Pesto Pretzel Balls

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Pesto Pretzel Balls

Yield: 16

Author: Ori Harrington

Prep time: 30 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 45 M

Ingredients

Dough

• 1 1/2 cup warm water
• 4 1/2 cup all purpose flour
• 1/4 cup melted vegan butter (I used Becel)
• 1 tbsp. brown sugar
• 1 tbsp. active dry yeast
• 1 tsp. salt

Baking soda bath

• 8 cups water
• 2/3 cup baking soda

Filling

• 2/3 cup vegan mozzarella cheese (I used Gusta)
• 1/2 cup pesto

Instructions

Dough

1. Mix 1/4 cup of the warm water with the yeast. Whisk. Allow it to rest for around 10 minutes or until the mixture becomes frosty.
2. Add in the rest of the water, sugar and butter. Mix in the flour 1 cup at the time. With your stand mixer, mix in medium speed, once the flour has been incorporated, add more flour until you have a smooth dough.
3. Transfer the dough to an oiled bowl and allow the dough to rise for 1 hour.
4. Punch the dough down, and divide in 12 equal pieces.

Fill the balls

1. Grab one dough piece, roll the dough into a circle, around 0.5 CM thick.
2. Add 1 tbsp. of vegan mozzarella, followed by 1 tbsp. of pesto.
3. Fold the dough, and roll it into a ball.
4. Repeat the process with the remaining dough, cheese and pesto.
5. Cover the balls with a towel and allow them to rise for 30 minutes.

Baking soda bath

1. Preheat the oven to 400F.
2. Prepare an oiled baking tray.
3. Bring the water to a boil in a large pot. Once the water is boiling add the baking soda.
4. Boil the balls in small batches so they do not overcrowd. Boil them for 30 seconds, then flip, boil for 30 seconds more. Immediately place them in the prepared baking tray.

Bake

1. Bake the pretzel balls for 14-16 minutes. 14 for softer pretzel balls and 16 minutes for harder ones.

Nutrition Facts

Calories

193.12

Fat (grams)

5.15 g

Sat. Fat (grams)

2.99 g

Carbs (grams)

28.39 g

Fiber (grams)

1.14 g

Net carbs

27.26 g

Sugar (grams)

1.13 g

Protein (grams)

5.16 g

Sodium (milligrams)

1645.95 mg

Cholesterol (grams)

11.94 mg