Vegan Pretzel Buns

In a large bowl, whisk together the flour (3.75 cups), instant yeast (1 package), vegan cane sugar (2.5 tbsp) and salt (1 tsp). Then, add in the dairy free milk (1.5 cups) and vegan butter (0.25 cup).

Using a spatula, fold until mostly combined. Sprinkle a little more [flour] if needed to not be sticky and form a ball.

Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and let sit for [60-90 minutes] in a warm, draft free place until doubled. Start 90m timer

After the rise, punch the dough down. Remove the dough onto a lightly floured surface. Use a scale to cut and measure pieces (8 equal). Grab a piece and fold the ends under shaping into a ball. Then roll the dough into a ball. Place on a baking sheet and repeat with remaining pieces. Cover and let rise again until about doubled in size for [45-60 minutes]. Start 60m timer

After second rise, preheat oven to 400°F (200°C) and prep a baking tray with parchment paper.

Bring about water (2 quarts) (8 cups) to a boil in a large pot. Add baking soda (0.25 cup) and vegan sugar (2 tbsp) to the pot and stir until dissolved.

Add dough in batches (2-3 at a time) and let boil for [20-30 seconds]. Remove and let excess water drip off then place onto your baking sheet. Brush with dairy free butter (0.33 cup) and maple syrup (2 tbsp) mixture and cut crosses into the top. Now sprinkle [coarse salt] on top.

Place in the oven to bake for [20-25 minutes]. Start 25m timer