Vegan Pretzel with Spinach Cheese Filling

Dissolve 1/2 yeast cube in 125ml warm water with 25g vegan butter.

In a bowl, mix 250g flour, 1 teaspoon sugar, and 1/2 teaspoon salt.

Add the flour mixture to the yeast mixture and knead for 10 minutes into an elastic dough.

Cover the dough with a damp cloth and let it rise in a warm place for 45-60 minutes.

Divide the dough into about 8 small balls (approximately 55g each) and let them rise for another 30 minutes.

Mix 50g fermented tofu, 50g vegan cream cheese, 50g vegan grated cheese, 1 small chopped garlic clove, and 100g spinach, and season to taste.

Roll out each dough ball flat.

Distribute the filling in the middle of each rolled-out dough, roll it up, and form into pretzels.

Heat 1 liter of water in a saucepan. When it boils, add about 30g of baking soda and lower the temperature.

Carefully add the pretzels to the saucepan with a slotted spoon and simmer for 30 seconds. Remove, drain, and place on a baking tray lined with baking paper.

Spread a little margarine on each pretzel and sprinkle with sesame seeds.

Bake in a preheated oven at 180 degrees Celsius for about 15-20 minutes.