Vegan Soft Pretzels

In a large bowl, whisk together all purpose flour (3.5 cups), instant yeast (1 package), and salt (1 tsp).

Then, add in the oat milk (1.5 cups) and maple syrup (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 a ball is formed, grease the same bowl and place the dough ball back into it. (If oil-free, ensure bowl sides are floured or use a silicone bowl to easily remove dough).

Cover with a towel or plastic wrap and let sit for [60-90 minutes] in a warm, draft-free place until doubled in size. Start 90m timer

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, add warm water (4 cups) and stir in baking soda (3 tbsp).

Cut a 1-inch vertical strip of dough from the ball. Roll it into a 16-inch long rope.

To form pretzels, make a U-shape with the rope.

Holding the ends of the rope, cross them over each other like an X and press onto the bottom of the U. Place on the prepared baking sheet.

Press the ends of the pretzel into the dough so it attaches.

Dip the pretzels into the water and baking soda mixture, then place back on the baking sheet. Brush with vegan butter (0.5 cup). Repeat with remaining dough.

Bake for [18-20 minutes] or until golden brown. Start 20m timer

While pretzels are baking, prepare your desired topping: mix white sugar (0.25 cup) with cinnamon powder (1 tsp) for cinnamon sugar, or combine vegan parmesan (6 tbsp) with garlic powder (2.5 tsp) for garlic parmesan. Have [to_garnish salt flakes] ready for salted pretzels.

Brush with more [vegan butter] and sprinkle with [to_garnish salt flakes] or dip in the chosen topping mixture.

Allow a few minutes to cool before serving. Best served warm.