First we needed to combine 1 cup warm water in a bowl with 1 packet rapid rise yeast and 1 tablespoon sugar. I had recently boiled water, so we cooled it down quickly with a few ice cubes, a process Travis loved watching! (Ideally your water should be about 110 degrees F for best results with yeast).
Whisk until the sugar and yeast dissolve.
Add 2 and 1/2 cups flour and 1 teaspoon salt, stirring to form a dough. Turn out onto a lightly floured surface and knead for about 5 minutes.
Divide the dough into 6 portions. At this point, Travis decided he didn’t want to get his hands messy so he watched as I shaped our dough into two forms.
For half of the dough, I shaped into a classic pretzel twist, following Raddish’s tutorial on the recipe card. The remaining three pieces were folded in half and then twisted to form long twists. Place the pretzels on a baking sheet.
In a bowl, whisk together 1/2 cup warm water and 2 teaspoons baking soda. Travis used this month’s keepsake, a pastry brush, to brush the water mixture over the tops of the pretzels.
Sprinkle the classic twists with about 1/2 teaspoon salt. In a small bowl, combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over the long twists.
Bake at 425 degrees for 15 minutes.
We made a few other serving variations as well. One of the pretzels was brushed with melted Earth Balance butter fresh out of the oven and sprinkled with a little vegan Parmesan. This turned out to be Travis’s favorite!
Finally, we made a dipping sauce to try with some of the savory pretzels: In a bowl, whisk together 2 tablespoons vegan mayonnaise, 2 tablespoons Dijon mustard, and 2 tablespoons agave nectar.
We read the facts on the recipe card about other popular stadium snacks, then couldn’t resist watching a few iconic baseball moments as we snacked!