Snack
Pretzel Balls with dip
Incredible bite sized vegan snack! These Pretzel Balls with our VIOBLOCK are so tasty and fun to make! Dip in our EPIC sauce and enjoy!
![prep time]()
Cooking time20 minutes![preparation time]()
Prep time40 minutes![servings]()
Servings12 portions
- 2 tbsp Violife VIOBLOCK, melted
- 1 Violife Epic Cheddar flavour block, grated
- 300 g oat milk, warm
- 1 tbsp tbsp
- 2 tsp coarse sea salt
- 1 packet dry yeast
- 4 ½ cups all-purpose flour
- 9 cups water
- 1/2 cup baking soda
- oat milk for brushing
- 3 tbsp white wine
- Chives to garnish
- Pepper to garnish
- In a large bowl mix together the warm oat milk, sugar and salt. Sprinkle the yeast and set aside for five minutes. Add the flour and melted VIOBLOCK. Use your hands to knead into a dough or mix in an electric stand mixer until a smooth dough is formed. Transfer to a lightly oiled bowl and cover with a damp tea towel, allowing to rise for half an hour.
- In a pot add water and baking soda and bring to a boil.
- Roll the dough out onto a lightly oiled surface and divide into 12 equal parts. Roll each dough out about 1cm thickness and 23cm length. Use a knife to make 2.5 cm pretzel squares.
- With a slotted spoon drop the pretzels into the boiling water. Boil for about half a minute and remove onto a tray lined with kitchen paper. Repeat with all the pretzel dough.
- Place the boiled pretzels onto a lined baking tray and brush with oat milk, sprinkle with sea salt and bake at 180°C for 12-15 minutes.
- Meanwhile, in a pot add the grated Violife Epic Cheddar flavour with some wine and whisk until melted and creamy.
- Season with some pepper and chives and serve the freshly baked pretzels alongside the Epic sauce!
