Sweet Potato Pretzel Recipe | Pretzel Recipes to Try
Posted February 15, 2018 12:00:54It may be a simple, but filling snack, and it’s a great option for the colder months.
It’s also a fun snack to make with family and friends.
There are tons of different recipes you can make to pair with this snack, such as sweet potato pretzel or pretzel dip.
Here’s a step-by-step guide to make the best pretzel of your life.
Prep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesTotal Yield: 4 pretzel recipesThe Pretzel recipe above is an easy sweet potato recipe that you can use for both pretzel wraps and pretzel dips.
You can also make it vegan by adding in some vegan cheese, and omit the vegan cheese.
If you want to make a gluten-free version, make sure to add the gluten-Free option in the ingredients box.
You could also use your favorite vegan cheese blend or cheese sauce, but if you don’t like the taste, add in the milk instead.
To make this vegan version, omit the dairy and the vegan cream.
This recipe calls for 2 cups of your favorite dairy-free milk.
I like to use soy milk, but other options include almond milk, coconut milk, almond milk with coconut cream, or almond milk and coconut cream.
If using coconut milk instead of soy milk is more your style, you can also add some vegan cream to make this dairy-less version vegan.
If your dairy-packed recipe calls you for 4 cups, omit that number and just go for 2.
If you’re making this vegan and have trouble deciding which option to use, I’ve included some helpful tips in the recipe below.
The ingredients list for this recipe is fairly straightforward.
You’ll want to use the same amount of milk for all of your dips and wraps.
You will need a few additional ingredients to make these pretzel options, which are listed below.
For the Vegan pretzel: 4 cups (240 mL) unsweetened almond milk (I use my homemade almond milk for this).2 tbsp.
(1.5 mL) almond butter (I used coconut cream)4 cups (200 mL) vegan (non-dairy) milk, cooled1 cup (250 mL) all-purpose flour, sifted to coat 1/2 tsp.
salt (optional)1/2 cup (150 mL) soy milk (or other vegan or almond-based milk)1 cup unsweetening baking soda1/4 tsp.
vanilla extractFor the dairy-based pretzel dough: 1/4 cup (120 mL) raw cashews (I like to buy my cashews from Trader Joe’s)1 tsp.
baking soda 1/3 tsp.
cinnamon1/3 cup (80 mL) non-dried organic cane sugar (or any non-sugar-free cane sugar, like Stevia or honey)1-1.75 tsp.
unsweeten apple cider vinegar (or cider vinegar, if you prefer)1.25 tsp.
maple syrup1.375 tsp.
ground cloves1/8 tsp.
black pepperFor the vegan pretzel filling: 1 tbsp.
soy milk1/5 cup vegan (or non-fat) cream1 tsp cinnamon pinch of ground cloves pinch of nutmeg pinch of cloves pinch the nutmeg for garnishDirections: 1.
Preheat oven to 350°F (180°C).2.
In a large bowl, whisk together the almond milk(s), almond butter, soy milk and flour.
Mix well to combine.
Add the remaining ingredients to the dry ingredients and mix well.
Add 1/8 cup of the vegan milk to the wet ingredients and stir well to incorporate.3.
Using a pastry cutter, cut dough into 8 equal pieces.4.
Roll each piece of dough into a rectangle and place it on a baking sheet.5.
Bake for 15 minutes, or until golden brown and crispy on the bottom.6.
Remove from oven and allow to cool for 10 minutes.7.
If desired, garnish with fresh chopped cilantro and serve with a sprinkle of cinnamon.
The recipe is part of our Make Your Own Vegan Pretzel series.
Make sure to check out all of the other posts we’ve made.