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Soft-baked pretzels with a sweet and spicy mustard dip
by hannah__chia 🧡

easiest soft-baked pretzels
– 1 lb vegan pizza dough
– all-purpose flour
– 1 tbsp cornmeal (to coat baking sheet)
– for alkaline bath: 6 cups water + 3 tbsp baking soda
– coarse salt
knead the dough in flour until it is soft but no longer sticky. cover and let rise for 15-20 minutes. divide into 6 equal portions and shape into pretzels. in the meantime, add water and baking soda to a large pot and bring to a boil. transfer pretzels in batches to the alkaline bath and boil for 30 seconds on each side. remove and place on baking sheet sprinkled with cornmeal, top with coarse salt, and bake at 450F for 15-20 minutes until surface is crackly and golden brown.
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sweet ‘n spicy mustard dip
– 1/2 to 3/4 cup vegan mayo (depending on how creamy you want it)
– 1/4 cup yellow mustard
– 1 tbsp lemon juice
– 2 tbsp maple syrup
– 1 tsp sriracha (optional, for heat)
whisk together all ingredients until well combined.
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