very warm water, basically as hot as your sink will get.
-Knead the dough for 5 – 6 minutes; may need to add more flour if it feels too sticky to knead. I like to set a timer.
-Make a ball with the dough and place in a olive oil covered bowl (you can just spray it with oil).
-Cover the bowl. I like to use cling wrap and then a couple of towels on top.
-Wait 1 hour.
-Pre-heat the oven to 450 F (232 C).
-Bring 6 cups of water to a simmer (light boil).
-Once the water is simmering, add 1/3 cup of baking soda.
-This is a really important step – without it, you want get that classic pretzel exterior.
-Roll the dough out into long pieces and then cut your pretzel bites. I like to use a pizza cutter. Because the dough has a 2:1 ratio of flour to vital wheat gluten, it is a tighter dough, so you likely won’t be able to get a super thin piece rolled out.
-They are kind of chunky pretzel bites (but they are still delicious).
-Toss the pretzel bites into the simmering baking soda water.
-Only 15 SECONDS per side. I usually only chuck about 6 pieces in at a time, otherwise it becomes pretty unmanageable.
-As soon as you pull them out of the baking soda water, put them on a baking sheet/crisping tray, and sprinkle your pretzel salt (or flaky salt) on top.
-I like to cook these on a copper crisping tray, but you could also use a baking sheet or an air fryer.
-For the copper crisping tray, I cook the pretzel bites for 11 – 12 minutes at 450 F (232 C).
-While they’re cooking melt the 3 tablespoons of vegan butter in a microwave safe dish.
-As soon as you take the pretzel bites out of the oven, brush on the melted butter.
1 Comment
Detailed recipe with pics for each step:
https://proteindeficientvegan.com/recipes/high-protein-pretzel-bites
✨️I’ve put all of my recipes in MyFitnessPal as global foods, so if you make this and want to track it in MFP, just search for:
PDV High Protein Pretzel Bites
~~~~
Ingredients
▢90 g Vital Wheat Gluten
▢180 g Flour
▢1 cup Water very warm
▢1/4 oz Instant Yeast
▢2 tbsp Light Brown Sugar
▢1/2 tsp Salt
▢3 tbsp Vegan Butter for topping
▢Pretzel Salt or Flaky Salt for topping
▢6 cup Water for cooking the pretzel bites
▢1/3 cup Baking Soda for cooking the pretzel bites
Instructions
-In a large bowl, whisk together the dry ingredients for the pretzel dough – vital wheat gluten, flour, salt, brown sugar and instant yeast.
-Mix in very warm water, basically as hot as your sink will get.
-Knead the dough for 5 – 6 minutes; may need to add more flour if it feels too sticky to knead. I like to set a timer.
-Make a ball with the dough and place in a olive oil covered bowl (you can just spray it with oil).
-Cover the bowl. I like to use cling wrap and then a couple of towels on top.
-Wait 1 hour.
-Pre-heat the oven to 450 F (232 C).
-Bring 6 cups of water to a simmer (light boil).
-Once the water is simmering, add 1/3 cup of baking soda.
-This is a really important step – without it, you want get that classic pretzel exterior.
-Roll the dough out into long pieces and then cut your pretzel bites. I like to use a pizza cutter. Because the dough has a 2:1 ratio of flour to vital wheat gluten, it is a tighter dough, so you likely won’t be able to get a super thin piece rolled out.
-They are kind of chunky pretzel bites (but they are still delicious).
-Toss the pretzel bites into the simmering baking soda water.
-Only 15 SECONDS per side. I usually only chuck about 6 pieces in at a time, otherwise it becomes pretty unmanageable.
-As soon as you pull them out of the baking soda water, put them on a baking sheet/crisping tray, and sprinkle your pretzel salt (or flaky salt) on top.
-I like to cook these on a copper crisping tray, but you could also use a baking sheet or an air fryer.
-For the copper crisping tray, I cook the pretzel bites for 11 – 12 minutes at 450 F (232 C).
-While they’re cooking melt the 3 tablespoons of vegan butter in a microwave safe dish.
-As soon as you take the pretzel bites out of the oven, brush on the melted butter.
-Let them cool for a few minutes and enjoy!