Stuffed Pretzels
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Stuffed Pretzels
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Stuffed pretzels with sauteed cremini mushrooms and green beans. A delicious and fun snack for game day! Vegan Recipe Gluten Free Option.
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Ingredients
- 1/2 cup bread flour
- 1/4 cup whole wheat flour
- 1/2 tsp salt
- 1 teaspoon raw sugar or other natural sugar or sweetener
- 1 teaspoon active yeast
- 1 Tablespoon canola oil organic
- 3 Tablespoons Non-Dairy yogurt I used SoDelicious plain yogurt
- 2 Tablespoons water
- kosher salt or sea salt, for sprinkling
- 2 tablespoons baking soda mixed in 6 cups of water for boiling pretzels in
For the filling
- 5-6 cremini mushrooms chopped
- 1/2 cup green beans chopped
- 1/4 teaspoon salt
- 1/4 teaspoon chili flakes to taste
- 1 teaspoon neutral cooking oil generic cooking oil
Instructions
Filling:
- In a pan, add oil and heat on low. Add mushrooms and cook covered for 3-4 minutes.
- Add green beans, salt and chili flakes or black pepper. Mix and cook covered for 5-7 minutes until mushrooms start to brown.
Pretzel:
- In a bowl, add warm water, yeast and sugar. Mix well and let it get frothy. 5-7 minutes.
- In another bowl, mix in the flours and salt well. Add to yeast mixture.
- Add oil and yogurt and knead into a soft non sticky dough. 3-4 minutes. Add a smidgen more yogurt if needed.
- Place dough in greased container, Spritz top with water, cover and let rise for 2 hours or until doubled.
- Take dough out, knead for a minute then roll out into a rectangle.
- Sprinkle the filling on the rectangle and roll it like a jelly roll from the long side.
- Stick the edge with a little water.
- Roll the jelly roll between your hands to make it thinner like a rope as much as possible.
- Cut the rope into equal pieces and seal the ends.
- Alternatively, you can divide the dough into balls and roll each one out, add filling and shape into about 2 inch long cylinder pretzel.
- Place these on parchment.
- Bring 1.5-2 quart (6-8 cups) water in a deep pan to a boil. Add the baking soda.(water quantity Depends on size of your pan)
- Boil the pretzels in the water for 30 seconds or so till they rise on their own.
- Remove from water and place back on parchment lined sheet. Sprinkle and press salt on the tops.(I dint have kosher, and the table salt is not visible in the pictures:))
- Once all pretzels are on parchment, bake in preheated 400 degrees F oven for 12-15 minutes, until golden.(depends on size of pretzel. smaller ones take less time)
- Let them rest for 5 minutes before serving with any favorite dip like vegan ranch or hummus or vegan honey mustard!
Notes
- Nutritional value is based on 1 serving
Nutrition Information
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Calories
76kcal
(4%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
2g
(3%)
Sodium
400mg
(17%)
Potassium
106mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
65IU
(1%)
Vitamin C
1.6mg
(2%)
Calcium
13mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8-10 pretzels (makes 6, 3 inch fat pretzels. you can make 8-10 if you roll them thinner)
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Sodium | 400mg | 17% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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