In a small bowl, combine vegan mayonnaise, prepared horseradish, garlic, apple cider vinegar, lime juice, and fine sea salt.
Chill for 30 minutes and serve.
In a large bowl, pour the warm water and stir in the sugar. Sprinkle the yeast on top and let rest for 10 minutes to activate the yeast.
Stir in the fine sea salt and melted plant-based butter. Slowly stir in the bread flour until combined.
On a clean lightly floured surface, knead the dough for 5 to 8 minutes. If the dough is too sticky to handle, add more flour, 2 tablespoons at a time.
Shape the dough into a ball and place in a clean and lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel. Place the bowl in a warm area to rise for 60 to 90 minutes or until the dough has doubled.
While the dough is rising, line 2 baking sheets with parchment paper and set aside. Preheat oven to 400ºF. Make the vegan horseradish aioli (instructions below).
Once dough has risen, heat water to boiling and slowly add baking soda to make a baking soda bath.
Cut dough into 6 pieces; start by cutting the dough ball in half, and then cut each half into 3 pieces with a bench scraper.
Do not flour your surface first or the dough will slide, making it hard to roll out. Roll a piece of dough out to a 16 to 18-inch long rope, or however long your cutting board is. Cut each rope into 2-inch pieces with the bench scraper; you will get 8 to 11 pieces.
Place the pieces of dough you get from one rope in the baking soda bath for approximately 30 seconds. Scoop them out with a fry ladle and carefully line them up an inch apart on your parchment lined baking sheet. Repeat this process until the baking sheet is full. Sprinkle each piece with pretzel salt.
Bake at 400 degrees F for 15 minutes, or until the tops are brown. While the first batch is baking, work on the remaining portion of the dough (usually half).
Let pretzel bites cool for 5 minutes and serve immediately with vegan horseradish aioli.
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