High Protein Pretzel Bites - Protein Deficient Vegan

Instructions

In a large bowl, whisk together the dry ingredients for the pretzel dough - vital wheat gluten, flour, salt, brown sugar and instant yeast.
Mix in very warm water, basically as hot as your sink will get.
Knead the dough for 5 - 6 minutes; may need to add more flour if it feels too sticky to knead. I like to set a timer.
Make a ball with the dough and place in a olive oil covered bowl (you can just spray it with oil).
Cover the bowl. I like to use cling wrap and then a couple of towels on top.
Wait 1 hour.
Pre-heat the oven to 450 F (232 C).
Bring 6 cups of water to a simmer (light boil).
Once the water is simmering, add 1/3 cup of baking soda. This is a really important step - without it, you want get that classic pretzel exterior.
Roll the dough out into long pieces and then cut your pretzel bites. I like to use a pizza cutter. Because the dough has a 2:1 ratio of flour to vital wheat gluten, it is a tighter dough, so you likely won't be able to get a super thin piece rolled out. They are kind of chunky pretzel bites (but they are still delicious).
Toss the pretzel bites into the simmering baking soda water. Only 15 SECONDS per side. I usually only chuck about 6 pieces in at a time, otherwise it becomes pretty unmanageable.
As soon as you pull them out of the baking soda water, put them on a baking sheet/crisping tray, and sprinkle your pretzel salt (or flaky salt) on top.
I like to cook these on a copper crisping tray, but you could also use a baking sheet or an air fryer.
For the copper crisping tray, I cook the pretzel bites for 11 - 12 minutes at 450 F (232 C).
While they're cooking melt the 3 tablespoons of vegan butter in a microwave safe dish.
As soon as you take the pretzel bites out of the oven, brush on the melted butter.
Let them cool for a few minutes and enjoy!

Nutrition

Ingredients

Instructions

Equipment

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Notes