The Great British Baking Show's Pretzels Veganized

This is the Number 2 recipe in my attempt at veganizing The Great British Baking Show's technical challenge recipes.  This Pretzel challenge was in season 2 and another easy transformation to vegan.  The only switch outs I did was to vegan butter, and almond milk.  To be honest, I was more concerned with forming the dough into the traditional pretzel shape.  Which, by the way, I was able to do; how I did, I am still puzzled at though, and I still couldn't explain the steps to someone.  The Great British Baking Show gives you 2 variations in how to accomplish the twist.  I am sure I did one of them!

The recipe called for poppy seeds, sesame seeds, and a orange glaze.  I skipped all that and just made plain salted pretzels.  If you want to use alternative topping, please do.

Ingredients:

Remember your food scale!

500g organic strong white flour
10g sea salt
7g fast-action yeast
40g vegan butter, softened
1 T malt extract (I didn't have malt extract, so I used organic dark molasses)
280ml organic almond milk
21g non-gmo, non-aluminum baking soda
Extra sea salt for the topping

Method:

Line a large baking sheet with unbleached parchment paper, set-aside.

In the bowl of a stand mixer and using the dough hook, combine the flour, sea salt, yeast, and vegan butter.

In a small bowl, whisk together the malt extract (or molasses) and the almond milk.

Gradually add the milk mixture to the flour mixture.  Mix on medium speed until a stiff dough forms.

Remove dough and place on a clean surface.  Knead for 10 minutes; the dough should not be sticky, so flour should not be needed to knead.  The dough should be smooth and glossy when you are finished kneading.

Place dough in a oiled bowl and cover, let rise until doubled in size, about 45 minutes.

Pre-heat oven to 400 degrees.

In a large stock pot, bring to a boil 12 1/2 pints of water.  When water starts to boil, add the baking soda.

In the meantime, divide dough into 6-7 equal sized balls.  Using your hands, take each piece and roll into a 16-20 inch long rope.

Now to shape, this is the traditional and quickest way to shape a pretzel.

Hold each end of the rope, lift it into the air to create a U.  In one swift movement, flip the center of the U, propelling it to form a double twist.  Lay it back onto the lined baking sheet, lightly press the ends of the rope into the opposite side of the pretzel, towards the center bulge.  Repeat with remaining dough balls.

Gently place the pretzel into the boiling water for approximately 5 seconds.  Remove and place back onto the lined baking sheet, continue with remaining pretzels.  While the pretzels are still wet, sprinkle with your choice of toppings.  Using a sharp knife, make a deep slash into the thickest part of the dough.  Bake for 20-25 minutes.

Place baked pretzels on a cooling rack and let cool completely before devouring!


*Recipe adapted from The Great British Baking Show