These Pretzel Croissants are an amazing dinner idea. I love serving them with lots of different dips, such as homemade hummus, my vegan tofu pesto dip or fresh pesto rosso. You could also add some vegan ham or cheese.
Preparation Time: 25 mins (+45 mins)
Cooking Time: 20 mins
Total Time: 45 mins (+45 mins)
Servings: 4-8 people
Portions: 8 pieces
Ingredients
Dough:
7 g dried yeast
1 tbsp sugar
1 tbsp water
300 g oat milk
50 g soy yoghurt
550 g flour
25 g margarine
1 pinch salt
150 g margarine
Water bath:
100 g water
35 g baking soda
Topping:
4 tbsp sesame seeds
Method
1. Mix the yeast with the oat milk, sugar, and water. Let sit for 10 minutes.
2. Gradually add the flour. Melt the margarine and add as well. Knead into a fluffy dough. Last, add the salt. Let rise for 45 minutes.
3. Divide the dough into 8 equal pieces. Roll out into very thin discs. Use a large bowl to make sure all the discs have the same size. Spread margarine on top of the first disc and cover with another disc of dough. Repeat until the eighth disc which will not be spread with butter. Cut the stacked dough plates into 8 equal triangles.
4. Preheat the oven to 190°C.
5. Bring the water with baking soda to a boil and brush the dough triangles with the mixture. Top with sesame seeds.
6. Bake the pretzel croissants for 20 minutes.
Enjoy!