Stuffed Pretzels filled with sauteed Cremini Mushrooms and green beans. vegan ,glutenfree option

Another one in the snack series for Gameday! Though I am not a big fan… but it is a fun day to just hang out and devour fun snacks.. some favorite game day snacks like these pretzels, Beet sliders, Roasted Chickpeas or some unusual fun things like Quinoa GF flat bread pizza, or Dhokla!
Check out some favorites like Jalapeno poppers, Guac, nachos, chili cheese dogs, curry fries and more in Kathy’s amazing collection here. and PPK’s superbowl ideas here..i’d love to bake me some curry garlic fries..
Pictured with some spinach hummus. I made these fat pretzels. You can roll them out thinner and make 2-4 more with the same amount of dough. These can be filled with vegan hot dogs to make them pretzel dogs.
You can also skip the stuffing and just roll the dough into a long rope, cut tiny bits and follow the cooking directions to make cute 1 inch pretzel bits. Serve with your favorite dip. These can also be refrigerated once baked, warm in the oven and serve. Or Make the dough, stuff it or not, shape, spray water on top, cover and refrigerate it for a day. Boil and bake when you want to serve.
Pictured above are Glutenfree Pretzel bites. Made with the same dough as my Glutenfree Naan flat bread with Oats and potato starch, without spices..
After the first rise, Use a little potato starch or flour to handle the dough and make a ball, then shape into bits. Cooking method is the same. Boil in water and baking soda, cover in salt, then bake for 12-15 minutes on 400 deg F.
Made oval shaped bites.. and voila.. some cute footballs!
Pretzel: makes 6, 3 inch fat pretzels. you can make 8-10 if you roll them thinner.
1/2 cup bread flour
1/4 cup whole wheat flour
1/2 tsp salt
1 teaspoon raw sugar or other natural sugar/sweetener
1 teaspoon active yeast
1 Tablespoon organic canola oil
3 Tablespoons non dairy yogurt (I used SoDelicious plain yogurt)
2 Tablespoons water
Kosher or sea salt for sprinkling
2 tablespoons baking soda mixed in 6 cups of water for boiling pretzels in.
For the filling:
5-6 cremini mushrooms chopped
1/2 cup green beans chopped.
1/4 teaspoon salt
1/4 teaspoon chili flakes or to taste
1 teaspoon oil
In a pan, add oil and heat on low. Add mushrooms and cook covered for 3-4 minutes.
Add green beans, salt and chili flakes or black pepper. Mix and cook covered for 5-7 minutes until mushrooms start to brown.
In a bowl, add warm water, yeast and sugar. Mix well and let it get frothy. 5-7 minutes.
In another bowl, mix in the flours and salt well. Add to yeast mixture.
Add oil and yogurt and knead into a soft non sticky dough. 3-4 minutes. Add a smidgen more yogurt if needed.
Place dough in greased container, Spritz top with water, cover and let rise for 2 hours or until doubled.
Take dough out, knead for a minute then roll out into a rectangle.
Sprinkle the filling on the rectangle and roll it like a jelly roll from the long side.
Stick the edge with a little water.
Roll the jelly roll between your hands to make it thinner like a rope as much as possible.
Cut the rope into equal pieces and seal the ends.
Alternatively, you can divide the dough into balls and roll each one out, add filling and shape into about 2 inch long cylinder pretzel.
Place these on parchment.
Bring 1.5-2 quart (6-8 cups) water in a deep pan to a boil. Add the baking soda.(water quantity Depends on size of your pan)
Boil the pretzels in the water for 30 seconds or so till they rise on their own.
Remove from water and place back on parchment lined sheet. Sprinkle and press salt on the tops.(I dint have kosher, and the table salt is not visible in the pictures:))
Once all pretzels are on parchment, bake in preheated 400 degrees F oven for 12-15 minutes, until golden.(depends on size of pretzel. smaller ones take less time)
Let them rest for 5 minutes before serving with any favorite dip like vegan ranch or hummus or vegan honey mustard!
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  1. says

    You come up with the best recipes! This is perfect snack for game day but I’m quite intimidated about the baking process. I hope I get it done like yours.

  2. says

    great snack richa…. would love to make this… but what is bread flour. is it the same as maida/refined flour. i won’t get bread flour in india. what can i substitute for bread flour… will ragi flour be good?

    i hope when i make these it turns out good.

  3. says

    I’m sitting here, shaking my head. You are the ruler of the bread world, you do realize that, right? This is such a great idea and I love stuffing it with mushrooms. Make room for me because I am coming over to watch the Super Bowl at your house just so I can eat some of these Pretzels…

    • says

      naah. theres a long way to go to rule the bread world:). i saw some sausage stuffed, butter filled ones.. and decided it was high time i made some pretzels. then i saw Caitlin’s comment yest morning and decided to try some gf ones too.. kept it simple and used the naan dough.. and voila!

  4. says

    Another amazing recipe Richa- how do you do it! These have my name written all over them – I am known to fall for anything that resembles bread – and stuffed! Whoa, does it get any better…I am imagining myself with pretzel rolled veggie dog with honey mustard – YUM :)

    • says

      its just like pizza dough. coat in olive oil and plastic wrap and keep in refrigerator for upto 3 days or freezer upto 3 months. Let the dough come to room temeprature before using. a


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