Breakfast Recipes

Stuffed Pretzels filled with sauteed Cremini Mushrooms and green beans. vegan ,glutenfree option

Stuffed pretzels with sauteed cremini mushrooms and green beans. A delicious and fun snack for game day! Vegan Recipe. …

Ready 55 minutes
Serves 8 -10 pretzels (makes 6, 3 inch fat pretzels. you can make 8-10 if you roll them thinner)
Prep 40 minutes
Cook 15 minutes

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Recipe

Stuffed Pretzels

Stuffed pretzels with sauteed cremini mushrooms and green beans. A delicious and fun snack for game day! Vegan Recipe Gluten Free Option.

Serves 8 -10 pretzels (makes 6, 3 inch fat pretzels. you can make 8-10 if you roll them thinner)
Prep 40 minutes
Cook 15 minutes
Total 55 minutes

Ingredients

1/2 cup bread flour
1/4 cup whole wheat flour
1/2 tsp salt
1 teaspoon raw sugar or other natural sugar/sweetener
1 teaspoon active yeast
1 Tablespoon organic canola oil
3 Tablespoons non dairy yogurt (I used SoDelicious plain yogurt)
2 Tablespoons water
Kosher or sea salt for sprinkling
2 tablespoons baking soda mixed in 6 cups of water for boiling pretzels in.

For the filling

5-6 cremini mushrooms chopped
1/2 cup green beans chopped.
1/4 teaspoon salt
1/4 teaspoon chili flakes or to taste
1 teaspoon oil

Instructions

Filling:

1
In a pan, add oil and heat on low. Add mushrooms and cook covered for 3-4 minutes.
2
Add green beans, salt and chili flakes or black pepper. Mix and cook covered for 5-7 minutes until mushrooms start to brown.

Pretzel:

3
In a bowl, add warm water, yeast and sugar. Mix well and let it get frothy. 5-7 minutes.
4
In another bowl, mix in the flours and salt well. Add to yeast mixture.
5
Add oil and yogurt and knead into a soft non sticky dough. 3-4 minutes. Add a smidgen more yogurt if needed.
6
Place dough in greased container, Spritz top with water, cover and let rise for 2 hours or until doubled.
7
Take dough out, knead for a minute then roll out into a rectangle.
8
Sprinkle the filling on the rectangle and roll it like a jelly roll from the long side.
9
Stick the edge with a little water.
10
Roll the jelly roll between your hands to make it thinner like a rope as much as possible.
11
Cut the rope into equal pieces and seal the ends.
12
Alternatively, you can divide the dough into balls and roll each one out, add filling and shape into about 2 inch long cylinder pretzel.
13
Place these on parchment.
14
Bring 1.5-2 quart (6-8 cups) water in a deep pan to a boil. Add the baking soda.(water quantity Depends on size of your pan)
15
Boil the pretzels in the water for 30 seconds or so till they rise on their own.
16
Remove from water and place back on parchment lined sheet. Sprinkle and press salt on the tops.(I dint have kosher, and the table salt is not visible in the pictures:))
17
Once all pretzels are on parchment, bake in preheated 400 degrees F oven for 12-15 minutes, until golden.(depends on size of pretzel. smaller ones take less time)
18
Let them rest for 5 minutes before serving with any favorite dip like vegan ranch or hummus or vegan honey mustard!