Many bakeries in Germany sell these tasty looking lye bread rolls. Unfortunately they usually contain dairy and eggs, so they are not an option for vegans, so I figured out how to bake my own fluffy pretzel corners!

RECIPE FOR FLUFFY PRETZEL CORNERS

for 6-8 pieces

time: 2 hours and 15 minutes (inactive time 1 hour 40)

INGREDIENTS

2 1/2 cups wheat or spelt flour (300 g)
2 teaspoons of dried yeast (7-9 g)
1/2 teaspoons sugar
1 teaspoon salt
1 cup lukewarm water (240 ml)
a little plant oil
1/3 cup vegan butter at room temperature (75 g)
2 tablespoons boiling water
1 teaspoon baking soda
sesame
sea salt

HOW TO BAKE VEGAN FLUFFY LYE PRETZEL CORNERS

Combine flour, yeast, salt and sugar in a bowl, mix, add water and knead for about 10 minutes by hand or with a machine* at medium speed. Just add a little water or flour if the dough is too flaky or sticky.

It is also possible to use fresh yeast. I dissolved 42 g in the lukewarm water, let it rest for 10 Minutes and then mixed it with flour, sugar and salt in the bowl, kneaded it for 10 minutes as well.
Apply a little oil to a bowl and your hands, place the dough in the bowl to let it rise for about 1 hour.
I usually cover it with a damp towel and put it in the oven at around 30°C/ 85°F.
After an hour, the dough should have doubled.
Punch it down to release the air.
Knead again for a moment, roll it into a long baguette and cut in about 12 pieces.
Roll each piece into a circle and apply vegan butter, and pile them up. Don’t apply butter to the last one.
Roll the dough out carefully by only setting the rolling pin down. If you want them to turn out high and fluffy, only roll it out a little bit. If you want them flat and crispy, roll it out into a bigger circle.
Cut it in six to eight pieces, put them on parchment paper on a baking tray, and let them rest for 20 Minutes.

If you don’t want to bake them right away, you can now put them in the fridge, well covered and leave them there over night. Or you can even freeze them.
In the meantime preheat the oven to 210° C/410°F.

We need 2 tablespoons boiling water and 1 teaspoon baking soda. Stir very carefully and apply lye to the pretzel corners.
Then sprinkle with salt and sesame and bake golden brown for about 20 minutes and serve warm.

FLUFFY PRETZEL CORNERS

Ingredients

2 1/2 cups Flour (300 g)
2 teaspoons of dried yeast (7-9 g)
1/2 teaspoons sugar
1 teaspoon salt
1 cup lukewarm water (240 ml)
a little plant oil
1/3 cup vegan Butter at room temperature (75 g)
2 tablespoons boiling water
1 teaspoon baking soda
sesame
sea salt

Instructions

Combine flour, yeast, salt and sugar in a bowl, mix, add water and knead for about 10 minutes by hand or with a machine at medium speed.
Apply a little oil to a bowl and your hands, place the dough in the bowl to let it rise for about 1 hour.
I usually cover it with a damp towel and put it in the oven at around 30°C/ 85°F.
After an hour, the dough should have doubled.
Punch it down to release the air.
Knead again for a moment, roll it into a long baguette and cut in about 12 pieces.
Roll each piece into a circle and apply vegan butter, and pile them up. Don’t apply butter to the last one.
Roll the dough out carefully by only setting the rolling pin down.
Cut it in six pieces, put them on parchment paper on a baking tray,
and let them rest for 20 Minutes.
In the meantime preheat the oven to 210° C/410°F.
We need 2 tablespoons boiling water and 1 teaspoon baking soda. Stir mixture very carefully and apply to the pretzel corners.
Then sprinkle with salt and sesame and bake golden brown for about 20 minutes and serve warm.