Vegan Pretzel and Cheese Bake with Leek

This vegan pretzel and cheese bake with leek is comfort food at its best. Homemade buttery soft pretzel rolls and melty cheese with fragrant leek. Nom nom nom!!!

The Recipe

Vegan pretzel and cheese bake with leeks

Ingredients

For the pretzel rolls:

1 LB / 454 g of all-purpose flour
1 teaspoon salt
1 package / 7 g dry yeast
3 tablespoons / 40 g soft vegan butter, room temperature
1 cup / 240 ml warm water

4 tablespoons baking soda

coarse sea salt or sesame to sprinkle

For the cheese:

2 cups / 180 g (1 piece) of leek, chopped

8 ounces / 200 g vegan cream cheese

1 1/2 cups / 185 g vegan cheddar cheese, grated

salt and pepper to taste

Instructions

1. Combine flour, salt and yeast. Add the soft vegan butter and the warm water. Knead the dough by hand until it's smooth. 

2. Place the dough in a bowl and allow it to rise for 60 minutes.

3. Bring 70 ounces / 2 liters of water to boil and add 4 tablespoons of baking soda. 

4. Preheat oven to 410 degrees F / 220 C°. Line baking tray with parchment paper.

5. Combine chopped leek, cream cheese and vegan cheddar cheese. Season with salt and pepper. 

6. Transfer the dough to a lightly greased work surface. Divide it into 8 equal pieces and make rolls. 

7. Boil two rolls at a time for about 1/2 minute. Then transfer to the baking tray. Place the rolls next to each other so that you can fill the cheese in the center. Sprinkle them with coarse sea salt or sesame (optional). 

8. Bake for about 30 minutes or until rolls are golden brown and cheese melty. Garnish with chopped spring onions, if desired. ENJOY!