These vegan pretzel dogs from Bake & Destroy Cookbook by Natalie Slater are playful, surprisingly simple to make, and delicious.

I recently received Bake and Destroy: Good Food for Bad Vegans by Natalie Slater and I’m excited to share it. The book has bold photography, playful illustrations, clever recipe titles and a foreword by CM Punk. It’s an irreverent, confident collection that felt like it was written for someone like me.

My mom wasn’t as into the doodles and cheeky titles, but that didn’t dampen my excitement. I wish I’d had more time to try recipes before traveling — I was out of town for a couple of weeks — but I did manage to make one recipe that I loved: the pretzel dogs.

I hadn’t had a pretzel dog in a long time and was a little nervous about attempting them at home. The recipe, however, proved straightforward. I even halved the dough and still managed to get six pretzel dogs, so the yields can vary depending on how much dough you use per sausage.

These pretzel dogs are a keeper. They’re fun for parties, easy enough for a weeknight treat, and a great way to show off plant-based sausages wrapped in soft, golden pretzel dough. Below is the recipe as presented in the cookbook.

Yield: 6 -8

Pretzel Dogs of the Dead

These pretzel dogs are easy, delicious and totally fun!

Prep Time
1 hour

Cook Time
10 minutes

Total Time
1 hour 10 minutes

Ingredients

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 teaspoon active dry yeast (one 2 1/4 tsp packet)
• 4 1/2 cups all-purpose flour
• 2 tablespoons vegan margarine, melted
• 12 veggie dogs (about 1 oz package each)
• 1 cup warm water (for baking soda bath)
• 1 tablespoon baking soda
• 1–2 tablespoons vegan margarine, melted (for brushing)
• Kosher or pretzel salt, to finish

Instructions

1. Combine the warm water, sugar, and kosher salt in the bowl of a stand mixer. Sprinkle the yeast on top and let sit for about 5 minutes, until it begins to foam.
2. Add the flour and melted margarine. Using the dough hook, mix on low until the ingredients come together.
3. Increase to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, about 4–5 minutes.
4. Remove the dough, clean the bowl, and oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap, and place in a warm spot for 50–55 minutes, until doubled in size.
5. Preheat the oven to 450°F. Once the dough has risen, pinch off pieces about the size of a golf ball and roll each into a 12-inch rope. The dough can be sticky, so flour your hands and work surface if needed.
6. Wrap each veggie dog in a rope of dough and place on a parchment-lined baking sheet.
7. Mix 1 cup warm water with 1 tablespoon baking soda. Brush each wrapped dog with the baking soda bath, then bake for about 10 minutes, or until golden brown.
8. After baking, brush each pretzel dog with melted margarine and sprinkle with kosher or pretzel salt.

Nutrition Information:

Yield:

6

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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Disclaimer: This book was provided for review. All opinions are my own. This post contains an affiliate link.