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.
Servings: 8
Calories: 456kcal
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