I had a liiitttle bit of bread dough left in my fridge from the pizza and zeppoles. I didn’t feel like making another pizza, or buying more cheese. What could I do with this morsel of gluten? Pretzels!! Or in this case, a pretzel roll to attempt to recreate Bennigans famous Turkey O’Toole, vegan style. What you need is:
- Isa’s recipe for pizza dough, quartered
- 1 tbsp baking soda
- 2 cups of water
- coarse salt
- melted earth balance
Take the dough out of the fridge and let it warm up and rise a bit, unless you are making this fresh. Form dough into rolls, tucking in the edges.Preheat oven to 425 degrees. Boil up 2 cups of water to a low rolling boil, then add baking soda SLOWLY. This will create a reaction and it will foam up a lot, so be careful. Once the foam dies down, add the bread dough into the water and let it cook for 45 seconds on each side, then pull it out on a slotted spoon to drain. Repeat with all dough balls.
Place on a parchment lined, or pam flour sprayed baking sheet. Score the top of the bread with two slits because it will puff up more in the oven. Brush tops with melted earth balance, and sprinkle salt on top. Bake for about 20-25 minutes, until golden brown.
I was sad it didn’t turn out that dark brown like a real pretzel, but with practice comes perfection!! If you want to go turkey o’toole on this baby, pile it high with sliced tofurky of your choice, topped with follow your heart monteray jack, and melt it in your toaster oven. Smear a heaping spoonful of agave mustard on it and scoff til ya drop!!