Soft pretzels are the greatest thing ever, and I will die on that hill. However, these Simple blackberry Cobbler Vegan Soft Pretzels are the soft pretzels of the gods! These are more of a dessert pretzel than a regular daytime snack pretzel. I promise if you serve these pretzels for dessert to literally anyone, they will be incredibly happy! This recipe will make 6 to 8 soft pretzels, so you can turn enemies into friends. Or friends into best friends. These pretzels are really easy to make, and unlike most yeast based doughs, requires very little prep time.
What You Need For These Summery Pretzels:
- Active Dry Yeast: The yeast blooms in warm water.
- Brown Sugar: To sweeten slightly and help to make the yeast bloom.
- Vegan Butter, Salt and Cinnamon: These are added to the dough base and into the crumble topping.
- All Purpose Flour: Also for both the dough and the crumble.
- Blackberry Jam: Store-bought or homemade. It goes straight into the dough.
- Baking Powder, Cane Sugar: For the crumble topping.
- Baking Soda: Mixed into boiling water to create the crust on the outside of the pretzels.
- Powdered Sugar: To make the two different icings to top the pretzels.
I grew up eating a crap ton of cobblers! So, these simple blackberry cobbler vegan soft pretzels are a very fun nod to kid Lauren! They are so fun to eat, a little messy, very rippable and dippable. If you have never made soft pretzels before, don’t be intimidated. It is pretty hard to mess these up. As long as you are making sure to let the yeast bloom, the rest is just throwing the other ingredients into the bowl. I do think it is easiest to make these pretzels if you have a stand mixer. That way it will do the kneading work for you!
Why Should You Make These Soft Pretzels?
- They are really fun to make.
- These soft pretzels are seriously so delicious.
- A very unique dessert option!
- Blackberries are in season, and this is the perfect way to eat them!
- Kid and adult approved!
Simple Blackberry Cobbler Vegan Soft Pretzels
Plant-based soft pretzels with blackberry jam in the dough. Topped with cobbler crumble topping and vanilla and blackberry icing.
Ingredients
For The Dough
- 1 1/2 Cups Warm water(about 110 degrees F.)
- 2 1/4 Teaspoons Active dry yeast
- 1 Tablespoon Brown sugar
- 1 Tablespoon Vegan butter, melted
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 4 1/2 Cups All purpose flour
- 1/2 Cup Blackberry jam
- 1/4 Cup Vegan Egg, I used Just Egg
Boiling Water
- 9 Cups Water
- 1/2 Cup Baking soda
Crumble Topping
- 1/2 Cup Vegan butter, room temperature
- 1 Cup All purpose flour
- 1 teaspoon Baking powder
- Pinch of Salt
- 1/2 teaspoon Cinnamon
- 3/4 Cup Organic cane sugar
Vanilla Icing
- 1/2 Cup Powdered sugar
- 1/4 teaspoon Vanilla
- 1-2 Tablespoons Non-dairy milk
- Pinch of Salt
Blackberry Icing
- 1/2 Cup Powdered sugar
- 1 Tablespoon Blackberry jam
- 1 Tablespoon Non-dairy milk
- Pinch of Salt
Instructions
- Make the dough first. In the bowl of a stand mixer. Add the warm water, it should be around 110 degrees, which is warm to the touch but shouldn't burn your finger.
- Then sprinkle in the yeast and brown sugar. Stir, then let the yeast bloom and bubble for about 5 minutes. It should get nice and bubbly.
- Now, add the melted vegan butter, cinnamon and salt.
- Put the bowl onto the stand and attach the dough hook. Then start adding the flour, add about 1 cup and then add in the blackberry jam.
- Using the dough hook to mix and knead, continue to add the flour until it is all incorporated and the dough forms a ball. This may take a few minutes. Let the dough knead for another minute.
- Let the dough rest and rise for about 10 minutes. It should puff up a bit.
- Now, turn the dough out onto a floured surface and cut into about 8 equal pieces.
- Then roll each piece out into a long rope with the palms of your hands. It should be about 20 inches long.
- Now, form a U-shape, then holding the ends of the rope, cross them over and under each other and press the ends onto the bottom of the pretzel. I do like to add a dab of vegan egg or water to the ends where they are connecting to the bottom to help the pretzel stay together.
- Next, in a large pot, add the 9 cups of water and the baking soda and heat on medium high. Stir and bring to a boil. reduce heat to medium, so it is not at a heavy boil.
- Carefully adding 1-2 pretzels at a time, boil for 30-60 seconds. Then place on a baking sheet with a silicone mat or parchment paper lining it. Repeat with all of the pretzels.
- Preheat the oven to 400 degrees(F).
- While the oven preheats, make the crumble topping. Add all the crumble toppings ingredients to a medium sized mixing bowl. Cut the butter into the dry ingredients with a fork or pastry cutter.
- Then pinch and squeeze the butter into the dry ingredients with your fingers until it is evenly distributed and the mixture will hold together easily so you can make crumbles.
- Brush the pretzels with the vegan egg and then generously top each pretzels with the crumble topping.
- Bake the pretzels for 15 to 20 minutes or until golden brown.
- While the pretzels bake, make the icings.
- Add the vanilla icing ingredients to a small mixing bowl and whisk to combine. Then do the same with the blackberry icing.
- Once the pretzels are done, let cool for a few minutes and then drizzle each pretzel with both icings and then serve!
Video
Nutrition
Calories: 456kcal | Carbohydrates: 119g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 2471mg | Potassium: 183mg | Fiber: 3g | Sugar: 32g | Vitamin A: 622IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 4mg
I am not vegan but can these be made with regular ingredients..they look delicious
For sure! Non-vegan ingredients will work out fine!