Music, beer halls, food and plenty of laughter… Oktoberfest is a must do event for those who love the magical combination of barley, hops, yeast and water. The festival has been happening for centuries in southern Germany and its influence has spread around the world. But we can’t all be lucky enough to enjoy the real thing. So if you can’t get yourself to Munich this year to sip a stein of Bavarian beer and chew on a salty pretzel, we’ve got you covered, Soulful Food vegan style!
Check out our list of our top vegan beers to chill and crack open this Oktoberfest here.
And whilst you’re waiting for them to get cold, why not make yourself some soft baked vegan pretzels as the perfect snack? Put on some lederhosen or a dirndl and you’ll have your very own d'Wiesn (did you know that’s what the locals call it??).
Vegan Soft Baked Pretzels
These are delicious on their own or dipped in mustard. The 10 ingredient recipe makes 4-6 pretzels, so get your mates around to share!
Have a read through the recipe first to make sure you’re ready before you get started.
- 1 tablespoon maple syrup
- 1/2 tablespoon active dry yeast
- 180ml water (60ml for proofing, 120ml for dough)
- 2 tablespoons olive oil
- 240g plain flour
- 1 teaspoon sea salt
- 2 tablespoons baking soda
- 1.5 litres water, in a pot (for boiling)
- Coarse salt (for sprinkling)
- Proof the yeast: Put 60ml warm water, maple syrup, and yeast into a small cup and stir until yeast dissolves. If yeast does not foam, try again with another yeast packet.
- Make the dough: If you have a mixer with a dough hook, put the flour, salt, oil, proofed yeast mixture, and an additional 120ml of water into the mixer. Run on a medium low setting for about 5-6 minutes (until the dough pulls away from the bowl). If you don’t have a dough hook, mix and knead dough ingredients for about 8-10 minutes.
- Brush the inside of a large glass bowl with a little bit of oil. Form the dough into a ball and put it in the bowl. Cover and allow the dough to rise in a warm cupboard for about 40 minutes, or until it has doubled in size.
- Preheat your oven to 230 degrees celsius (gas mark 8) or 210 for a fan oven.
- Uncover your dough and punch it down a few times. Really let it have it!
- Prepare a baking sheet with baking paper on it and set aside.
- Prepare an oiled work surface. Cut the dough into 4 or 6 equal sections (depending on the size you want your pretzels), and roll each out to an approx. 45 - 60cm long rope.
- Grab the ends of each dough rope to make a U shape, then form into a pretzel shape. Here is a guide on how to do this.
- Put 1.5 litres of water into a pot and dissolve the 2 tablespoons of baking soda into the water. Bring the water to a rolling boil on the hob.
- Drop pretzels, one at a time, into the pot (get close so it doesn’t splash!). Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet. While still wet, sprinkle liberally with coarse salt. Take a sharp knife and cut a 10 - 15cm slit along the bottom side of the pretzel. (This slit will open up during baking).
- Bake for about 14 minutes. Watch them like a hawk – when they’re golden brown, they’re done!
Now enjoy them whilst they’re warm, dipped in your favourite mustard or on their own, washed down with an ice cold vegan beer!