Healthy Vegan Chocolate-Filled Soft Pretzels
These chocolate-filled pretzels are super soft and fluffy and make the perfect sweet and savory combination. They also have no dairy or eggs and are made with more fiber than traditional pretzels.
Ingredients
- 1 cup warm nondairy milk + 1 tbsp for brushing
- 4 tablespoons maple syrup
- 2 ½ teaspoons active dry or instant yeast or 1 packet
- 1 ¼ cup all purpose flour + 2 tbsp for kneading
- ¾ cup white whole wheat flour can sub for more ap flour
- ½ cup flaxseed meal finely ground
- 2 teaspoons salt
- ¼ cup oil + 1 tbsp for brushing
- ¾ cup vegan chocolate chunks/chips
- boiling water
- 2 teaspoons baking soda
Instructions
- Heat the nondairy milk so it's slightly warmer than room temperature--too hot or cold will kill the yeast! Mix with maple syrup and yeast and let it sit for 10 minutes to bloom (foam). Once foamy, add the flour, flaxseed meal, salt, and oil. Cover and rise for 30 minutes.
- Preheat oven to 400 degrees Fahrenheit and prepare a baking tray with parchment paper.
- Knead the dough with 2 tbsp flour and divide into 8 equal sections. Roll each into a long strip and line the center with chocolate (see picture). Attach the ends to each other to form a tube or rope shape. Seal all the ends and fold into a pretzel shape.
- In a separate pot or bowl, mix boiling water with baking soda. Let the pretzels soak for 30 seconds in this mixture (I recommend doing 1 at a time). Drain the liquid and place on the prepared tray. Bake for 5 minutes.
- In a small bowl, mix 1 tbsp oil with 1 tbsp milk. After the pretzels come out of the oven, brush with this mixture (as a vegan "egg wash") and top with granulated sugar if desired. Bake for an additional 5-6 minutes until lightly browned. Enjoy!