Soft Vegan Pretzels

In a large bowl, whisk together the all purpose flour (4.5 cup) and instant yeast (2.25 tsp). Add the sea salt (1.5 tsp) and cane sugar (2 tbsp) and whisk well to combine.

Stir in the water (1.5 cup) and plant butter (2 tbsp) using a spatula and mix until it starts to come together enough to handle. Place the dough on a clean and lightly floured countertop.

Knead the dough for 4-5 minutes until the surface is smooth and not shaggy. The dough should be slightly tacky but not sticky. Start 4m timer

Lightly oil the bowl, cover with plastic wrap, and place in a warm spot. Let the dough rest for 60-90 minutes, until it almost doubles in size. Start 60m timer

Preheat the oven to 450 °F (230 °C). Line 2 half-sheet baking trays with parchment paper, lightly grease, and set aside. Bring water (10 cups) and baking soda (0.66 cup) to a boil in a large pot.

Gently punch down the dough and transfer to a smooth, dry work surface. Divide the dough into 8 equal pieces and roll each piece into an 18-24 inch rope. Make a U-shape with the rope, then cross the ends of the rope over each other to create a heart shape. Twist the ends over each other once, and push down at the bottom of the U. Place on the prepared baking sheet.

Add the pretzels to the boiling water, one by one, for 30 seconds each. Use a slotted spatula or spoon to remove them and return to the baking sheets. Whisk the non-dairy milk (2 tbsp) and maple syrup (1 tsp) together, and brush each pretzel with the mixture. Sprinkle with [flaky sea salt].

Bake until golden brown, approximately 14-15 minutes, rotating pans at the midway mark. Transfer to a cooling rack for 5-7 minutes. Serve with mustard or a dipping sauce of your choice. Start 14m timer