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Soft and flavourful, these Pretzel Balls are perfect for dinner aperitif, buffet or picnic. ✪ Our free online Magazine (+ than 150 pages) ▶ http://www.cherrypepper.fr ✪ Instagram ▶ http://instagram.com/cherrypepper_vegan_magazine ✪ Facebook ▶ https://www.facebook.com/CherryPepper.Vegan.Magazine ✪ Twitter ▶ https://twitter.com/cherrypepperMag ✪ Google+ ▶ https://www.google.com/+CherrypepperFr-Vegan-Magazine ❥ Recipe by Magalie KUHN-BARBEY ❥ Magalie's Twitter profile ▶ https://twitter.com/MagCherryPepper ______________________________ ➽ This recipe has been conceived using grams and centiliters, and not cups. We used a converter to provide you the list of ingredients in cups. We can't guarantee an identical result as the conversion seems to us sometimes approximate and rounded up. ______________________________ ⁂ INGREDIENTS FOR 8 SOFT PRETZEL BALLS ⁂ 500 g flour (4 cups) 8 g salt (1 1/3 tsp) 30 cl rice milk (1 1/4 cup) 11 g baker's yeast (1 tbsp) 30 g olive oil (1/8 cup) Coarse salt / pepper / seeds ⁂ THE BICARBONATE BATH ⁂ 1,5L water (6 1/3 cups or 50 3/4 fl oz) 2 tsp salt 30 g baking soda (1/8 cup or 2 1/8 tbsp) 15 to 20 minutes - 180° Th6 ______________________________ vegan, vegan recipe, plant-based, vegetarian, healthy, recipe, bread, buffet, appetizer, pretzel, vegan pretzel, dips, palm oil free