Go Back
–+ servings
Stuffed pretzels served on a white plate with a green dip
Print Recipe
No ratings yet

Stuffed Pretzels

Stuffed pretzels with sauteed cremini mushrooms and green beans. A delicious and fun snack for game day! Vegan Recipe Gluten Free Option.
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Bread
Cuisine: American, Vegan
Keyword: game day food, mushroom pretzels, vegan bagels
Servings: 8 -10 pretzels (makes 6, 3 inch fat pretzels. you can make 8-10 if you roll them thinner)
Author: Vegan Richa

Ingredients

  • 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
US Customary - Metric

Instructions

Filling:

  • 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.

Pretzel:

  • 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!

Notes

Nutritional value is based on 1 serving

Nutrition

Calories: 76kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Sodium: 400mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1.6mg | Calcium: 13mg | Iron: 0.4mg