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Vegan 'Laugenecken' / Pretzel Croissants

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




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


4 tbsp sesame seeds



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.


Click Here to Print the Recipes:

Vegan 'Laugenecken' _ Pretzel Croissants
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