Homemade Soft Pretzels

Whisk together the agave (2 tbsp), active yeast (2.25 tsp), and warm water (1.25 cups) in a bowl and allow the mixture to sit for 5 minutes or until it gets nice and foamy. Start 5m timer

Use a wooden spoon to mix the olive oil (2 tbsp) and salt (1.5 tsp) into the activated yeast mixture followed by the all purpose flour (3 cups), 1 cup at a time. Add up to more all purpose flour (1 cup) if the dough is still sticky until it reaches the desired consistency. Do not over-mix. Turn the dough out onto a lightly floured surface and knead gently until it forms into a smooth ball (1-2 minutes). Start 2m timer

Grease a large glass mixing bowl with [olive oil] and place the dough ball inside. Cover it with plastic wrap and let it rise for 1 hour and 15 minutes or until almost doubled. Start 75m timer

Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda (0.33 cup) to the boiling water.

Once the dough has almost doubled in size, divide it into 8 equal portions. Roll each portion into a long snake (about ¾ inch in diameter). Arrange each snake in a U-shape and then twist the two ends twice around each other. Fold the twisted ends toward the dip in the U and press the two “tails” into the dough where they meet it.

Lower the pretzels into the boiling water and boil for 30 seconds. Flip and boil for an additional 30 seconds. Don’t crowd the water. Do this in batches if needed. Start 1m timer

Transfer the boiled pretzels to the baking sheet, brush with plant butter (0.5 cup), sprinkle with kosher salt (2 tbsp), and bake for 15 minutes or until golden brown. Brush with more melted [plant butter] if desired. Start 15m timer

Serve warm with vegan beer cheese.