Notes: To make it easier, measure the olive oil first, before measuring the maple syrup! If you use the same measuring spoon, the maple syrup will slide right out.
Honey or
agave may be substituted for the pure maple syrup.
For the whole wheat flour, I highly recommend
this kind. In my kitchen, is has performed the best out of any brand I’ve tried, and it ensures your mini pretzels fully double in size while rising in Step 6. (Other brands of whole wheat flour, as well as white whole wheat flour and whole wheat pastry flour, haven’t risen nearly as high for me!) All-purpose flour may be substituted in place of the whole wheat flour.
For the yeast, both Red Star Yeast’s
® Quick Rise Yeast and
Active Dry Yeast will work. Use their store locator
here to find their yeast near you!
Any oil may be substituted for the olive oil. However, if using coconut oil, your yeast will not turn frothy in Step 2.
The generous amount of oil on the foil sheets prevents the pretzels from sticking when it’s time for the next step! If you forgot to oil the foil, then you’d have to tug to get the pretzels off… And that tugging would cause them to deflate and turn out flat. Once the pretzels have been boiled, they won’t rise or change their shape at all… So be very careful and gentle when peeling them off of the foil and putting them into the water!
To get that classic deep brown pretzel crust, you briefly boil the pretzels in the baking soda bath before baking. If you skipped the boiling step, your pretzels would turn out more like regular bread rolls—just in a pretzel shape!
I haven’t had good luck substituting gluten-free flours in this recipe. The pretzels don’t rise or have the right soft and tender texture the way they do with wheat-based flour due to the lack of gluten.
{vegan, clean eating, low fat, lower sugar}