Step 1

In a large bowl, mix the water, coconut sugar, and 1 tbsp of flour. Add in the yeast, and use a wooden spoon to mix. Cover with a towel and place in a warm area to activate for 10 minutes. It should start to bubble/foam and smell yeast-like.

Step 2

Once the yeast is activated, add in the remaining of the 4 cups of flour (you can add more at the end if the dough is too sticky/tacky), arrowroot powder, sea salt, and dairy free yogurt. Use either a dough paddle on a stand mixer or knead the dough on a clean surface with extra flour with your hands. Whether or not you use the stand mixer, you’ll finish knead the dough once it’s mixed. You want to get the dough to a point where it isn’t very sticky and can easily peel off of your hands without leaving any dough (about 5 minutes). You can add more flour here if it’s still too sticky, kneading it lightly.

Step 3

Grease a clean bowl with olive oil and lightly grease the dough, place the dough ball into the bowl, and cover with a clean dish towel. Place in a very warm place (at least 85F) for 30-40 minutes, or until the dough has doubled in size.

Step 4

Line a baking sheet with parchment paper.

Step 5

Once the dough has doubled in size, lightly punch down the dough and divide it into 8 even sections using a pastry cutter or large knife. Roll each section into a long strip (about 20-22″ long). Take the two ends of the and twist them twice together (see photos in the blog post). Bring them towards yourself and press down into the dough to form the pretzel shape.  Place the pretzel dough onto a parchment paper and repeat for the remaining pretzels. Cover the pretzels with a clean dish towel on the parchment paper.

Step 6

While the dough is rising for a second time, bring a large pot with 4 cups of water with 1/4 cup baking soda to a boil. Preheat the oven to 425F.

Step 7

Once the water is boiling, use a spatula or large spoon with holes to carefully transfer one pretzel into the water. Cook for 1 1/2 minutes on each side, then transfer back to the parchment paper. You can add up to 2 pretzels at a time to the pot, cooking for 1 1/2 minutes on each side.

Step 8

Once all pretzels have been boiled and transferred to the baking sheet, lightly brush the bagels with melted vegan butter and sprinkle with coarse sea salt.

Step 9

Place the pretzels into the oven to bake for 15-18 minutes, or until the tops of the pretzels are golden.

Step 10

Remove from the oven and allow the pretzels to cool for 10 minutes. Enjoy!

Step 11

Preheat the oven to 425F and line a baking sheet with parchment paper.

Step 12

Before making the dough, start to bring a large pot with 4 cups fo water to a boil with 1/4 cup baking soda. The water will start to boil as you finish making the dough.

Step 13

In a large bowl, whisk together the oat flour, arrowroot powder, baking powder, and sea salt. Add in the water and dairy free yogurt, and mix until the dough is thick and not sticky. If it’s still too sticky, you can add in the additional oat flour.

Step 14

Let the dough rest for 5 minutes. Then divide the dough into 8 even sections and roll each section into a ball. Roll each section into a long strip (about 20-22″ long). Take the two ends of the and twist them twice together (see photos in the blog post). Bring them towards yourself and press down into the dough to form the pretzel shape. Place the pretzel dough onto a parchment paper and repeat for the remaining pretzels.

Step 15

Once the water is boiling, use a spatula or large spoon with holes to carefully transfer one pretzel into the water. Cook for 1 1/2 minutes on each side, then transfer back to the parchment paper. You can add up to 2 pretzels at a time to the pot, cooking for 1 1/2 minutes on each side.

Step 16

Once all pretzels have been boiled and transferred to the baking sheet, lightly brush with vegan butter and sprinkle with coarse sea salt.

Step 17

Place the pretzels into the oven to bake for 15-18 minutes, or until the tops of the pretzels are lightly golden.

Step 18

Remove from the oven and allow the pretzels to cool for 10 minutes. Enjoy!