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You Tie My Heart In Knots – Vegan Soft Pretzels + Dip Trio

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I’m an established hopeless romantic. Whenever February rolls around, I get my fix of the heart-shaped and love soaked consumerism that I crave. Thing is, at the heart of it all, I enjoy seeing people be as sappy as I find myself the other eleven months of the year. So, I decided to make some big soft pretzels this week, for the one who holds my affection.

I think Sarah Bird says it best, “love makes intellectual pretzels of us all.” Go ahead and let what you think take a back seat to how you feel for the weekend. And I know you’re going to feel good eating and sharing these pretzels and dips with whomever is lucky enough to share your devotion to the sweet and salty that is Valentine’s.


Vegan Soft Pretzel Hearts

Inspired by Betsy Life


4 teaspoons active dry yeast

1 teaspoon white sugar

1¼ cups warm water

2.5 cups all-purpose flour

2.5 cups whole wheat flour

½ cup white sugar

1½ teaspoons salt

1 tablespoon grapeseed oil

2 tbsp water

½ cup baking soda

4 cups hot water

¼ cup Himalayan pink salt


In a small bowl, mix the yeast, sugar and warm water. Allow to sit ten minutes, until frothy.

In a larger bowl, mix flours, 1/2 cup of sugar, and salt. Make a well in the centre, and add grapeseed oil, two tablespoons of water, and the yeast mixture. Knead the dough until smooth, adding another splash of water if its too dry. Then, leave in an oiled bowl to rise for at least an hour. You’re looking for it to double in size.

When the dough is ready, preheat your oven to 450F and grease two baking sheets. In a new large bowl, dissolve baking soda in four cups of warm water. Return to your down, making 8 equal pieces. Roll and twist, finding your desired festive shape or a more typical knot. Once shaped, dip in the baking soda water, and transfer to a baking sheet for salt sprinkling. Then, it’s only an eight minute bake time ‘till golden brown perfection (I recommend rotating your pans at the four minute mark).


Dip Trio
These dips are a fun way to make this snack food more of a meal. For all three, combine the ingredients in a bowl, whisk together, and serve. Sprinkles are a fun addition to this pretzel bar!

No-Honey But You Mustard

2 tbsp Non-dairy mayo

1/4 cup Maple syrup

1/4 cup Your favourite mustard (I used dijon)


Cup of Cocoa Dip

1/2 cup cocoa powder

1/4 vegan butter (softened)

3/4 cup powdered sugar

1/4 cup non-dairy milk

1 tsp vanilla extract

Note: add more powdered sugar for a thicker dip, less for thinner


Let’s Be Cream-Cheesy Frosting

1/3 cup non-dairy cream cheese

1/3 vegan butter

3 cups powdered sugar

1/4 tsp cinnamon

Optional: vegan food dye


It’s not easy to find someone as twisted as you (or forgiving of your puns) but i’m lucky enough to share my heart with another vegan, and this recipe with all of you. Happy Valentine’s Day!

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