Name: Vegan Soft Pretzels
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Ingredients: 12.3 ounces silken tofu ((or 1.25 cups plant yogurt)); 1 teaspoon lemon juice ((omit if using yogurt)); 1.25 cups all purpose flour ((or self-rising flour and omit baking powder and salt)); 1.5 teaspoons baking powder ((omit if using self-rising flour)); 0.5 teaspoon salt ((optional if using self-rising flour)); 2 tablespoons aquafaba ((liquid from canned chickpeas)); null null coarse salt; null null everything bagel seasoning ((optional))

Instructions

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1

Place the silken tofu (12.3 ounces) and lemon juice (1 teaspoon) in a blender or food processor. Blend until completely smooth, scraping down the sides as needed. (Skip if using plant-based yogurt).
2

In a mixing bowl, combine the all purpose flour (1.25 cups). If not using self-rising flour, add baking powder (1.5 teaspoons) and salt (0.5 teaspoon), then mix thoroughly. Pour in the tofu mixture and stir until a soft dough forms.
3

Turn the dough onto a floured board. Knead gently about 10 times or until it holds together. Divide the dough into 5 equal pieces.
4

Preheat oven to 350F.
5

Lightly flour your hands. Roll each piece of dough into a rope, 12-14 inches long, by rolling it back and forth between your palms and the floured board.
6

Form each dough rope into a pretzel shape and place on a baking sheet lined with parchment paper. Brush the tops lightly with aquafaba (2 tablespoons) and sprinkle with [coarse salt] or [everything bagel seasoning].
7

Bake at 350F for 22-25 minutes. Then, leaving the pretzels in the oven, turn the oven to broil and watch closely for 2-3 minutes until the tops are lightly browned. Remove and serve warm.
8

Refrigerate any leftovers. They can be reheated in a toaster oven.