In Luxembourg, we celebrate “Bretzelsonndeg” every fourth Sunday of the fasting period. If a boy likes a girl, he offers her a pretzel on that special day. If the girl likes the boy as well, she’ll give him a decorated Easter egg on Easter Sunday in return. Now you definitely don’t have to be a strict Catholic to retain the old custom of “Pretzel Sunday”. And you don’t have to be vegan to enjoy the following recipe either! You don’t even have to be in love with anyone, just treat yourself 😉
This pretzel is made with yeast and has a hazelnut and almond filling. It’s more on the dry side, not in a “this-is-way-too-dry” way, but in a “damn-I-want-to-dip-my-pretzel-in-my-almond-latte” way, if you know what I mean…
Vegan Pretzel with Hazelnut Filling
For the Pretzel
- 500 g flour
- 30 g fresh yeast
- 70 g sugar
- 250 ml lukewarm plant milk
- 100 g vegan butter or margarine melted, but not hot
- 1 Tbsp egg substitute*
- 1 pinch of salt
For the Hazelnut Filling
- 100 g vegan butter or margarine
- 80 g ground hazelnuts
- 70 g brown sugar
- 2 drops of vanilla flavour
- 1 drop of almond flavour
For the topping
- 100 g flaked almonds
- 150 g icing sugar
Prepare the ingredients about an hour before you actually start baking, so that they'll be at room temperature.
Preheat oven to 50°C.
Sift flour in a big bowl. Form a well. Crumble the fresh yeast into the well, add lukewarm milk and a bit of sugar (about 30g). Stir without adding too much of the flour from the side, but just enough to obtain a runny dough. Sift some flour on top of the mixture.
Cover with a clean, damp towel and place it into the oven for about 20 minutes or until the dough has risen. Place a wooden spoon in between your oven and the oven door to keep it slightly open, this way your dough will get enough oxygen.
Prepare your egg substitute: mix 1 tablespoon of egg substitute powder with 30ml of water. Let it sit for 5 minutes, then stir again.
Once the dough has risen, remove from the oven.
Add remaining sugar, salt, melted butter (it shouldn't be hot, just melted!) and egg substitute. Beat the dough with a wooden spoon until all the ingredients are well combined. The longer you do this, the fluffier your dough will get! (consider it a free 10-minute gym session 😉 ) Stir some flour on top of the dough, cover with a damp towel and place it back into the oven. Remember to keep the door slightly open again. Let the dough rise for another 20 minutes.
Meanwhile, mix vegan butter, ground hazelnuts, brown sugar and flavours together. Put aside.
Once the dough has risen a second time, remove from the oven.
Turn the temperature up to 220°C.
On a floured working space, roll your dough with both hands to form a thin, large sausage. Flatten the sausage with the palm of your hands (as shown below). Spread the filling on top and start twisting the whole thing, then shape a pretzel.
Bake for 25 minutes.
Roast flaked almonds until golden brown.
Prepare an icing with caster sugar and a few drops of water. Go easy on the water in the beginning!
Frost the pretzel with the sugar icing and immediately add roasted, flaked almonds
* I used the organic VegEgg from Arche Naturküche.
Gudden Appetit! Enjoy.