Friday, March 15, 2013

Amazing Vegan Jalapeno Garlic Mozzarella Pretzels

Jalapeno Garlic Havarti &  Mozzarella baked right in these delicious pretzels.
Pretzels! Pretzels! Pretzels!
I seriously cannot get enough of making pretzels and make them at least once a month.
With no bread and leftover Daiya Jalapeno Garlic Wedges staring at me every time the refrigerator door opened, it was time to not think just sandwiches factor, but of another dough variety. It hit my head like a lightning bolt- pretzels! Let's make one of my favorite snacks, but with melted slices layered atop my traditional recipe. Also adding Mozzarella Shreds and additional sprinkles of Italian seasonings blend, these mouthwatering, chewy, cheesy twists will create a kind of habit forming and aren't called "amazing" for nothing!
Next time must amp up the flavor profile by adding tiny pieces of kick butt jalapenos for a real satisfying pretzel!

Amazing Vegan Jalapeno Garlic Mozzarella Pretzels Ingredients and Preparation

3/4 cup warm water
2 teaspoon sugar
1 teaspoon salt
1 teaspoon dry active yeast
2 1/2 cup flour
2 tablespoon olive oil
3 tablespoon nutritional yeast
2 teaspoon Italian seasoning
2 teaspoon baking soda
1 1/2 cup water
Daiya Jalapeno Garlic Havarti
1/4 cup Trader Joe's Mozzarella Vegan Shreds

In a small bowl, combine water, sugar, and salt.
Sprinkle the yeast atop and let sit for 5 minutes.

Knead in the flour- 1/2 cup at a time.
Add in the olive oil, nutritional yeast, garlic powder, & Italian seasonings. Keep kneading.
Place dough into a well oiled bowl & cover for an hour.
Once hour has passed, preheat oven to 420 degrees & bring baking soda & water to a boil.
Cut dough into four parts, rub between fingertips to make skinny strips, & twist into desired pretzel shape.
Stick these into the baking soda bath, one at a time for 20-30 seconds, & drip dry them before placing on baking sheet.
Layer pretzels with thin slices of Jalapeno Havarti Cheese.
Some are striped & others are covered in the wedges!
Sprinkle on mozzarella shreds & an additional does of Italian seasonings.
Bake for 15-20 minutes or until the cheese is a golden brown.
Cool or eat warm & hot.

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