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Vegan Cinnamon Sugar Pretzel Pillows with Cinnamon Cream Cheese Dip

Foodie Loves Fitness
5 from 1 vote
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Prep Time 1 hr 50 mins
Cook Time 25 mins
Total Time 2 hrs 15 mins
Servings 60 pretzel pillows
Calories 330 kcal

Ingredients
  

  • 4 1/2 cups all purpose flour
  • 1/2 cup Earth Balance or other vegan butter melted
  • 1 active dry yeast packet 1/4 oz
  • 1/2 cup baking soda
  • 2 TBSP cinnamon
  • 1/2 cup + 1 TBSP sugar
  • 2 TSP salt
  • 2 cups warm water + water for boiling
  • Cooking spray

For the cream cheese dip

  • 8 oz dairy free cream cheese I like Kite Hill
  • 1/4 cup pure maple syrup
  • 2 TSP cinnamon
  • 1/2 TSP vanilla extract

Instructions
 

  • In a mixing bowl, combine the warm water, active dry yeast, salt and 1 TBSP of the sugar. Allow it to rest for 5 minutes.
  • Next, add 1/4 cup of the melted butter to the bowl. Add in the flour, kneading with your hands until it's well combined.*
  • Transfer the mixture to another bowl covered in cooking spray. Cover the dough with plastic wrap and allow it to rest in a warm place for about an hour.**
  • After an hour, the dough should be fluffy and have risen. Punch it down a bit and divide the dough into 6 portions. Dust the tops of the dough lightly with flour and use your hands or a rolling pin to roll each portion into a rope, then cut each rope into 10 pieces. Roll them into circular shapes.
  • Preheat the oven to 425 degrees.
  • Next, bring a pot of water to a boil. Add the baking soda.
  • Boil the pretzels in batches of 10, boiling for about 30 seconds each, then removing with a slotted spoon and placing on a baking sheet covered with cooking spray.***
  • Bake the pretzels for 8-10 minutes, or until lightly browned on the bottoms.
  • Meanwhile, make the cream cheese dip by combining the dairy free cream cheese, maple syrup, cinnamon and vanilla in a food processor. Pulse until it turns into a whipped, creamy mixture. Transfer to a small bowl.
  • To make the cinnamon/sugar pretzel mixture, mix the cinnamon and remaining 1/2 cup sugar in a small bowl. Place the remaining 1/4 cup melted vegan butter in another small bowl.
  • Once the pretzels are done cooking, begin dipping the tops of them in the melted butter, shaking off any excess, and then coating them in the cinnamon sugar mixture. Transfer to a serving dish as you go, until all of the pretzels have the cinnamon sugar coating.
  • Enjoy while they're warm! These pretzels are great with or without the dipping sauce, and they reheat nicely.

Notes

*You can use a mixer hook attachment if you don't feel like doing it by hand.
**I like to put it on the dryer if I'm doing laundry or out in the sun if it's warm and sunny out.
***I use 2 large baking sheets.
****Time includes 1 hour for the dough to rise.

Nutrition

Serving: 5gCalories: 330kcalCarbohydrates: 47gProtein: 7gFat: 12gSaturated Fat: 2gFiber: 1.5gSugar: 13g
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