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Stuffed Pretzels
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Stuffed Pretzels

Stuffed pretzels with sauteed cremini mushrooms and green beans. A delicious and fun snack for game day! Vegan Recipe Gluten Free Option.

Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 -10 pretzels (makes 6, 3 inch fat pretzels. you can make 8-10 if you roll them thinner)
Calories: 76 kcal
Course: Bread
Cuisine: American, Vegan

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:
    Cup of Yum
  1. In a pan, add oil and heat on low. Add mushrooms and cook covered for 3-4 minutes.
  2. Add green beans, salt and chili flakes or black pepper. Mix and cook covered for 5-7 minutes until mushrooms start to brown.
Pretzel:
  1. In a bowl, add warm water, yeast and sugar. Mix well and let it get frothy. 5-7 minutes.
  2. In another bowl, mix in the flours and salt well. Add to yeast mixture.
  3. Add oil and yogurt and knead into a soft non sticky dough. 3-4 minutes. Add a smidgen more yogurt if needed.
  4. Place dough in greased container, Spritz top with water, cover and let rise for 2 hours or until doubled.
  5. Take dough out, knead for a minute then roll out into a rectangle.
  6. Sprinkle the filling on the rectangle and roll it like a jelly roll from the long side.
  7. Stick the edge with a little water.
  8. Roll the jelly roll between your hands to make it thinner like a rope as much as possible.
  9. Cut the rope into equal pieces and seal the ends.
  10. Alternatively, you can divide the dough into balls and roll each one out, add filling and shape into about 2 inch long cylinder pretzel.
  11. Place these on parchment.
  12. 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)
  13. Boil the pretzels in the water for 30 seconds or so till they rise on their own.
  14. 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:))
  15. 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)
  16. 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

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

% 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.