Cider, cheese, and pretzels. So wrong, yet so beautifully right. These vegan soft pretzels will keep your friends coming back for more. Add them to our deliciously tangy cider cheese dip, and you will never be lonely or hungry again.
Combine the flour, instant yeast, and salt in a mixing bowl. Add olive oil and 1⁄3 cup water. Mix and knead by hand until a soft dough forms or put all the ingredients in a kitchen machine and let the machine knead the dough for you. This will take 4 to 5 minutes. Fine-tune the mixture: If it’s too sticky, add more flour. If it’s too crumbly, add more water.
Coat the ball of dough with a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rest in a warm spot for 2 to 3 hours (depending on room temperature) until it doubles in size.
Preheat the oven to 400°F/200°C.
Divide the dough into 4 equal parts, roll them into ropes, and cut them into bite-sized pieces.
In a medium-sized pot, bring the remaining 3 cups water to a boil. Add in the baking soda and stir to combine.
Work in batches to cook all the pretzel bites in the baking soda bath for 1 minute. Then, transfer them to a baking tray lined with parchment paper and sprinkle them with pretzel salt.
Bake them in the oven for 15 to 20 minutes until golden and serve with a side of cider cheese dip. You’ve waited long enough. Dig in!
Heat the coconut oil or butter in a small pot over low heat. Add the salt, turmeric powder, and curry powder. Add in the flour and whisk. Add nutritional yeast and whisk again until clumpy.
Add in the cider and maple syrup and whisk on low heat for a few minutes until creamy. If it gets too thick, add more water or cider and whisk again to make it smooth and creamy. Set aside until pretzel bites are ready to serve.